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Grace and Good Eats

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Last updated: | First published: | 24 Comments

One Skillet Baked Spaghetti

Originally published August 06, 2013: Sharing this recipe again from the archives to celebrate National Spaghetti Day!  

It’s no secret that I love pasta.  If I had to choose between pasta and cupcakes… actually, I don’t even want to think about that.  It’s my comfort food of choice, and my go-to when I run out of ideas for dinner.  We eat some form of pasta at least twice a week, but rarely have traditional spaghetti and meatballs. 

So when Le Creuset asked me to try out one of their skillets, I knew exactly what I was going to make: pasta.  The best thing about this recipe is that it’s all made in one pan, and the signature cast iron skillet is perfect for the job because it can be used both on the stovetop and in the oven.

Cast iron skillets are notoriously heavy, which is why Le Creuset’s new Signature skillets feature a helper handle for easier lifting and added control when moving.  I love the even heat distribution and superior heat retention of a cast iron skillet.  Perfect for everything from searing steaks to Sunday morning pancakes.  And the new creamy yellow Soleil collection?  Swoon.

This is my favorite way to make spaghetti- I mean who wants to dirty more dishes than you have to?  And I don’t know what my problem is but I can NEVER have the noodles and sauce ready at the same time.  I always start them together and forget to factor in time for the water to boil.  This recipe solves all my problems.

One Skillet Baked Spaghetti

4.67 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 806kcal
Author: Emily Grace

Ingredients

  • 1 lb ground beef
  • 8 oz thin spaghetti
  • 2 cups water
  • 28 oz can crushed tomatoes
  • 3/4 cup onion finely diced
  • 3 garlic cloves minced
  • 8 oz shredded mozzarella
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 tsp granulated sugar
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • In a large cast iron skillet, saute the onions, salt and pepper in the butter and olive oil over medium high heat.
  • Cook until tender, about 3 minutes.
  • Add the ground beef and cook through.
  • Drain the excess fat liquid now if necessary.
  • Pour in the can of crushed tomatoes, sugar, parsley, basil, and oregano.
  • Add in the water and mix until well combined.
  • Break the spaghetti noodles in half and add them to the pan.
  • Make sure to push them down under the sauce.
  • Bring to a slight boil, and cook 9-11 minutes or until pasta is al dente.
  • Be sure to stir occasionally to keep the noodles from sticking together.
  • Once the spaghetti is cooked, top with shredded cheese and bake under the broiler until the cheese is melted and starting to brown.

Nutrition

Calories: 806kcal | Carbohydrates: 62g | Protein: 43g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 132mg | Sodium: 1312mg | Potassium: 1109mg | Fiber: 6g | Sugar: 12g | Vitamin A: 900IU | Vitamin C: 21.2mg | Calcium: 401mg | Iron: 5.9mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

 

I have a relationship with Le Creuset which includes receiving products for review.  

 

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Comments

  1. Patrick says

    3 stars
    When this recipe says large skillet, it should say giant, 14″ skillet. This will make a monstrous mess in a normal cast iron skillet and won’t cook.

    Reply

  2. Derrick says

    Hi, I have a cast iron skillet that is 10 inches or so in circumference and I am wondering if that is big enough for this recipe or do I need to cut the amount of ingredients in half?

    Reply

  3. Patti says

    5 stars
    Hello! I love this recipe. I was wondering if I can include the recipe. Along with the photo that says “One skillet baked spaghetti” in a recipe roundup on my site?

    Reply

  4. Gabby says

    I absolutely LOVE Spaghetti! You bake it, just cook it or even leftover the next day! My other half is the exact opposite it is quite funny too! I want help meal planning so I tell him if he doesn’t help me with it I tell him we will have spaghetti again! so bad but so good!
    I also wish to invite you to my link party called Tips & Tricks Link Party! It opens every Monday at 9pm Eastern and goes until Thursday at Midnight Est. I hope to see you there!

    Reply

  8. Dottie Hinson says

    I was halfway through cooking this recipe and thinking, “This recipe sucks. The sauce is too thin. I’m gonna write a bad review.” That’s when I realized I used diced tomatoes instead of crushed tomatoes. I’m the moron. I saved the dish though with some Italian sauce to thicken it up some. It turned out great. I look forward to making it again…the right way. 🙂

    Reply

    • amy says

      Oh crap! I did the same thing. I bought diced tomatoes instead of crushed tomatoes. I live 40 minutes away from the nearest grocery store too. I think the word “Crushed” needs to be highlighted in the recipe. Now I don’t know if I should still try making it and just add tomato paste instead to thicken it, or if I should skip it and make regular old spaghetti tonight. I was really looking forward to trying this recipe too!

      Reply

  9. Karen Goodman says

    I’m so thrilled you came over to my last link party and posted your recipe. It’s one of my very favorites and is featured in today’s Future Expat Required Ingredient Link Party. I’ll also pinned it to my party board and will be giving this one a try myself soon!

    I hope you’ll come back and add any spinach recipes you have to today’s party.

    Reply

  11. Nicole @ Three 31 says

    Two of my favorite things in life: Le Creuset and carbohydrates! Seriously, I am swooning over this perfect shade of sunshine-y Solei right with you. I would rush to the store to pick-up a pan in this shade if I didn’t already have a collection taking control of my kitchen and pantry. I think the folks at Le Creuset pump special oxygen into their store because I spend like a lunatic every single time. They love to see me walk in, the last trip resulted in the most perfect anniversary gift a girl could dream of: Le Creuset stainless steel cookware set. I also picked up not one, not two, but THREE cast iron skillets (in three different shades) on the clearance rack. No joke, there are the tiniest of tiny paint splatters on these skillets that resulted in their ‘imperfect’ status. SCORE FOR ME!

    Oh, and this recipe looks easy-peasy and one I’ll have to try ASAP. I just made a huge batch of spaghetti and I never time it correctly either. I also make enough pasta to feed half the first world too. Thank goodness for leftovers!!!!!

    Reply

  14. Jelli says

    I’m crazy about baked spaghetti. I’ve done in the slow-cooker but never in a skillet. Someone bought me an ovenproof skillet last year, so I’ll have to try this. Looks fantastic, Emily! Visiting tonight from Live.Laugh.Rowe.

    Reply

  15. Lisa @ Cooking with Curls says

    Okay first off, I am so jealous that Le Creuset sends you products to try out! 😉 Second, Spaghetti is an awesome meal, and I love that it is all together in one pan…genius!! Thank you so much for sharing with us at Best of the Weekend this week. Have a wonderful weekend. 🙂

    Reply

  18. Emily says

    Spaghetti at home is one of my favorites, and I love the idea of eliminating another dish to wash by cooking the pasta in the skillet. On another note, I bought myself my very first Le Creuset french oven for Christmas last year. It’s worth every penny!

    Reply

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