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Skillet Spaghetti
This has always been a favorite dish of our Sisters who work in a hospital. When we get back to the convent, it's a quick and easy recipe we've used for years. Served with Italian bread and a tossed salad, it makes an excellent meal.
4-6 Servings
Prep: 15 min. Cook: 30 min.
Ingredients
1 pound
ground beef
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With Johnsonville Italian Sausage.
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3 cups water
2 cans (11-1/2 ounces
each
) tomato juice (about 2-3/4 cups)
1 can (6 ounces) tomato paste
2 tablespoons dried minced onion
1 to 2 tablespoons chili powder
1-1/2 teaspoons dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic salt
1 package (7 ounces) spaghetti
Grated Parmesan cheese, optional
Directions
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. Yield: 4-6
servings.
Nutrition Facts:
1 serving (1 each) equals 288 calories,
© Taste of Home 2011
2 of 2
Skillet Spaghetti
(continued)
Nutrition Facts:
8 g fat (3 g saturated fat), 37 mg cholesterol, 979 mg sodium, 36 g carbohydrate, 3 g fiber, 19 g protein.
© Taste of Home 2011