Spaghetti Skillet Recipes

SPAGHETTI SKILLET

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.

SKILLET SPAGHETTI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the water, tomato juice, tomato paste and seasonings. Bring to a boil. Add uncooked spaghetti. , Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently. Sprinkle with cheese if desired.

ONE-SKILLET SPAGHETTI

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.

SKILLET SPAGHETTI CASSEROLE

Steps:

• Preheat the broiler to high with a rack set 6-inches from the heat source. Bring a large pot of salted water to a boil.
• Add the pasta to the water and cook according to package directions. Drain and immediately return to the pot. Toss the pasta with the capers, raisins, red pepper flakes, and 3 tablespoons of the butter until the pasta is well coated.
• Beat the eggs with the oil, 1 teaspoon salt, and a few grinds of pepper in a medium bowl. Heat the remaining tablespoon butter in a large ovenproof nonstick skillet over medium heat. Add the beaten eggs and cook, without stirring, until just set on the bottom, about 30 seconds. Then lift some of the set eggs with a spatula, letting the uncooked egg flow down to the bottom of the skillet. Repeat until the eggs are mostly set but still runny. Nestle the pasta evenly into the eggs and scatter the cheeses over the top. Broil, watching carefully, until the cheese is melted and the eggs are fully set, about 3 minutes. Cut into wedges and serve.

SKILLET SPAGHETTI AND MEATBALLS

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.

GROUND BEEF SPAGHETTI SKILLET

Steps:

• In a Dutch oven, cook beef, green pepper, onion and garlic over medium heat until beef is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain. , Add water, tomatoes, tomato sauce, chili powder, jelly and salt. Bring to a boil. Stir in spaghetti. Reduce heat; simmer, covered, until spaghetti is tender, 6-8 minutes.

PASTA SKILLET WITH KIELBASA

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

EASY SKILLET 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.

SPAGHETTI SKILLET DINNER

Steps:

• In a skillet over medium heat, brown the ground beef with onions until no pink shows on the beef; drain. Mix in green pepper and mushrooms and cook for a few minutes. Add tomatoes with juice, spaghetti and water; stir. Add Italian seasoning, salt and pepper. Cook about 15 minutes or until spaghetti is tender, stirring occasionally. Add cheese and stir until melted

SKILLET BROCCOLI SPAGHETTI

Steps:

• Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
• To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
• Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

EASY PASTA SKILLET

Steps:

• Brown meat in large skillet; drain. Return meat to skillet. Stir in water; bring to boil.
• Stir in pasta; cover. Simmer on medium-low heat 15 min. or until pasta is tender.
• Add pasta sauce and 1/2 cup mozzarella; mix lightly. Sprinkle with remaining mozzarella and Parmesan; cover. Cook 3 min. or until mozzarella is melted.

SPAGHETTI SKILLET

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.

SOUPER SKILLET PASTA

Steps:

• In a skillet over medium heat, brown the ground beef until no pink shows; drain.
• Stir in onion soup mix, oregano, tomatoes and water. Bring to boil; stir in macaroni. Simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. Sprinkle in Parmesan cheese and top with Mozzarella cheese.

SKILLET PASTA

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the broth, water, tomato paste, seasonings and spaghetti. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender. Sprinkle with cheese.