There’s something wonderfully comforting about a bowl of saucy spaghetti that comes together in a flash. This 15-Minute Easy Spaghetti recipe uses a super-smart pasta that cooks quickly, lean ground beef for meaty depth without extra fuss, and a simple jarred sauce that lets you get dinner on the table in no time. It’s perfect for busy weeknights, last-minute guests, or whenever you want a satisfying pasta dish without a lot of hands-on time.

Why this recipe works

Three simple reasons this version of 15-Minute Easy Spaghetti is a keeper: first, the half-cut quick-cook spaghetti reduces total cooking time and fits nicely in a regular skillet or pot. Second, using 90% lean ground beef gives you robust flavor and a clean skillet—no draining needed. Third, a good-quality tomato and basil sauce provides balanced seasoning so you can skip a long simmer and still get great results. The combination yields a cozy, reliable dinner that still tastes like you cared.

Ingredients

one 12-ounce box Barilla® Pronto® Half-Cut Spaghetti
pinch salt, optional to taste
1 pound ground beef or ground sirloin, I used and recommend 90% lean so you don’t have to drain it
one 24-ounce jar Barilla® Tomato and Basil Sauce or your favorite sauce
finely chopped fresh basil for garnishing, optional
freshly grated Parmesan cheese for garnishing, optional

Equipment

large skillet with lid or a wide, deep sauté pan
wooden spoon or spatula
measuring tools (optional)
cheese grater for the Parmesan (optional)

Prep at a glance

Open the pasta and sauce packaging.
Finely chop a handful of fresh basil if using.
Measure a pinch of salt if you intend to use it.

Step-by-step instructions

Below are clear, numbered steps rewritten for ease and flow so you can move confidently from start to finish. The sequence follows the original order and uses the exact ingredient amounts listed above.

Heat your skillet over medium-high heat. Add the 1 pound of ground beef or ground sirloin directly to the pan. Break the meat into smaller pieces with your spoon or spatula so it cooks evenly.
Cook the meat, stirring occasionally, until it is fully browned and no longer pink. Because this recipe uses 90% lean meat, you should not need to drain the pan. If you chose a fattier cut, drain excess fat carefully before continuing.
Once the meat is browned, reduce the heat to medium. Pour the one 24-ounce jar of Barilla® Tomato and Basil Sauce over the cooked meat. Stir to combine so the sauce coats the meat evenly.
Add the one 12-ounce box of Barilla® Pronto® Half-Cut Spaghetti directly into the skillet with the meat and sauce. Spread the pasta pieces so they are mostly covered by sauce; they will soften and bend as they cook.
Pour in enough water to barely cover the pasta if the sauce is too thick to let the pasta hydrate—start with about 1¼ to 1½ cups. Stir gently to distribute liquid and prevent the pasta from sticking together.
Add a pinch salt, if desired, and stir once more. Taste the sauce after a few minutes and adjust salt to your liking.
Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cover the skillet with a lid and cook for about 10 minutes, stirring once or twice during cooking so the pasta cooks evenly and nothing sticks to the bottom.
After 10 minutes, test a strand of the half-cut spaghetti for doneness. The Pronto® pasta should be tender but still springy to the bite. If the pasta needs a minute or two more, continue to simmer uncovered and check again frequently.
When the pasta reaches your preferred texture, remove the skillet from the heat. If the sauce looks too thin, let the pan sit uncovered for a minute to thicken slightly. If it’s too thick, stir in a splash of hot water to loosen it.
Serve the pasta hot, garnished with finely chopped fresh basil and freshly grated Parmesan cheese, both optional. Divide among bowls and enjoy immediately.

Timing and tips for success

Start heating the skillet as you open and measure ingredients to keep things moving—this recipe is all about speed.
The half-cut format helps the spaghetti fit into the pan and hydrate quickly; give it occasional stirs so strands don’t clump while cooking.
Using 90% lean ground beef lets you skip draining, which saves time and reduces mess. If you use a different meat, drain excess fat before adding sauce.
If your sauce is very thick, add hot water incrementally. You want enough liquid for the pasta to cook through but not so much that the sauce becomes watery.
Taste and adjust salt near the end of cooking. Jarred sauces can vary in sodium, so a careful pinch or two might be all that’s needed.

