One Pot Spaghetti and Eggs — Damn Delicious

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One Pot Spaghetti and Eggs

Just like mom’s homemade spaghetti, except made even better (and easier!) in one pan – the pasta and eggs are cooked right in!

There’s nothing better than classic spaghetti – pasta noodles drenched in pasta sauce and freshly grated Parmesan cheese. Well, like extra, extra, extra Parmesan cheese.

And it’s also one of those easy lazy weeknight meals. You just boil some noodles and heat up your sauce.

Except with this recipe, you can do everything at once without dirtying more than one pan. And you can add in some eggs too.

Yes, in the same pan!

So there you have it. One pan. Three glorious things.

One Pot Spaghetti and Eggs

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Just like mom’s homemade spaghetti, except made even better (and easier!) in one pan – the pasta and eggs are cooked right in!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (24-ounce) jar pasta sauce
  • 2 cups chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 10 ounces uncooked spaghetti
  • Kosher salt and freshly ground black pepper, to taste
  • 4 large eggs
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a large oven-proof skillet over medium high heat. Add ground beef, garlic and onion to the skillet, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
  3. Stir in pasta sauce, chicken broth, red pepper flakes and spaghetti; season with salt and pepper, to taste.
  4. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  5. Create 4 small wells with the back of a spoon. Gently crack eggs and slide it into each well, keeping the yolk intact. Sprinkle with cheeses; season with salt and pepper, to taste.
  6. Place into oven and bake until the egg whites have set but the yolks are still runny, about 7-9 minutes.
  7. Serve immediately, garnished with parsley, if desired.

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30 comments

Yes please! One pot dishes are the best: less clean-up!

Hi! What size pan do you find works best for the one pot meals? Thanks!

A 12-inch all-purpose pan should do the trick.

Omg! this looks delish! Making this tonight for dinner! I noticed in the picture that it looks like there is ground beef or sausage in the pan? Was it in your jar sauce?

Yes, it’s actually ground beef. Ground turkey or chicken can also be used.

The ground beef is cooked with onions, garlic and oil in first step.

Nice reciep.,We use prepare egg recipe and all,in coconut oil,bcoz my family like the taste of that oil., sorry em not a food blogger, em 2 kids mom., can i use coconut oil instead of olive. Is there any problem behind the scene?

Hi, is there a ratio for liquid:pasta in one pot pasta dishes. I’ve been trying to find out. It’d be nice to be able to estimate. Thank you so much.

Every recipe has a different ratio depending on how much liquid is going in from other ingredients. That being said, there really isn’t a set ratio for liquid to pasta – it just takes some recipe testing if anything! 🙂

Love the one pot meal :-). Like to ask what of meat did you add to your sauce? Thanks

Yes, it’s actually ground beef. Ground turkey or chicken can also be used.

A few months ago, I was talking to an elderly friend of mine. She gave me her recipe for spaghetti and eggs. I still haven’t tried it, but your photos make it look delicious. Her cooking method was different than yours. She poached the eggs in the sauce and cooked the spaghetti separately. I like that your recipe is a one pan method. I was wondering about the cooking time. Usually, spaghetti cooks in about 10 – 12 minutes, and I notice that your cooking time is 18-20 minutes. What makes it take longer? Is it because of the acidity of the tomato sauce? Just curious.

Because it is a one pot recipe versus a separate pot of boiling water, cooking time will have to be extended.

Is there ground beef in this? The picture kinda looks like there is. If there’s not, I’d love to add some. Would I just cook it with the garlic and onion, then drain? Would it affect how much broth you need to add?

Yes, it’s actually ground beef. Ground turkey or chicken can also be used.

I have made so many of your recipes and each one has always been a keeper! When we visit our children and grandchildren, who by the way have pets, I bake and bring your dog treats for them too. Thanks for posting all your recipes, and I will make this one tonight.

You are so creative, thanks for sharing your talent with us. I love this idea. How yummy!

OMG! I made this for dinner tonight, and it was literally the best spaghetti I have ever made. Not to mention the easiest. Those runny egg yokes do something magical to the sauce…it was packed with flavor. My family loved it and they all thought it looked impressive too. Thank you!

This was damn delicious! My honey looked at me and asked if I could put this recipe in regular rotation!

All your recipes look so good and i really want to make some of them, however i noticed that alot of the recipes i want to make of yours use chicken stock. Because i am muslim i cant buy regular chicken stock from the grocers because our meat and meat derivatives must be halal. There are no halal options for chicken stock or if there are, they are not conveniently located. Is there something else / a substitute i can use in place of chicken stock?? Water, vegetable stock? would the recipe be just as good with these alternatives??

Vegetable stock is a great substitute.

This dish is now on my rotation, so good !

Hello Chungah, Is there any other way to put in the eggs instead of the well method? The dish seems to be great. Nelson.

I find that the wells method is best!

This is a great recipe and so delicious. Because the noodles are cooked in the sauce, they are more flavorful than noodles just boiled in water. I used lean ground turkey (which eliminated the step of having to drain off the fat, because there wasn’t any) and made it in a pot because I don’t have a skillet that big. Other than having to break the spaghetti in half to make the noodles fit, I made the recipe exactly as written.

This was a huge hit for my boyfriend! I typically stray away from making spaghetti with jar sauce because I’ve found that it was always so so bland, but this one pot spaghetti changed everything! He and I were both surprised at how flavorful the sauce was. He thought the egg was a different twist but once he took a bite, he loved it and so did I!

Quick tip: I used fettucine noodles since I didn’t have spaghetti noodles and it actually took 30-45 minutes for the noodles to get to al dente (I’m assuming since it’s much thicker). At the 25-30 min mark, my noodles were still very hard so I thought I messed it all up and had to serve gross hard noodles, but I just added more chicken stock (1 cup extra) and it did the trick! So if you decide to use other noodles, just make sure to add more chicken stock to soften it up 🙂

I love this recipe… however, I am currently out of spaghetti noodles. What adjustments would you recommend for a substitution of elbow macaroni?

I don’t think changes are needed here as cooking time should stay relatively the same. But as always, please use your best judgment regarding substitutions and modifications.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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