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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.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    4-6 servings


  • 1 pound ground beef
  • 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.
Nutrition Facts
1 each: 288 calories, 8g fat (3g saturated fat), 37mg cholesterol, 979mg sodium, 36g carbohydrate (9g sugars, 3g fiber), 19g protein.

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  • MaryThompson
    Feb 19, 2010

    It was FUN to make all in one dish. It needed more of a tomato/spaghetti zip, I use splenda and I may have added too much sugar, seemed too sweet. Next time I will omit the sugar, and maybe try some "home-canned" tomatoes in it.

  • jawsy2
    Nov 15, 2009

    No comment left