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Spaghetti Skillet Recipe
Spaghetti Skillet Recipe photo by Taste of Home

Spaghetti Skillet Recipe

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"No one can believe you don't cook the spaghetti before adding it to this family-pleasing fare," comments Margery Bryan of Royal City, Washington. "I love to make it for company to show them how easy it is."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings

Ingredients

  • 1/2 pound ground beef
  • 1/4 pound Johnsonville® Mild Ground Italian Sausage
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup water
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 celery ribs, sliced
  • 4 ounces uncooked spaghetti, broken in half
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste

Nutritional Facts

1 serving (1 each) equals 204 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 645 mg sodium, 24 g carbohydrate, 2 g fiber, 13 g protein.

Directions

  1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender. Yield: 4-6 servings.
Originally published as Spaghetti Skillet in Quick Cooking May/June 1999, p22

Nutritional Facts

1 serving (1 each) equals 204 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 645 mg sodium, 24 g carbohydrate, 2 g fiber, 13 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Spaghetti Skillet

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Nov. 17, 2012

This is one of the first recipes I tried from a subscription given by my Grandma ... quite a few years ago. It was my first experience with sausage in casings - do I take the meat out, or just mash it as it cooks?? Either way, it turned out great. I'm so so very happy I've found this recipe again!

MY REVIEW
Reviewed Jul. 31, 2012

I used all ground beef and canned diced tomatoes. I did not add mushrooms. This came out very moist -- almost soupy -- but was delicious.

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