One Skillet Baked Spaghetti
No extra dishes needed! Enjoy this one-skillet baked spaghetti without dirtying extra dishes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 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.
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