Iron skillet spaghetti

Yield: 4 Servings

Measure 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)

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)

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