Creamy Skillet Spaghetti

Creamy Skillet Spaghetti

This one-pot dish is a no brainer for the family. It’s so easy you don’t need to even boil the spaghetti noodles separately. Once it’s done, take it out of the oven and serve it right from the pan. It doesn’t get much easier than that. We usually serve it with garlic or cornbread. 
Servings

6-8

Prep time

45 min

Ingredients
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ pound ground beef
  • ½ pound ground Italian sausage
  • 3 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 tablespoon dried oregano
  • 3 cups water
  • 16 ounces thin spaghetti
  • ½ cup parmesan cheese, grated
  • ½ cup heavy cream
  • 8 ounces mozzarella cheese, rough cut
Preparation
In a large cast iron skillet or oven-safe pan (make sure it has a lid that fits it) add the butter and olive oil. Once the butter melts into the oil, add the onions, salt and pepper. Cook for about 3 minutes. 

Add the beef, sausage and garlic. Break the meat up and cook until it is cooked through. 

Pour in the crushed tomatoes and sugar, parsley, basil and oregano. Stir to combine with the meat, then pour in the water and mix. Break the spaghetti in half and add it to the pan, pushing it under the sauce so it cooks evenly. Cover and bring to a slight boil, removing the lid every few minutes to stir the spaghetti around to make sure it doesn't stick together. 

Once the spaghetti is cooked, add the parmesan and heavy cream and give it a good mix. Top the dish with shredded mozzarella and broil in the oven until the cheese is melted and starts to brown. 

Serve from the skillet.

Source: Adapted from Real Mom Kitchen © 2007-2019 Real Mom Kitchen | Laura Powell
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