EASY One-Pot Cheesy Spaghetti | Delicious 30 Minute Pasta Recipe
One pot. Simple ingredients. Amazing Flavors. Done in 30 minutes. That´s what this Easy One-Pot Cheesy Spaghetti is all about. A dish that will make kids run to the dinner table, yet elegant enough for a weekend dinner, next to a salad and a bottle of Spanish wine.
Seriously folks, this Cheesy Spaghetti has an insane amount of flavor, it´s effortless to put together and once again, it´s a one pot meal. Meaning no extra pans, no extra burners to turn on and an absolute easy clean up.
I used spaghetti in this recipe, but you can use any other type of pasta you have on hand. Such as penne pasta, elbow macaroni or even bow tie pasta. Just use the same amount of pasta to liquid ratio as I did. 2 cups liquid to 8 oz of pasta.
TIPS & TRICKS to Make this Recipe: For the cheese I used fresh mozzarella. But you can use other types of cheese, just make sure they EASILY melt. Like Provolone, Burrata or a Young White Cheddar.
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Watch the Video Below on How to Make this Easy One-Pot Cheesy Spaghetti
Easy One-Pot Cheesy Spaghetti
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 2 tsp dried oregano 2 grams
- 1 tsp dried thyme 1 gram
- 1 can tomato sauce 14.5 oz / 410 ml
- 1 can diced tomatoes 14.5 oz / 410 ml
- 2 cups vegetable broth 480 ml
- 8 oz spaghetti 225 grams
- 2 balls fresh mozzarella
- handful fresh basil
- dash white sugar
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in the olive oil
Meanwhile, finely chop the onion and roughly chop the garlic
Add the chopped onion and garlic into the pan with the hot olive oil, mix together
After 3 minutes and the onion is translucent, add in the paprika, dried oregano and dried thyme, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes and season with sea salt, black pepper and a dash of white sugar, mix together and simmer
Once the tomato sauce has slightly thickened, about 5 minutes, add in the broth and raise to a high heat, when the broth comes to a boil add in the spaghetti, mix every 1 to 2 minutes
Meanwhile, pat the fresh mozzarella dry with paper towels, then cut into 1/4 inch (.635 cm) thick slices
After 7 to 8 minutes and most of the broth has been absorbed, but there is still some left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until all the broth has been absorbed, then remove the lid and mix together, add in the slices of fresh mozzarella, all in a single layer, place the lid back on the pan and remove from the heat
Once the cheese is melted through, about 3 minutes, remove the lid, garnish with freshly chopped basil, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
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