One Skillet Baked Spaghetti

No extra dishes needed! Enjoy this one-skillet baked spaghetti without dirtying extra dishes. 
Course Main Course
Cuisine Italian
Keyword one pot spaghetti
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 806kcal
Author Emily Grace


  • 1 lb ground beef
  • 8 oz thin spaghetti
  • 2 cups water
  • 28 oz can crushed tomatoes
  • 3/4 cup onion finely diced
  • 3 garlic cloves minced
  • 8 oz shredded mozzarella
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 tsp granulated sugar
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper


  • In a large cast iron skillet, saute the onions, salt and pepper in the butter and olive oil over medium high heat.
  • Cook until tender, about 3 minutes.
  • Add the ground beef and cook through.
  • Drain the excess fat liquid now if necessary.
  • Pour in the can of crushed tomatoes, sugar, parsley, basil, and oregano.
  • Add in the water and mix until well combined.
  • Break the spaghetti noodles in half and add them to the pan.
  • Make sure to push them down under the sauce.
  • Bring to a slight boil, and cook 9-11 minutes or until pasta is al dente.
  • Be sure to stir occasionally to keep the noodles from sticking together.
  • Once the spaghetti is cooked, top with shredded cheese and bake under the broiler until the cheese is melted and starting to brown.


Calories: 806kcal | Carbohydrates: 62g | Protein: 43g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 132mg | Sodium: 1312mg | Potassium: 1109mg | Fiber: 6g | Sugar: 12g | Vitamin A: 900IU | Vitamin C: 21.2mg | Calcium: 401mg | Iron: 5.9mg