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One-Skillet Spaghetti Recipe
|Ground beef||1 Pound|
|Onions||2 Medium, chopped|
|Canned tomatoes||28 Ounce (1 Can)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Chili powder||1 Teaspoon|
|Thin spaghetti||7 Ounce, broken into pieces (1 Package)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
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
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 375Â° oven, stirring occasionally, until spaghetti is tender, about 45 minutes.
Uncover; sprinkle with shredded cheddar cheese and bake about 5 minutes.