Skillet Pasta

It’s 6.00pm on a Tuesday night and you’ve just walked in the door from after school activities/a busy day at work. The dog/cat needs feeding, the washing needs to be brought in off the line and you need dinner for four right now. If any of this sounds vaguely familiar, this recipe is for you!

Skillet Spaghetti

There are many versions of this around, but this one is our favourite. It can be made in one pot, which to us is a huge plus. Leigh’s actually kind of obsessed with one pot dinners, probably because she’d rather be baking than cooking dinner! She’s tried many one pot recipes – some fantastic and others not so great. This is the first in a series on one pot dinners we plan on posting, because we believe that weekday dinners need to be nutritious and tasty, but also quick and easy.

Skillet Spaghetti

Some other great things about this recipe is that kids will eat it and not complain (well, at least our kids don’t!) and it’s really tasty. And most of the ingredients are items you’d normally have in your pantry or fridge, so no planning ahead is required. If you are a smaller family, leftovers reheat well the next day. So try it, we’re pretty sure you’ll like it!

Skillet Pasta

Ingredients

500 grams premium mince

Skillet Spaghetti

1 1/2 teaspoons garlic salt

1 teaspoon dried or fresh oregano

1 teaspoon dried or fresh basil

1/2 teaspoon dried or fresh thyme

250-300 grams dry spaghetti, strands broken into thirds (or other pasta, such as penne or macaroni elbows)

1 x 420 gram tin diced tomatoes

1 x 420 can condensed tomato soup

2 cups water

1 1/2 teaspoons salt

1/2 teaspoon pepper

110 grams light cream cheese, softened and cubed

1/2 cup grated mozzarella cheese (or any cheese you have on hand)

1/4 cup grated parmesan cheese

In a large oven proof skillet (approximately 30 cms) cook the mince and garlic salt over medium heat, stirring to break up any lumps, until the meat is cooked. Stir in the oregano, basil, thyme, spaghetti, tomatoes, condensed soup, water, salt and pepper.

Bring the mixture to a simmer over medium heat and cook, covered, for 15 minutes, until the pasta is cooked. You will need to stir the mixture two or three times during the cooking time so it won’t stick to the bottom of the skillet – just be careful as the skillet will be very full!

While this is cooking, heat your oven to 200 degrees. Once the pasta is tender, stir in the cream cheese until it has melted through the mixture. Sprinkle both cheeses over the top and pop in the oven until the cheese is nicely melted and lightly brown, about 7-8 minutes.

Enjoy!

                                                                                                        Adapted from Mel’s Kitchen Cafe

Published by

I Bake, You Cook

We are Abby and Leigh, two friends in the kitchen. After years of feeding family and friends, the odd school fundraiser and numerous requests for recipes, we decided it was time to share some of our favourites.

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