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Skillet Spaghetti

 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 ServingsPrep: 15 min. Cook: 30 min.


  • 1 pound ground turkey or beef
    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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 288 calories,

2 of 2

Skillet Spaghetti (continued)

Nutritional Facts: 8 g fat (3 g saturated fat), 37 mg cholesterol, 979 mg sodium, 36 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.