One Skillet Spaghetti

 

This is a recipe is my interpretation of a recipe from Taste of Home. com  see original recipe @ One Skillet Spaghetti; offered by Joan Shew Chuk from St. Benedict, Saskatchewan

Joan says, "I call this medley my 'homemade Hamburger Helper”. Even the pasta cooks in the same pan."

4-6 Servings

Ingredients

3 tablespoons olive oil

1 pound lean ground beef

2 medium onions, chopped

1 green pepper chopped

1 teaspoon chili powder

1 teaspoon dried oregano

2 cloves garlic crushed and minced

1 package (7 ounces) brown rice spaghetti

1 can (28 ounces) diced tomatoes, undrained

1/2 tomato can of  water

1 cup mushrooms, sliced

Salt to taste

1 cup (4 ounces) shredded mozzarella cheese

1/3 (1 ounce) cup parmesan cheese, grated

Directions

In a large skillet with a lid (a dutch oven with lid would work well), heat the olive oil, cook beef, green peppers, onions, garlic and seasoning over medium heat until meat is no longer pink. Break Spaghetti in half and layer it over meat mixture. Sprinkle mushrooms over spaghetti then the can of tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Gently stir to disperse all the ingredients evenly, the pasta gives off some starch that will help tighten up the sauce when stirred. Sprinkle with cheese; cover and heat until melted. Uncover and let stand 10 minutes to avoid burns from the cheese and to tighten up sauce.