1 bread spaghetti

Would you like to be able to get to the kitchen to cook dinner and press a simple button? This one bread spaghetti is the closest thing, without resorting to pop frozen meals in the microwave. (There’s no shame in that!)

This recipe is perfect for nights where you need a simple and satisfying dinner. Also, the child will not be rejected as soon as he sits at the table. One bread spaghetti is always a hit! In other words, why isn’t it? !

4-Ingredient One Pan Spaghetti

The easiest pasta dinner. With just four ingredients and one pot, dinner isn’t much easier than this. And although I use store-bought sauces, when I add brown meat and onions, it tastes like homemade!

Try it and it’s the truth. This recipe is adopted from two reader favorites: my Mexican spaghetti and instant pot spaghetti. That’s how you know it’s going to be good! I have some pot pasta recipes. In fact, I rarely cook pasta the “normal” way. One pot pasta is easier and faster, and I love the pasta starch is built into the sauce, making it a little creamy.

Highly customizable. You can use this one bread spaghetti recipe as a starting point for any kind of customization and toppings. Feel free to make it yourself! Read some ideas.

Child-friendly. Spaghetti has always been a hit with kids, and this one bread version is no exception. Plus, older children can make it themselves and spend the night out of cooking duties!

Ingredient Notes

Meat: Can be ground turkey, ground beef, or bulk Italian sausages. If you happen to have an Italian sausage rink, squeeze the meat out of the casing and turn it brown to crush it. Onion: I use yellow cooked onion in this recipe, but if you have different types of onions you want to use, feel free to replace them. Cooked onions have a finer texture, so they are less noticeable in spaghetti. Onions can also be omitted. Spaghetti Sauce: We developed this recipe with store-bought bottled sauces in mind, but you can also use the homemade spaghetti sauce recipe (three cups are required). Choose your favorite sauce, such as traditional marinara, tomato basil, or even vodka sauce. You don’t need to include meat as you add your own meat. Spaghetti: As alternative pastas (such as gluten-free) are cooked differently, we recommend using traditional spaghetti for this recipe. I also made one bread spaghetti with whole grain spaghetti and cooked an extra minute or two. Shredded Mozzarella Cheese: Mozzarella Cheese is an option, but I think I really like it. Parmesan cheese is also good.

How to make one bread spaghetti

Brown the meat and onions. This recipe requires a large frying pan with a lid or a Dutch oven. Set the frying pan to medium high heat. When it gets hot, stir in the ground meat and onions. Chop the ground meat until the onions are tender and the meat is brown (no pink left). If you have a lot of grease in your bread, drain it before moving on to the next step.

Add the sauce and water. Mix the sauce and water and bring the mixture to a boil. Don’t worry if it looks too liquid. Dried pasta requires a lot of water to stay hydrated and I promise you won’t be a watery sauce.

Add the pasta. I found it would work better to add a large handful at a time and stir it up before adding the next handful. Before adding them, I break the strands in half before adding them.

Cook. Reduce heat to medium and low and simmer for 14-16 minutes, or until pasta is al dente, stirring occasionally.

Finish it. Remove the frying pan from the heat and season it. If you are using it, sprinkle cheese on top. Add the lid to the pan and let spaghetti sit for 5 minutes until the cheese melts. The sauce becomes a little thicker as the spaghetti continues to absorb the liquid.

Variations of recipes

Add more vegetables. At the end of cooking time, you can stir baby spinach or soft baby kale into the spaghetti. It wilts very quickly. Another option is to fry diced peppers or sliced ​​mushrooms with onions or ground meat, or fold the roasted broccoli just before serving. Make it meatless. Replace diced cremini mushrooms with meat or use your favorite plant-based meat alternative. Make it painful. When cooking meat and onions, add crushed red chili flakes (starting with a pinch and adding as needed). They blow heat throughout the dish. Bake cheese. By creating this recipe in an ovenproof pan, you can pop the pot into the oven and bake the cheese for the final few minutes. Add fresh herbs. You can add chopped parsley or fresh basil just before adding it. I’ll make it a casserole. Cook one bread spaghetti according to the instructions. Transfer to a greased casserole dish, top with cheese and bake at 350°F for 20-25 minutes until cheese melts. If necessary, you can stir the cheese into the casserole and add another half of the cheese. (Look at this pizza-baked pasta to get more inspiration!)

What to serve with one bread spaghetti

bread. I like Texas Toast Garlic Bread around here, but there’s no mistake in its cheap bread.

salad. Fresh salads are always a great accompaniment to pasta! Try my home salad or classic panzanella salad.

Vegetable side. Keep it simple with air fryer broccoli, sauteed mushrooms, or your favorite vegetables to pair with pasta.

Dessert. If you want to finish your meal with a sweet note, try homemade chocolate pudding or a simple pumpkin pudding. Flourless chocolate cookies are as simple and fudgey as brownies. Or try out a cake mix cookie. You can use cake mixes of any flavor and cookies are very easy to make.

Refrigerate: Transfer the remaining 1 bread spaghetti to an airtight container and store in the fridge for 3-4 days. It’s safe to freeze leftovers, but I wouldn’t recommend it as the pasta becomes very soft and mushy after thawing and reheating. Not that good!

Reheat: To reheat, individual parts can be microwaved or pan in a pan with medium low heat.

Heat a large frying pan (with cover) or Dutch oven over medium-high heat. Add the ground meat and onion and cook until the meat is brown and the onions are translucent, then break down the meat while cooking. Remove grease if necessary.

1 pound of lean ground turkey, lean-green beef, or Italian sausage, ½ cup chopped onion

Add the spaghetti sauce and water. Stir well and bring to a boil.

1 bottle (24 oz) spaghetti sauce of your choice, 2 cups of water

Add the pasta, stir, reduce medium low (it should be boiled), cover for 14-16 minutes or up to al dente, cook, and sometimes the pasta is cooked evenly. If the pasta appears to be too dry, add some water, but when it’s finished cooking it should be a nice sauce consistency. If you’re stuck at the bottom of the pan, reduce the heat a little.

8oz uncooked spaghetti broken in half

Once the pasta is finished cooking, remove the pan from heat, taste and taste with salt and pepper if necessary

If you are using it, sprinkle fine cheese on top.

1 cup shredded mozzarella cheese, optional

Cover the pan and let spaghetti rest for 5 minutes. This will melt the cheese, but also helps with consistency in the sauce, so do it even if you don’t have any cheese added.

Pro Tip: After pouring sauce into the bread, pour water into the sauce jar and shake a little before pouring it into the bread. There’s no need to rub the final sauce off the jar and you won’t waste the sauce! Add more vegetables: At the end of cooking time, stir in spinach or soft baby kale into the spaghetti. It wilts very quickly. Another option is to fry diced peppers or sliced ​​mushrooms with onions or ground meat. Nutrition: The information below is calculated using a 93/7 lean-round turkey with added mozzarella cheese.

calorie: 513kcal, carbohydrates: 54g, protein: 37g, fat: 17g, Saturated fat: 6g, Polyunsaturated fat: 4g, January Saturated Fat: 5g, Trans Fat: 0.1g, cholesterol: 106mg, sodium: 1070mg, potassium: 923mg, fiber: 5g, sugar: 9g, Vitamin A: 1009iu, Vitamin C: 13mg, calcium: 209mg, iron: 4mg

Nutrition information is calculated automatically and should only be used as an approximation.

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