One-Skillet Spaghetti Recipe


MethodMain Ingredient


 Ground beef1 Pound
 Onions2 Medium, chopped
 Canned tomatoes28 Ounce (1 Can)
 Chopped green pepper3⁄4 Cup (12 tbs)
 Water1⁄2 Cup (8 tbs)
 Canned mushroom stems and pieces4 Ounce, drained (1 Can)
 Salt2 Teaspoon
 Sugar1 Teaspoon
 Chili powder1 Teaspoon
 Thin spaghetti7 Ounce, broken into pieces (1 Package)
 Shredded cheddar cheese4 Ounce (1 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 3019 Calories from Fat 1470

% Daily Value*

Total Fat 164 g251.8%

Saturated Fat 69 g345%

Trans Fat 0 g

Cholesterol 441.5 mg147.2%

Sodium 6417.5 mg267.4%

Total Carbohydrates 258 g86.1%

Dietary Fiber 33.6 g134.5%

Sugars 32.4 g

Protein 144 g287.3%

Vitamin A 180.7% Vitamin C 313.6%

Calcium 120.1% Iron 90.4%

*Based on a 2000 Calorie diet


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.
Cover and heat until cheese is melted.
to cook in oven: Pour mixture into ungreased 2 or 21/2 quart casserole.
Cover and bake in 375° oven, stirring occasionally, until spaghetti is tender, about 45 minutes.
Uncover; sprinkle with shredded cheddar cheese and bake about 5 minutes.