So glad you liked it!

Really love this idea! Glad you liked it!

I did beef broth instead of water too! It was really good!

So glad you liked it!

So glad you liked it! Good to know about the low carb noodles, thanks for sharing this!

So glad you liked it! Thanks for sharing that it worked well with gluten free pasta!

So glad you liked it! Thanks for sharing your substitutions and that you added zucchini and tomato – it all sounds delicious!

Oh—did use Barrilla Protein+ spaghetti (chickpea) and it worked perfectly.

So glad you liked it! Thanks for sharing your changes – this recipe is kind of a baseline and can easily be experimented with, so I’m happy you used what you had to make it!

Quick and easy! I used various gluten free spaghetti and jarred arabiatta sauce. I’ve wanted to try making one pot pasta and meat sauce for a while now, and now I won’t be going back.
I’ll start by saying I didn’t follow the measurements so my input isn’t exactly warranted…. I was here for the directions and motivation.
I used, who knows, maybe 3/4 lb of ground beef, a 10ish oz box of barilla gluten free spaghetti, about 3/4 of a 24oz jar of arabiatta sauce, and a full jar of water. The amount of water was perfect for getting the pasta cooked, but I feel it made the sauce bland. I let the food sit, covered, for about 10 minutes, and then decided to strain it. Hubby and I were both pleased with the outcome…. Thank you for the idea! Can’t wait to try more

So glad to hear that! If you’re willing to share, we’d love to know what brand/type of gluten free pasta you used for this!

Glad you liked it! In my experience, the 4 cups is perfect with the additional cool down time, for the sauce to finish thickening and absorbing. It might also take some adjustments based on brand, type, or shape of pasta. Thanks for sharing your experience!

Great recipe, though I highly suggest 2.5-3 cups of water instead of 4. Sauce is perfect with less water!

Oooo yup, that will definitely turn to mush! Angel hair is so delicate and really only works well with super light sauces and not a lot of handling/stirring. This is a great point – I’m going to go ahead and add this to the recipe notes. At least others may be warned ahead of time from this – thanks very much for bringing this issue up!

So glad you liked it! LOVE the idea of adding mushrooms. I’d make sure they are browned well before adding anything else, that will increase their flavor (here’s a one-pot orzo recipe with mushrooms that you may want to look at for cross-reference! – https://www.bowlofdelicious.com/one-pot-orzo-mushrooms/ )

So glad you liked it!

So glad you liked it!