We like
spaghetti with the sauce mixed into it, and this recipe saves a pan as
well! It’s similar to my goulash recipe,
but uses spaghetti and Italian seasoning instead. Use whatever cheese you have on hand. You may want to break your spaghetti in half
to make it easier to mix in. Be sure you
stir it until the spaghetti softens so it doesn’t stick together in
clumps.
How much water or juice you need
depends on how much liquid is in your canned tomatoes. This recipe is a budget one, as tomatoes are usually cheaper than purchased spaghetti sauce.
With a crisp salad, this is a perfect family
meal and one I find myself making often on busy days, as the hamburger mix really shortens the time to make this.
One Pan Spaghetti
14 1/2 ounces diced tomatoes -- (or 1 pint) undrained
1/2 - 2/3
Cup water (or tomato juice)
1/2
teaspoon salt
1/2
teaspoon minced garlic (optional)
1/2
teaspoon Italian Seasoning
4
ounces Spaghetti -- uncooked
4
tablespoons shredded cheddar
cheese -- or mozzarella
In a large
skillet, stir together hamburger mix, tomatoes and 1/2 cup water, salt, garlic, Italian
seasoning and spaghetti.
Bring to a
boil. Reduce heat; cover and simmer for 30 minutes or until spaghetti is
tender, stirring frequently and adding remaining water if necessary.
Sprinkle
with cheese; cover and heat until cheese is melted, about 5 minutes.
4 Servings
Per Serving:
302 Calories; 13g Fat (38.4% calories from fat); 17g Protein; 29g Carbohydrate;
3g Dietary Fiber; 47mg Cholesterol; 361mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat;
1 1/2 Vegetable; 1 1/2 Fat.
If you don't have hamburger mix, you can substitute:
1/2 pound Ground Beef, Extra Lean
1 small onion -- chopped
14 1/2 ounces diced tomatoes -- (or 1 pint) undrained
1/3 cup chopped green pepper
Brown together, and finish recipe as above.
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