Skillet-Baked Spaghetti

Name: Skillet-Baked Spaghetti
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 12 ounces, 90-percent lean ground beef; 4 ounces, Italian sausage (see note), casings removed; 4 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, dried oregano; 1 , (28-ounce) can crushed tomatoes; 8 ounces, spaghetti, broken into rough 2-inch pieces; 2 cups, water; 1 1/2 teaspoons, salt; 1/4 cup, heavy cream; 6 tablespoons, finely chopped fresh basil; 1 cup, shredded Italian cheese blend

39 comments

Appears in Cook's Country December/January 2008

We wanted to transform this casserole into a quick and flavorful one-pot meal. We make the meat sauce, cook the pasta right in it, and broil the topping to a golden brown-all in one skillet.

SERVES4 to 6

TIME45 minutes

WHY THIS RECIPE WORKS

Baked spaghetti seems like an easy dish, but boiling pasta, cooking the meat, making a meat sauce, transferring everything to a casserole dish, and baking requires too many pots and too much time for a weeknight meal. We wanted to make the ...

This is a members' feature.