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One-Pot Spaghetti Dinner Recipe

One-Pot Spaghetti Dinner Recipe

Mamma mia! What’s your secret? A homemade sauce and a one-pot cooking method are the makings of a new family favorite. —Carol Benzel-Schmidt, Stanwood, Washington
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:4 servings


  • 1 pound lean ground beef (90% lean)
  • 1-3/4 cups sliced fresh mushrooms
  • 3 cups tomato juice
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground mace, optional
  • 6 ounces uncooked multigrain spaghetti, broken into pieces
  • Fresh mozzarella cheese pearls or shaved Parmesan cheese, optional


  • 1. In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings.
  • 2. Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese. Yield: 4 servings.

Nutritional Facts

1-1/2 cups (calculated without cheese) equals 414 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 925 mg sodium, 48 g carbohydrate, 6 g fiber, 33 g protein.

Reviews for One-Pot Spaghetti Dinner

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Reviewed Apr. 9, 2016

"My family enjoyed the flavors of this meal. I prefer a non-meat spaghetti dish, but I would make this again. I made a few changes but only after I prepared the recipe as it reads above. I added diced green peppers and mushrooms and thought that the sauce was a little bland for my taste at that point. (I had used V8 low sodium in lieu of tomato juice.) Raiding the spice cabinet, I added about 2 T of sugar and 1 T. of Penzey's Mural of Spice. With these additions, I thought that recipe had a bit more depth of flavor."

Reviewed Jan. 29, 2016

"Very good. I used diced onion instead of minced and added diced green peppers."

Reviewed Oct. 15, 2015

"I made a few changes due to availability and preferences. First of all, I swapped out the mushrooms for diced bell peppers, and used one small onion. I did not have tomato juice or diced tomatoes, so used a second can of tomato sauce and a can of "25% less sodium chicken broth". I used ground pork for my meat, and used only black pepper, dried mustard, and allspice for seasoning. Compared to the recipe as written it should have been too thick, but I thought it was perfect. My husband, who usually does not like tomato sauces, said it was delicious. It doesn't get much better than that! I will make this again!"

Reviewed Aug. 22, 2015

"Loved the allspice in this! I left out the mace.......but the allspice was so subtle. New, go to recipe for quick spaghetti!"

Reviewed Aug. 8, 2015

"Loved it batter than jar brands. I also had no allspice and mace so I left it out. I used real small onion and 1/8 teaspoon of onion powder instead of minced onion."

Reviewed Dec. 8, 2014

"This has become my go-to spaghetti recipe. It's easy, fairly healthy, and deliscious. Can't beat that!"

Reviewed Jun. 17, 2014

"Simple and delicious!"

Reviewed Feb. 20, 2013

"We eat vegetarian and even without the beef this dish is a big hit with my family. It is so easy. Great recipe!!"

Reviewed Nov. 18, 2012

"i omitted the allspice and added italian herbs - SO GOOD!!"

Reviewed Jul. 7, 2012

"Like this a lot and used V8 spicy tomatoe juice! It is so easy & delicious!!!"

Reviewed Jun. 27, 2012

"I also have made this 3 times since the magazine came out and my husband and I enjoyed it. I didn't use the mace, but added italian spices. I loved how it was all done in one pot and complete in about 30 min."

Reviewed May. 29, 2012

"Great for my family of 4. Made it without the mace. Still had a wonderful taste. Will make again."

Reviewed May. 9, 2012

"I made a few changes. I added a chopped bell pepper and onion at the same time that I added the mushrooms. I also added basil, oregano, and parsley when I added the rest of the seasonings. I have made it twice now, and everyone has loved it! :)"

Reviewed May. 6, 2012

"I didn't use allspice or mace. Used Italian seasoning. It was missing something."

Reviewed Apr. 18, 2012

"I have made this 3 times since the recipe came out in the magazine. I tried the allspice twice and this last time used basil and oregano. We liked both ways. Definitely a keeper!!"

Reviewed Apr. 13, 2012

"Love this one!"

Reviewed Apr. 5, 2012

"My daughter made this and raved about it. Said best spaghetti ever for a quick good meal. Will make many times. I am going to make it also."

Reviewed Mar. 27, 2012

"WOW! My other half hates multigrain pasta but he loved this recipe. I did make some significant changes. I used hot and spicy V-8 instead of the tomato juice (that?s what I had on hand). Instead of the mace, I substituted cinnamon but a scant 1/8 teaspoon and I added ½ of a chopped green pepper. FYI - Substitutes for mace are: Allspice; cinnamon; ginger; or nutmeg."

Reviewed Mar. 22, 2012

"I did not have allspice or mace so just left those out. My husband and I enjoyed this recipe. Will definitely make again."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.