Serving ideas

This 15-Minute Easy Spaghetti is a great foundation for customization. Try these quick variations depending on what you have on hand:

Mushroom and spinach boost: Stir in a handful of sliced mushrooms when you add the sauce, and toss in fresh baby spinach at the end until wilted.
Cheesy bake: Transfer the finished spaghetti to a baking dish, top with extra grated Parmesan and a sprinkle of mozzarella, then broil until bubbly and golden.
Meaty upgrade: Swap half the ground beef for Italian-style ground turkey or a flavor-packed ground veal for a richer profile.
Herb-forward: Finish with a drizzle of good olive oil and a shower of chopped fresh basil and parsley to brighten the plate.

Make-ahead and leftovers

If you want to prepare this ahead, cook the meat and sauce, then store the cooled mixture and dry pasta separately. When ready to serve, reheat the sauce-and-meat gently on the stove, add the half-cut spaghetti with a splash of water, and simmer until the pasta is tender. Leftovers will keep refrigerated for up to 3 days; reheat on the stovetop with a splash of water so the pasta doesn’t dry out.

Notes on ingredients

The specific items named in the ingredient list help guarantee fast, predictable results. The half-cut quick-cook spaghetti is designed to hydrate faster than traditional long strands, and a quality tomato-and-basil jarred sauce provides balanced acidity and herbs so you don’t need a long simmer to develop flavor. Ground beef at 90% lean offers meaty richness without excess grease—ideal when you’re trying to minimize cleanup and time.

Nutrition snapshot

Portion sizes and exact nutrition will vary depending on the brand of sauce and any garnishes you add. Using lean ground beef lowers saturated fat compared with higher-fat options, and adding fresh basil or a light sprinkle of Parmesan gives extra flavor without a lot of calories. For a lighter plate, pair your serving with a crisp green salad dressed simply with lemon and olive oil.

Frequently asked questions

Can I use a different pasta? Yes—if you use regular long spaghetti, you’ll likely need a larger pot and more cooking time. The half-cut format is recommended to keep this a true 15-Minute Easy Spaghetti.

Can I make this vegetarian? Replace the ground beef with a plant-based crumbled meat alternative or use a cup of cooked lentils for protein; follow the same steps as you would for the meat.

What about adding vegetables? Add quick-cooking vegetables like spinach, cherry tomatoes, or thinly sliced bell pepper when you add the sauce; they’ll cook in the simmering sauce and add color and nutrition.

Final thoughts

Quick, comforting, and adaptable, this 15-Minute Easy Spaghetti is one of those recipes you’ll come back to again and again. It balances speed with flavor, uses pantry-friendly items, and yields a saucy, satisfying bowl that feels like home. Keep the components on hand and you’ll always have a dependable dinner ready in a short time.

Happy cooking—and enjoy your pasta night!

15-Minute Easy Spaghetti

Quick, no-drain spaghetti made with Pronto pasta, browned beef, and jarred tomato-basil sauce for an easy weeknight meal.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

12 ounce Barilla Pronto Half-Cut Spaghetti one box
salt pinch, optional to taste
1 pound ground beef or ground sirloin about 90% lean recommended
24 ounce Barilla Tomato and Basil Sauce one jar or your favorite sauce
fresh basil finely chopped, optional for garnish
Parmesan cheese freshly grated, optional for garnish

Equipment

Large skillet or sauté pan
large saucepan or deep skillet for pasta
Spatula or wooden spoon
Measuring cup
colander (optional)

Method

In a large pan or deep skillet, add the box of Pronto spaghetti and cover with 3 cups cold water; add a pinch of salt if using.
Bring the water to a boil over high heat, then reduce heat slightly to maintain a steady boil; cook uncovered until the water is mostly absorbed and the pasta is al dente, about 8–10 minutes—watch and stir occasionally.
While the pasta cooks, heat a large skillet over medium-high and add the ground beef.
Cook the beef, breaking it up with a spatula, until browned and cooked through with no pink remaining, about 6–8 minutes.
Stir the jar of tomato and basil sauce into the cooked beef and heat for 1–2 minutes until warmed through.
When the pasta is done and most of the water is absorbed, add the meat sauce to the pan with the pasta and toss gently to combine; alternatively plate the pasta and spoon the sauce over individual servings.
Serve immediately, garnished with chopped fresh basil and freshly grated Parmesan if desired.