SKILLET-BAKED SPAGHETTI WITH MEAT SAUCE
Received from The Witchita Eagle via email (originally from Cook's Country). Adapted because the original recipe called for adding the uncooked spaghetti with the tomatoes & cooking till al dente. The sauce sounded especially nice & sounded like a quick but tasty dinner with a mixed salad from the garden. You'll need an oven-safe skillet for this recipe. Plastic-handled Teflon pans aren't going to work.
Provided by Busters friend
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water. Add spaghetti & cook until just pliable (very al dente). Drain & set aside.
- Adjust oven rack to upper-middle position and heat broiler. Cook beef and sausage in large oven-safe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink. Drain meat and pour off fat from skillet.
- Return meat to skillet and add garlic, pepper flakes and oregano and cook until fragrant, about 1 minute.
- Stir in tomatoes, spaghetti, water and salt. Reduce heat to medium-low and continue to simmer, covered about 7 minutes.
- Stir in cream, basil and 1/3cup cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let cool 5 minutes.
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