15-Minute Easy Spaghetti
Quick stovetop spaghetti with browned beef and jarred tomato-basil sauce, ready in about 15 minutes.
Servings: 4 servings
Ingredients
- 12 ounce Barilla Pronto Half-Cut Spaghetti (or similar)
- salt pinch, optional to taste
- 1 pound ground beef or ground sirloin about 90% lean recommended
- 24 ounce Barilla Tomato and Basil Sauce (or your favorite jarred sauce)
- fresh basil finely chopped, optional for garnish
- Parmesan cheese freshly grated, optional for garnish
Instructions
- Place the spaghetti in a large saucepan and cover with 3 cups cold water; add a pinch of salt if using.
- Bring the pan to a boil over high heat, then reduce slightly to maintain a steady boil; cook, stirring occasionally, until the water is mostly absorbed and the pasta is al dente, about 10 minutes—watch closely to avoid sticking.
- While the pasta cooks, heat a large skillet over medium-high heat and add the ground beef.
- Cook the beef, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes.
- Stir the jarred tomato and basil sauce into the cooked beef and simmer 1–2 minutes until heated through.
- When the pasta is done and most of the water is absorbed, add the sauce and beef mixture to the pasta in the pan and toss to combine; alternatively, plate the pasta and spoon sauce over each portion.
- Serve immediately, garnished with chopped fresh basil and grated Parmesan if desired.
Equipment
- Large skillet or sauté pan
- large saucepan or deep pan with lid
- Spatula or Wooden Spoon
- Measuring Cups
Notes
- Leftover pasta keeps airtight in the fridge for up to 5 days.
- Pasta can be frozen for up to 3 months.
- Reheat gently in the microwave for about 30 seconds.