Skillet Spaghetti Pie |
This one-skillet wonder gives you all the hearty flavour of real Italian spaghetti in half the time. This comfort food is perfect for a chilly fall day!
Ingredients
- 1/2 cup onion, chopped
- 2 tablespoons olive oil
- 1/2 pound ground beef
- 1/2 pound sweet italian sausage (3-4 links with casings removed)
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/4 teaspoon dried oregano
- 1/4 tsp italian seasoning
- 1 tablespoon sugar
- 1 teaspoon salt (or to taste)
- 2 cups water
- 8 ounces thin spaghetti, broken into 3-inch pieces (not angel hair)
- 1/4 cup heavy whipping cream
- 1 teaspoon dried basil
- 1/2 cup fresh grated Parmesan cheese
- 2 cups grated mozzarella cheese
- 11-inch or larger cast iron skillet or 9 x 13-inch baking dish
Directions
1. Sauté onion in 2 tablespoons olive oil, on medium heat 5 minutes.
2. Add beef and sausage, brown over medium-hi heat. While almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe. (original recipe did not drain)
3. Once browned, stir in crushed tomatoes, water, sugar and salt.
4. Add broken spaghetti. Push spaghetti into liquid and cover for 8 minutes. After 8 minutes, stir pasta so the noodles won’t stick together.
5. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked, but still a little firm).
6. Add basil, Parmesan cheese and cream; stir well. Sprinkle top with mozzarella cheese; put in oven to broil until spotty brown.
Recipe and photo courtesy www.mommyskitchen.net. For step-by-step instructions click here.
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