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Skillet Baked Spaghetti

One Pot 30 minute meal The easiest way to do this, says ATK, is to place the spaghetti in a gallon-size ziploc bag so the spaghetti is laying inside the bottom of the bag. Roll the bag up into a tight

Prep
Cook
Serves 9people
Ingredients
1
lb lean ground beef or turkey
2
cloves garlic, finely minced or pressed
pinch of red pepper flakes
1/2
tsp dried oregano
1/2
tsp dried basil
1/4
tsp dried thyme
12
oz spaghetti, broken into 2-inch pieces (see note)
3
cans (15 oz) each) crushed tomatoes
3
cups water
1 1/2
tsp salt
1/2
tsp pepper
4
oz light cream cheese, softened and cubed
1/2
cup shredded mozzarella cheese
1/4
cup shredded Parmesan cheese
Directions
1.
In a large 12-inch nonstick skillet (see note above) that is oven-safe, cook the ground beef or turkey with the garlic and red pepper flakes over medium to medium-high heat, breaking the meat into small pieces, until the meat is cooked through, 5-6 minutes. Drain any excess grease, if needed.
2.
Stir in the oregano, basil, thyme, spaghetti, crushed tomatoes, water, salt and pepper. The skillet will be very full! You are going to want to curse my name. It's ok. I still love you. If you stir carefully, you'll be fine. Just kind of lift the pasta up and over to get everything well combined.
3.
Bring the mixture to a simmer over medium heat and cook, covered, stirring every once in a while to prevent sticking and break up the noodles, for 12-14 minutes, until the pasta is tender and most of the liquid has been absorbed. It's ok if it still looks quite liquidy as it will continue to thicken while it broils and rests. While the pasta cooks, preheat the broiler.
4.
Stir in the cubed cream cheese until it has melted and combined with the pasta. Sprinkle the mozzarella and Parmesan cheeses over the top and broil until golden and bubbly, 2-3 minutes.
5.
Remove the skillet from the oven and let it sit for 5 or so minutes before serving.

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