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.
No extra dishes needed! Enjoy this one-skillet baked spaghetti without dirtying extra dishes.
- 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
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.
I have a relationship with Le Creuset which includes receiving products for review.