One-Pot Spaghetti Dinner

Total Time Prep: 10 min. Cook: 25 min.
Yield 4 servings
Test Kitchen Approved
All you need is one pot to make this meal that features a simple homemade sauce. Allspice adds a unique taste, but you can use Italian seasoning if you prefer. —Carol Benzel-Schmidt, Stanwood, Washington

Ingredients

  • 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
  • Optional: Fresh mozzarella cheese pearls or shaved Parmesan cheese

Directions

  1. In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; 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.

Nutrition Facts

1-1/2 cups: 414 calories, 10g fat (4g saturated fat), 71mg cholesterol, 925mg sodium, 48g carbohydrate (15g sugars, 6g fiber), 33g protein.

All you need is one pot to make this meal that features a simple homemade sauce. Allspice adds a unique taste, but you can use Italian seasoning if you prefer. —Carol Benzel-Schmidt, Stanwood, Washington
Recipe Creator

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