Skillet-Baked Spaghetti
Ingredients
12 ounces ground beef
4 ounces hot or sweet Italian sausage, casings removed
4 cloves garlic, minced
1⁄4 teaspoon red pepper flakes (Only use half if using hot sausage.)
1⁄4 teaspoon dried oregano
1 (28-ounce) can crushed tomatoes
8 ounces spaghetti, broken into rough 2-inch pieces
2 cups water
1⁄2 teaspoon salt
1⁄4 cup half and half
6 tablespoon fresh basil, finely chopped
1 cup Italian cheese blend, shredded
Instructions
1. Adjust oven rack to upper-middle position and heat broiler. Cook beef and sausage in large oven safe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink. Drain meat on paper towel-lined plate and pour off fat from skillet. Return meat to skillet. Add garlic, pepper flakes, and oregano and cook until fragrant, about 1 minute.
2. Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring occasionally, until spaghetti begins to soften, about 10 minutes. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is al dente, about 10-15 minutes.
3. Stir in cream, basil, and 1⁄3 cup cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let cool 5 minutes. Serve.
Comments
While this doesn’t look very pretty, it was pretty delicious! The original recipe is from the 2007 Cook’s Country Annual and I tweaked it a little to suit my tastes. We all enjoyed the dish, especially on a cold and rainy winter day. The recipe doubles very well assuming your skillet is large enough. If your skillet doesn’t have high sides stick with the recipe above and don’t double anything. It serves four quite comfortably.
Cook’s Country 2007