Spaghetti Skillet Recipe
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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


  • 1/2 pound ground beef
  • 1/4 pound bulk 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 each: 204 calories, 6g fat (2g saturated fat), 26mg cholesterol, 645mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 13g protein.


  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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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scotland1 User ID: 1426757 226871
Reviewed May. 24, 2015

"Wonderful. Great taste. Will use it again."

SmilingRain User ID: 2373152 25801
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!"

TheDix User ID: 607421 24337
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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