15-Minute Easy Spaghetti
A quick, one-pan spaghetti recipe with browned ground beef and jarred tomato-basil sauce for a fast weeknight meal.
Equipment
- Large deep skillet or sauté pan
- large pan for boiling (if not using skillet for pasta)
- Spatula or wooden spoon
- Measuring Cups
Ingredients
- 12 ounce Barilla Pronto Half-Cut Spaghetti one box
- salt pinch, optional to taste
- 1 pound ground beef or ground sirloin 90% lean recommended
- 24 ounce Barilla Tomato and Basil Sauce one jar or use your favorite sauce
- fresh basil finely chopped, optional for garnish
- Parmesan cheese freshly grated, optional for garnish
Instructions
- Place the 12-ounce box of half-cut spaghetti in a large deep pan and add 3 cups cold water; add a pinch of salt if desired.
- Bring the water to a boil over high heat and cook the pasta, stirring occasionally, until the water is mostly absorbed and the pasta is al dente, about 10 minutes—watch closely to avoid overcooking.
- Meanwhile, heat a large skillet over medium-high and add the ground beef; break it up with a spatula and cook until no pink remains.
- Pour the 24-ounce jar of tomato and basil sauce into the cooked beef, stir to combine, and heat for 1–2 minutes until warmed through.
- When the pasta is cooked and most of the water has been absorbed, add the sauce and beef mixture to the pasta (or spoon the sauce over plated pasta) and toss gently to combine.
- Serve immediately and optionally garnish with finely chopped fresh basil and freshly grated Parmesan.
Notes
- Use 90% lean beef so you don’t need to drain excess fat.
- Watch the pasta closely as cooking times may vary slightly.
- Garnish with basil and Parmesan to taste.
- Serve immediately for best texture.