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One-Skillet Spaghetti

 
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An easy weeknight single skillet dish that delivers solid classic flavors.

Yield

7

servings

Prep

20

min

Cook

50

min

Ready

70

min

Trans-fat Free
 

Ingredients

1 pound ground beef
2 medium onions
chopped
1 can tomatoes
28 ounces
*
¾ cup green bell peppers
chopped
½ cup water
1 can mushrooms
4 ounces
*
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
7 ounces spaghetti
1 cup cheddar cheese
shredded

Directions

Cook and stir meat and onions in large skillet or dutch oven until meat is brown.

Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except cheddar cheese; break up tomatoes.

TO COOK IN SKILLET: Heat mixture to boiling.

Reduce heat; cover and simmer, stirring occasionally, until spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary.)

Sprinkle with cheese.

Cover and heat until cheese is melted.

TO COOK IN OVEN: Pour mixture into ungreased 2 or 2½ quart casserole.

Cover and bake in 375℉ (190℃) oven, stirring occasionally, until spaghetti is tender, about 45 minutes.

Uncover; sprinkle with shredded Cheddar cheese and bake about 5 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 34742% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 835mg 35%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 48g
Vitamin A 6% Vitamin C 26%
Calcium 15% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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