This Skillet Baked Spaghetti is a quick and simple weeknight dinner! Prepared in one skillet, this is going to become your new BFF. Dinners just don’t get much easier or tastier.
Happy Monday! I hope you all had a great weekend.
The weather has been beautiful and after sitting on my back porch for the past week, I finally got my tomato plants planted. I can’t wait for garden fresh tomatoes! Funny thing is, I used to hate tomatoes. I didn’t start loving them until I was probably in my mid to late 20’s. I guess I finally got smart. I have to say though, garden fresh tomatoes are sooo much better than store bought, don’t you think?
Speaking of tomatoes, this Skillet Baked Spaghetti is like amazing! I made it two nights in a row last week because it was fabulous AND because it was completely devoured before I could get any pictures of it. Seriously this stuff is the bomb! We all know I love skillet dinners like this one and this one. They are music to my ears on crazy busy baseball nights.
This skillet baked spaghetti is as simple as it sounds. It comes together start to finish in about 25 minutes. The spaghetti and meat sauce are topped with cheese that is put under the broiler for just a few minutes which ends up giving you a delicious cheese-crusted baked spaghetti . . .yummo!
Serve this with a nice green salad and some crusty french bread and you have yourself one amazing meal that you will want to make again and again!
- 12 oz. extra lean ground beef
- 4 oz. hot or sweet Italian sausage
- 4 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 1/4 tsp. dried oregano
- 1 can (28 oz) crushed tomatoes
- 8 oz. spaghetti , broken into rough 2-inch pieces
- 2 cups water
- 1 1/2 tsp. salt
- 1/4 cup cream
- 6 Tbsp. Chopped fresh basil
- 4 oz shredded Italian cheese blend (about 1 cup)
Cook beef and sausage in a large oven safe nonstick skillet over medium heat, breaking up the meat with a wooden spoon, until no longer pink. Drain the meat on a paper towel-lined plate and pour off the fat from the skillet. Return the meat to the skillet. Add the garlic, pepper flakes and oregano and cook until fragrant, about 1 minute.
Stir in the tomatoes, spaghetti, water and salt. Cover and cook, stirring often, until the spaghetti begins to soften, about 7 minutes. Reduce the heat to medium-low and continue to simmer, covered, until the spaghetti is al dente, about 7 minutes.
Stir in the cream, basil and 1/3 cup of the cheese. Sprinkle with the remaining 2/3 cup cheese and broil until the surface is spotty brown, about 3 minutes. Let cool 5 minutes.
If you are using sausage links you will need 1 large or 2 small with casings removed. If you use hot Italian sausage, use just 1/8 tsp. of red pepper flakes.
For a quick and easy way to break up the spaghetti, place it in a large ziplock bag and, grasping both ends of the pasta press the spaghetti firmly agains the edge of the countertop. Continue pressing smaller pieces of pasta against the countertop until it has been broken down into rough 2-inch pieces.
Recipe source: The Best of America’s Test Kitchen 2009
I linked up at: Buns in My Oven