I love today’s recipe because it is truly comfort in one pot. It’s the type of dish that is perfect for welcoming home your college kids for the holidays – or your adult children who no longer live at home, but may return to nest for a few nights on either side of Thanksgiving.
The holidays are upon us, and with Thanksgiving so late this year, December is going to greet us with barely any downtown in between! I am so looking forward to having some quality time with our daughters, lots of dinners together and hopefully many games of Scrabble. We are heading south for just a few days and the time with them is so precious. I cannot wait!
Cheesy Skillet Baked Spaghetti comes from the cookbook, Lasgana: A Baked Pasta Cookbook by Anna Hezel and the Editors of Taste. This is the first recipe I’ve prepared from the book, but based on its success I will definitely be trying more in the future. Sweet Pea Lasagna with Mint Pesto or Creamy Tomato Baked Orecchiette with Sausage and Cheese might be next.
The recipe could not be easier, and to be honest I found it really fun to make. The only thing you actually need to have is a 14-inch oven proof skillet. Mine is not fancy – I think I got it at Home Goods, but it definitely does the trick.
First, brown some ground beef and then add onion, garlic, some fresh rosemary and red pepper flakes. Tomato paste is added and sauteed until darkened, and then a can of hand cut, whole tomatoes is added to the pan along with lots of water and some salt. This is the cooking liquid for your pasta, in this case spaghetti that you’ve broken in half (horrors!). Stir the spaghetti constantly and cook until the water is absorbed and the pasta is cooked through. Add Pecorino Romano cheese and stir and then top the pasta with mozzarella. Place the pan in the top shelf of a very hot oven and cook until the cheese is nice and brown. Dig in!
Yum. The rosemary adds just a hint of special to the pasta that I think you will really enjoy. Feel free to garnish the finished dish with some freshly torn basil or parsley if you choose. Add a salad and some garlic bread and you have a great, comforting meal.
So who is making this? I hope you enjoy. Happy Thanksgiving to you all and I hope you have a wonderful holiday!
Until next time…
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This recipe is from Lasagna: A Baked Pasta Cookbook by Anna Hezel and the Editors of Taste. It's delicious, fun to make and it serves a crowd. Enjoy!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 8 ounces lean ground beef
- 3 large garlic cloves, finely chopped
- 1 small yellow onion, finely chopped
- 1 teaspoon chopped fresh rosemary
- 1/4 to 1/2 teaspoon dried red pepper flakes
- 2 Tablespoons tomato paste
- 1, 28-ounce can whole peeled Italian tomatoes, chopped in the can with kitchen scissors (see note)
- 1 Tablespoon kosher salt
- 1 pound dried spaghetti, broken in half
- 1/4 cup plus 2 Tablespoons freshly grated Pecorino Romano cheese
- 8 ounces low-moisture mozzarella cheese (not fresh in water)
Instructions
- Preheat the oven to 425 with a rack in the upper third. Heat the oil in a 14-inch ovenproof skillet over medium-high heat until shimmering, about 2 minutes. Add the ground beef and cook, breaking up large pieces with a spoon, until browned, about 5 minutes. Add the garlic, onion, rosemary, and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste and cook, stirring until it darkens slightly, about 2 minutes.
- Stir in the canned tomatoes and their juices, 5 cups water and the salt. Cover and bring to a boil. Add the spaghetti and, using a wooden sppon, turn and stir the spaghetti in the liquid until it begins to soften, about 5 minutes.
- Reduce the heat to a simmer and continue to cook, stirring frequently, until the pasta is al dente, about 11 minutes. Stir up from the bottom and sides of the skillet to ensure the pasta cooks evenly and doesn't stick to the pan.
- Remove the skillet from the heat and stir in the Pecorino Romano cheese. You may find using tongs is easiest to do this. Sprinkle the mozzarella on top and transfer the skillet to the oven. Bake until bubbling and the cheese is melted and browned in spots, about 12 mintues.
- Let sit for 5 minutes before serving.
- Enjoy!
Tips from The Kitchen Scout
You can also dump the tomatoes and their juices into a large bowl if its easier. You want the pieces to be slightly bigger than bite size.
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