From the Pantry Butler kitchen

One Pan Spaghetti

10 servings

One Pan Spaghetti

Perfect for a busy weeknight, this one pan spaghetti dish has grains, vegetables, meat, and dairy. Enjoy it with a side of fruit. USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 1 pound 90% lean ground beef
  • 1 medium onion, chopped
  • 3 1/2 cups water
  • 1 can (15 ounces) low-sodium tomato sauce
  • 1/2 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon black pepper
  • 16 ounces spaghetti noodles, broken
  • 1 cup Parmesan cheese, shredded

Method

  1. Wash hands with soap and water.
  2. Brown meat and onions in a large skillet over medium-high heat (300 degrees F in an electric skillet).
  3. Drain fat.
  4. Stir in water, tomato sauce, sugar, and spices; bring to a boil.
  5. Add spaghetti, cover pan, and simmer 10 to 15 minutes, stirring often to prevent sticking.
  6. When spaghetti is tender, top with grated cheese.
  7. Refrigerate leftovers with in 2 hours.

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