One-Dish Italian Spaghetti


(104 votes) 5 104

This one is a family favorite and can be ready in minutes. For a variety, try alternating pasta and meats. Pressure cookers are great for RVers, especially when power isn't available to run a microwave oven. And the newer models are safer than ever.

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Serving Size / Yield

4 servings


  • 12 oz. frozen ground sirloin or ground round, no more than 1-inch thick
  • 2 C. uncooked spaghetti, bow-tie pasta, macaroni, etc.
  • 1/4 C. water
  • 1-2 cloves garlic, pressed
  • 1 tsp. oregano or Italian spice blend
  • 1 15 oz. can tomato sauce

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Place frozen meat in the bottom of a 4-6 quart pressure cooker. Add pasta, then water, making sure all pasta is covered with the liquid. Add garlic and seasonings. Top with the tomato sauce. Do not stir tomato sauce into the pasta mixture.

Close cooker, bring to pressure, then lower to very low heat. Cook for 9 minutes (15 psi), then remove from heat and quick-release pressure according to the manufacturer's directions. If using a 10 psi pressure cooker, cook 9 minutes, then let pressure release naturally. Open cooker, stir (breaking up the meat), and serve sprinkled with grated Parmesan cheese.

Yield: 3-4 servings

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