Skillet-Baked Spaghetti With Meat Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Received from The Witchita Eagle via email (originally from Cook's Country). Adapted because the original recipe called for adding the uncooked spaghetti with the tomatoes & cooking till al dente. The sauce sounded especially nice & sounded like a quick but tasty dinner with a mixed salad from the garden. You'll need an oven-safe skillet for this recipe. Plastic-handled Teflon pans aren't going to work. Ingredients:
12 ounces ground beef |
4 ounces italian sausage, casings removed (hot or sweet) |
4 garlic cloves |
1/4 teaspoon red pepper flakes |
1/4 teaspoon oregano, dried |
28 ounces tomatoes, crushed (1 can) |
8 ounces spaghetti, broken into rough 2-inch pieces |
2 cups water |
1 1/2 teaspoons salt |
1/4 cup heavy cream |
6 tablespoons basil, finely chopped fresh (dried works, too) |
1 cup italian cheese blend, shredded |
Directions:
1. Boil water. Add spaghetti & cook until just pliable (very al dente). Drain & set aside.
2. Adjust oven rack to upper-middle position and heat broiler. Cook beef and sausage in large oven-safe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink. Drain meat and pour off fat from skillet.
3. Return meat to skillet and add garlic, pepper flakes and oregano and cook until fragrant, about 1 minute.
4. Stir in tomatoes, spaghetti, water and salt. Reduce heat to medium-low and continue to simmer, covered about 7 minutes.
5. Stir in cream, basil and 1/3cup cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let cool 5 minutes.
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