Iron skillet spaghetti
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti or Linguine uncooked |
| 1½ | pounds | Ground beef |
| 1 | large | Onion, minced |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Garlic clove; minced |
| 28 | ounces | Canned crushed tomatoes |
| 2 | teaspoons | Dried oregano |
| ¼ | cup | Finely chopped parsley (fresh) |
| 2 | cups | Low-fat Cheddar cheese (grated) |
Directions
Prepare pasta according to package directions; drain. Brown beef in large skillet, drain and set aside.
Preheat oven to 350 degrees F. In skillet, saute onion and garlic in oil. Return beef to skillet and add tomatoes, oregano and parsley.
Simmer 10 minutes. Add pasta and 1 cup of cheese to simmering tomato mixture; stir. Cover mixture with remaining cheese. Bake for 30 minutes or until top is crispy. Serves 4-6
Each serving provides: 978 Calories; 47.9 g Protein; 139 g Carbohydrates; 24.7 g Fat; 56⅘ mg Cholesterol; 472 mg Sodium.
Calories from Fat: 23%
Copyright National Pasta Association () (Reprinted with permission)