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Healthy One Pot Spaghetti and Meat Sauce

Prep Time 5 mins
Total Time 25 mins
Servings 6 servings

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This One Pot Spaghetti and Meat Sauce is a healthy, easy and delicious meal for any night of the week! Made healthier with hidden veggies and one other secret ingredient I bet you’ll never guess!

one pot spaghetti and meat sauce in blue cast iron braiser overhead on grey background

I can’t speak to how things go at your place, but some days 5:00 hits and I stand in my kitchen, casually looking around for dinner to jump out and make itself.

And then nothing happens.

Sometimes I even — gasp — go to the emergency boxes of mac & cheese.

I have a bit of a sweet tooth, and while I like to think I share mostly easy, relatively healthy dinner ideas here on The Recipe Rebel, it doesn’t mean that I don’t have those days where I get distracted and end up baking cookies instead of making dinner.

This One Pot Spaghetti? It’s made for Real Life.

one pot spaghetti close up in shallow pan garnished with fresh parsley

As a working mom of 3 kids 6 and under, the one pot pasta is a lifesaver.

When there is nothing else in the house, and the fridge and the veggie drawer are empty, I can still whip up some kind of one pot pasta because that is something we always have on hand.

This One Pot Spaghetti and Meat Sauce has got to be the favorite with my kids.

All three of them are big spaghetti lovers and will easily take a bowl of this over any creamy, cheesy pasta concoction I might come up with.

one pot spaghetti close up overhead with fresh parsley garnish

I originally created this recipe after coming up with my Ultimate Mix and Match One Pot Pasta Guide, and it’s been a hit ever since.

It’s actually amazing how many veggies and healthy things you can stir into a bowl of pasta without anyone noticing 😉

Love easy one pot recipes? You’ll want to check out this One Pot Turkey Mexican Pasta from my friend Nicole!

Tips for making this One Pot Spaghetti and Meat Sauce:

  • I mean, I love to twirl, but do yourself a favor and break those spaghetti noodles in half. They will cook much more easily and you’ll have less clumping!
  • Get yourself a good pot — in these photos I used a 3.7L Le Creuset braiser which was recently gifted to me from the company, and I love it for everything from one pot pasta to baked dishes to soup and basically everything that could come out of your kitchen.
  • The secret to sneaking in veggies (not that we need to sneak them in, my girls actually prefer raw veggies!), is to shred them, puree them, or dice them up super small. If you have a picky eater, this is a great way to show them that they actually do enjoy a lot of the things they might think they don’t.

Variations of this One Pot Spaghetti:

  • If you don’t have tomato juice, you can make this recipe with 3 cups chicken or vegetable broth, 1 28oz can diced tomatoes, and 1 cup tomato pasta sauce to ensure you get that tomato flavor. It will cook up just as well like this!
  • If you really like a punch of flavor, you can add a little more red pepper flakes to bring the heat.
  • Feel free to make this recipe leaner by swapping the ground beef for ground chicken or turkey.
  • Feel free to mix up the veggies you throw in here: mushrooms, zucchini or bell peppers would be great as well!

Like this one pot Spaghetti? Here are more spaghetti recipes you might enjoy:

*Post, images and recipe updated from September 2015

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Healthy One Pot Spaghetti and Meat Sauce

This One Pot Spaghetti and Meat Sauce is a healthy, easy and delicious meal for any night of the week! Made healthier with hidden veggies and one other secret ingredient I bet you’ll never guess!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 403cal


  • 1 lb lean ground beef or use turkey or pork if you want
  • 1 small onion finely diced
  • 1 pinch red pepper flakes
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1 large carrot shredded
  • 1/3 cup frozen chopped spinach thawed (or 1-2 handfuls fresh)
  • 1 tsp minced garlic
  • 375 grams box of whole grain spaghetti about 12 oz, broken in half
  • 28 oz can diced tomatoes with Italian herbs
  • 4 cups reduced sodium tomato vegetable cocktail


  • In a large pot, add ground beef, onion, pepper flakes, oregano and salt and cook over medium-high until meat is browned. Drain if necessary. Add carrot, spinach and garlic and cook 1-2 minutes.
  • Add spaghetti, diced tomatoes and tomato vegetable cocktail. Bring to a simmer over medium-high heat and then reduce to medium heat. Cover and cook for 10-15 minutes until pasta is cooked, stirring often to keep spaghetti from clumping. 
  • If all liquid is absorbed before pasta is cooked, gradually add ½-1 cup of liquid and keep cooking and stirring until pasta is cooked. Serve immediately.

Nutrition Information

Calories: 403cal | Carbohydrates: 54g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 483mg | Fiber: 5g | Sugar: 3g
Keywords one pot pasta, one pot spaghetti

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Lilly Stevens says

    So I’ve been dieting and came across this recipe. I made it today and OMG it is so good! I used vegetable pasta instead of whole wheat. Delicious! Next I’m trying the One Pot Chicken Fajita Pasta! Thank you so much for sharing!

  2. Marisa says

    Hi Ashley,

    Just tried this recipe for tonight’s dinner as I was running out of time. It was super yummy and not too salty at all. My toddler slurped it all up in no time. 🙂 Thanks for this yummy recipe! Definitely a keeper in my recipe book.

  3. Cailee says

    This looks perfect!! I love it! I’m really getting into one pot dishes as of late! Great recipe! Thanks for sharing!! This is definitely “blog worthy” :p you’re the cutest!!

  4. Dorothy Dunton says

    Hi Ashley! I like the way you think! I quite often add vegetable juice to casserole type meals – low sodium is a must for us as we are both quite salt sensitive. I can’t tolerate a lot of canned products because of the high sodium levels. I cook with salt of course because some salt is needed, but I never find it necessary to salt my prepared food and I don’t keep a salt shaker on the table, a peppermill yes.

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