One Skillet Spaghetti For Two Recipes

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ONE-SKILLET SPAGHETTI



One-Skillet Spaghetti image

Relates Joan Shew Chuk from St. Benedict, Saskatchewan, "I call this medley my 'homemade Hamburger Helper'. Even the pasta cooks in the same pan."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 pound ground beef
2 medium onions, chopped
1 package (7 ounces) ready-cut spaghetti
1 can (28 ounces) diced tomatoes, undrained
3/4 cup chopped green pepper
1/2 cup water
1 can (8 ounces) sliced mushrooms, drained
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in uncooked spaghetti and the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Sprinkle with cheese; cover and heat until melted.

Nutrition Facts : Calories 373 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 894mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.

SKILLET SPAGHETTI AND MEATBALLS



Skillet Spaghetti and Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 16

8 ounces spaghetti
1 pound ground chuck
1/3 cup seasoned breadcrumbs
1/3 cup grated Parmesan, plus more for serving
2 tablespoons heavy cream
1 large egg, beaten
6 garlic cloves, minced
2 tablespoons fresh oregano, minced
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 cup olive oil
1/2 medium onion, diced small
One 28-ounce can crushed tomatoes
1 teaspoon crushed red pepper flakes
6 ounces grated "supermarket" or low-moisture mozzarella
8 to 10 fresh basil leaves, torn

Steps:

  • Preheat the oven to 425 degrees F.
  • Cook the spaghetti according to its package instructions, removing from the pasta water 1 minute prior to "al dente". Set aside.
  • Meanwhile, combine the beef, breadcrumbs, Parmesan, cream, egg, half the garlic and 1 tablespoon oregano in a large bowl. Sprinkle with salt and pepper. Using your hands or a wooden spatula, mix together until well combined. Portion into 10 meatballs. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs, turning as needed, until browned on all sides, 5 to 6 minutes. Move the meatballs to the edge of the skillet.
  • Reduce the heat to medium and add the onion to the center of the skillet, along with the remaining garlic and oregano. Cook to release the flavor, a minute or two. Add the tomatoes and crushed red pepper, along with 1/2 cup hot water. Season with a pinch of salt and pepper, then carefully stir the meatballs into the sauce. Simmer, allowing the sauce to reduce slightly and the meatballs to finish cooking, about 15 minutes. Taste and adjust seasoning as needed.
  • Add the pasta to the skillet and toss with the sauce, making sure to thoroughly coat the noodles in the sauce. Arrange the meatballs on top of the pasta and sprinkle the mozzarella on top, being careful not to completely cover the meatballs and sauce (so it looks pretty after baking) and transfer to the oven. Bake until bubbly and the cheese is completely melted, about 12 minutes.
  • Remove the skillet from the oven and top with Parmesan and the fresh basil. Serve straight from the skillet.

ONE SKILLET SPAGHETTI FOR TWO



One Skillet Spaghetti for Two image

Are you a busy cook? Then, you're sure to love this convenient stovetop spaghetti recipe. -Joan Koehn, Leland, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup chopped green pepper
4 to 6 tablespoons water
1/2 teaspoon salt
1/2 teaspoon chili powder
3 ounces uncooked spaghetti, broken
1/3 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, green pepper, 4 tablespoons water, salt, chili powder and spaghetti. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until spaghetti is tender, stirring frequently and adding remaining water if necessary., Sprinkle with cheese; cover and heat until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 443 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 1056mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 6g fiber), Protein 34g protein.

EASY SKILLET SPAGHETTI



Easy Skillet Spaghetti image

This spaghetti is sure to become a family favorite. It is full of flavor, and the leftovers are even better!

Provided by lilcreep

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

1 pound ground beef
3 cups water
18 fluid ounces tomato juice
1 (6 ounce) can tomato paste
2 tablespoons dried minced onion
1 ½ teaspoons chili powder, or more to taste
1 teaspoon white sugar
1 teaspoon dried oregano, crushed
1 teaspoon garlic salt
1 teaspoon salt
7 ounces spaghetti

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Mix water, tomato juice, tomato paste, minced onion, chili powder, sugar, oregano, garlic salt, and salt into ground beef; cover skillet and bring to a boil. Reduce heat to medium-low and simmer beef mixture, stirring occasionally, until flavors have blended, about 30 minutes.
  • Place spaghetti into beef mixture and stir to separate strands; cover skillet and simmer, stirring frequently, until spaghetti is tender, about 30 minutes.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 52.7 g, Cholesterol 69.6 mg, Fat 18.9 g, Fiber 4.5 g, Protein 28.3 g, SaturatedFat 7.2 g, Sodium 1814.1 mg, Sugar 12 g

ONE-PAN PASTA



One-Pan Pasta image

It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil water first-and it's on the table in just 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Steps:

  • Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  • Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

ONE-SKILLET SPAGHETTI



One-Skillet Spaghetti image

Make and share this One-Skillet Spaghetti recipe from Food.com.

Provided by nancy 1

Categories     One Dish Meal

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 lb ground beef
2 medium onions, chopped (about 1 cup)
1 (28 ounce) can tomatoes
3/4 cup chopped green pepper
1/2 cup water
1 (4 ounce) can mushroom stems and pieces, drained
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
1 (7 ounce) package thin spaghetti, broken into pieces
1 cup cheddar cheese (4 ounces)

Steps:

  • Cook and stir meat and onions in large skillet or dutch oven until meat is brown. Drain off fat.
  • Stir in tomatoes (with liquid) and remaining ingredients except cheddar cheese: break up tomatoes.
  • TO COOK IN SKILLET: heat mixture to boiling.
  • Reduce heat, cover and simmer, stirring occasionally until spaghetti is tender, about 30 minutes. (a small amount of water can be added if necessary.)
  • Sprinkle with cheese and heat until cheese is melted.
  • TO COOK IN OVEN: Pour mixture in ungreased 2 or 2 1/2 quart casserole.
  • Cover and bake at 375, stirring occasionally, until spaghetti is tender, about 45 minutes.
  • Uncover; sprinkle with cheddar cheese and bake about 5 minutes.

ONE SKILLET SPAGHETTI



One Skillet Spaghetti image

This is an easy dish to make on the stovetop with only one pan to wash. From an old Betty Crocker cookbook. I leave out the pepper or mushrooms if I don't have them. Can throw in a can of corn if you wish.

Provided by surus

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 cup chopped onion
1 (28 ounce) can diced tomatoes, undrained
3/4 cup chopped green pepper
1/2 cup water
1 (4 ounce) can mushrooms, drained
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
8 ounces thin spaghetti, broken into pieces
1 cup shredded cheddar cheese

Steps:

  • Cook and stir beef, onions and peppers in a skillet or Dutch oven until beef is light brown, drain.
  • stir in rest of the ingredients except for the cheese.
  • heat to boiling, reduce heat. Cover and simmer, stirring occasionally until spaghetti is tender, about 30 minutes. (Add water during cooking if necessary) I usually have to add water or just put in more at the beginning.
  • remove from heat. Stir in cheese until melted.

Nutrition Facts : Calories 427.3, Fat 18.9, SaturatedFat 8.6, Cholesterol 71.2, Sodium 962.2, Carbohydrate 36, Fiber 2.7, Sugar 6.3, Protein 28.6

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