Sunday, March 7, 2021

One-Pot Skillet Spaghetti

A quick and easy, one pot spaghetti and meat sauce, finished with shredded Italian style cheese.
A quick and easy, one pot spaghetti and meat sauce, finished with shredded Italian style cheese.

One-Pot Skillet Spaghetti

Spaghetti is such an easy meal that it's pretty much one of the first meals that everybody learns how to make.

Sometimes it starts as simply as boiling some noodles and topping it with a quality commercial sauce. Then it might graduate to adding beef, pork, or even a mix, chicken or seafood, using a mix of canned tomatoes instead (Cento San Marzano highly recommended) - and even better if they are home canned!

Hands down my personal favorite is a spaghetti made in the heat of the summer, from fresh, homegrown, backyard tomatoes.  You just can't get that flavor any other way. Yum y'all.

I'm always looking for different ways to make spaghetti, and the concept of this one appeared in my timeline on Facebook one day, from one of those random recipes that friends share. 

A spaghetti meat sauce, with both a red and white sauce?

Or, in this case, our southern béchamel sauce known widely as cream soup? 

The concept had me curious enough to give it a try.

Not entirely unusual actually, since spaghetti with béchamel is already a thing. One of the more popular recipes on Deep South Dish is one I based off of Trisha Yearwood's baked spaghetti, that's topped with none other than cream soup. And, well, it's pretty awesome! Besides, what is cream soup but a southern stand-in for such a sauce anyway?

Bottom line? It was delicious! And easy. 

Now, me personally, I enjoy using cream soups on occasion, but if you have an aversion to using them, you could certainly use a homemade sauce as a substitute. I even have a homemade version of the condensed soup that you can use as a guideline!

Either way, I hope that you'll give it a try sometime. It provides a nice creaminess that just really enhances the spaghetti sauce and I think you'll be pleasantly surprised!  

My apologies that I don't have a pretty, styled photo for you. Although spaghetti doesn't make for a very pretty photo to begin with, I'll try again on the next round. Some days you just want to get on with the business of eating!

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.

Here's how to make this One-Pot Skillet Spaghetti.

Heat cooking oil in a large, deep skillet. Add onion and bell pepper and cook until softened. Add ground beef and cook until no longer pink; drain off excess fat. 

Add pasta sauce, cream soup, water, seasonings and pasta. Bring to a boil, reduce to simmer and cook, stirring several times to separate noodles, about 30 minutes or until noodles and tender and most liquid has been absorbed. 


Turn off heat, stir, top with cheese, garnish with parsley, cover and let rest until cheese is melted.


For more of my favorite spaghetti recipes, check out the collection right here!



One-Pot Skillet Spaghetti

One-Pot Skillet Spaghetti

Yield: About 4 to 6 servings
Author: Deep South Dish
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
A quick and easy, one pot spaghetti and meat sauce, finished with shredded Italian style cheese.

Ingredients

  • 1/2 tablespoon olive oil
  • 1-1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 pound ground beef
  • 1 (24 ounce) pasta sauce (I like Hunt's Traditional)
  • 1 (10-1/2 ounce) condensed cream of mushroom soup (Great for Cooking version recommended)
  • 1 soup can water
  • 8 ounces spaghetti noodles, broken in half
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried parsley, plus more for garnish
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 cup Italian-style shredded cheese blend

Instructions

  1. Heat cooking oil in a large, deep skillet. Add onion and bell pepper and cook until softened. 
  2. Add ground beef and cook until no longer pink; drain off excess fat.
  3. Add pasta sauce, cream soup, water, seasonings and pasta. Bring to a boil, reduce to simmer and cook, stirring several times to separate noodles, about 30 minutes or until noodles are tender and most of the liquid has been absorbed. 
  4. Turn off heat, stir, top with cheese, garnish with parsley, cover and let rest until cheese is melted.
Spaghetti, Ground Beef, Pasta, Main Dish, Skillet Meals
Dinner
American
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