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Skillet Spaghetti Pie

 

Nothing says family friendly like spaghetti.  Adding a twist to your normal prep methods,  this delish dish is made in a large skillet, then baked to ooey, gooey, spaghetti pie perfection.  If your skillet is oven safe, there is no need to transfer to a baking pan! Just stick it right into the oven. Serve with your favorite vegetable or side salad to round out the meal, and your entire family will be begging for more.

 Skillet Spaghetti Pie

Author/Source:

lisa@ onceamonthmeals.com

Ingredients:

  • 2.25 cups ground beef, browned
  • 0.5 cups onion, chopped
  • 2 teaspoons garlic, minced
  • 1.5 teaspoons Italian seasoning
  • 0.25 teaspoons crushed red pepper flakes
  • 28 ounces tomato sauce
  • 2 cups water
  • 1 teaspoon salt
  • 12 ounces spaghetti noodles, broken in half
  • 0.25 cups whipping cream
  • 0.33 cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese

Directions:

In a large skillet over medium high heat, cook ground beef, onion, and garlic for 2-3 minutes, until onion begin to soften.  Add in Italian seasoning, red pepper flakes, tomato sauce, water, salt, and spaghetti noodles.  Stir well.  Make sure spaghetti noodles are submerged under the water.  Cover and cook 8 minutes.  Stir well, then reduce heat to medium low and simmer for 6 more minutes, until noodles are just al dente.  Add in cream and Parmesan and mozzarella.  Place in 9×13 baking dish or foil pan.  Bake 350F for 15-20 minutes, until cheese begins to brown.  

Freezing Directions:

In a large skillet over medium high heat, cook ground beef, onion, and garlic for 2-3 minutes, until onion begin to soften.  Add in Italian seasoning, red pepper flakes, tomato sauce, water, salt, and spaghetti noodles.  Stir well.  Make sure spaghetti noodles are submerged under the water.  Cover and cook 8 minutes.  Stir well, then reduce heat to medium low and simmer for 6 more minutes, until noodles are just al dente.  Add in cream and parmesan.  Divide mixture into indicated number of baking pans and then top with mozzarella cheese.  Cover baking pans tightly with foil, label and freeze.  TO SERVE:  Thaw.  Bake 350F for 15-20 minutes or until cheese begins to brown.  

Servings: 8

 

**conversion chart image provided by Erik Spiekermann

16 Responses to “Skillet Spaghetti Pie”

  1. Annette says:

    I think the directions may be a little off … Do you cook the noodles with the meat? How much water do you add?

  2. Chelsea says:

    Am I missing the water? It’s in the directions but not ingredients

  3. Caitlin says:

    How much water should I use?

  4. Connie says:

    How much water is used in this recipe? thanks!

  5. Rebecca Anderson says:

    Your instructions mention water but your ingredient list does not. How much water should be used, please?

  6. Trish says:

    Hi there, how much water?? Thanks!

  7. Cathy says:

    I think the baking instructions under the Freezing Directions section should be modified. After the dish is thawed, 15 minutes will not heat it up sufficiently unless maybe you stored them in single serving portions.

    • lisa says:

      Thank you Cathy for letting us know. The directions have been updated to reflect a 15-20 minute bake time – which should suffice, as ovens to vary.

  8. Kate says:

    How long should I thaw it?

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