Cast Iron Skillet Spaghetti with Cream Cheese
Looking for the best spaghetti recipe? This one pan Cast Iron Skillet Spaghetti with Cream Cheese is easy, creamy, and so delicious with seasoned ground beef, tomato pasta sauce, spaghetti noodles, and Mozzarella cheese.
Pair it with some of my homemade garlic cheese biscuits and a salad for an incredible dinner with your family!
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MORE PASTA RECIPES YOU'LL LOVE:
Pepperoni Lasagna Roll-Ups:
Easy Cheesy Taco Pasta:
SERVE WITH:
Garlic Cheese Biscuits:
Cast Iron Skillet Spaghetti Ingredients:
▪️ 1 pound ground beef (I recommend 80/20 or leaner)
▪️ 2 tsp onion powder
▪️ 2 tsp garlic powder
▪️ 1 1/2 tsp Italian seasoning
▪️ 1 ½ teaspoons salt
▪️ ½ teaspoon pepper
▪️ 12 ounces spaghetti pasta, (I like to buy the half-cut kind, or you can break regular spaghetti noodles in half)
▪️ 1- 28 ounce can crushed tomatoes
▪️ 1- 15 ounce can tomato sauce
▪️ 3 cups water
▪️ 4 ounces cream cheese, softened and cubed
▪️ 1 cup freshly shredded mozzarella cheese
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Quick & Easy One-Pot Taco Spaghetti
Here is what you'll need!
One-Pot Taco Spaghetti
Servings: 4-6
INGREDIENTS
1 tablespoon olive oil
1 pound ground beef
½ cup yellow onion, diced
4½ tablespoons taco seasoning, or 1.25-ounce package
1 tablespoon tomato paste
1 10-ounce can diced tomatoes
8 ounces spaghetti
3 cups of water
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
PREPARATION
1. Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
2. Stir in tomato paste and diced tomatoes, then stir. Add spaghetti and 3 cups water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
3. Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
4. Serve immediately. Garnish with additional tomato and cilantro, if desired.
5. Enjoy!
Adapted from Damn Delicious:
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MUSIC
Playa Alegre
Licensed via Warner Chappell Production Music Inc.
Created by
The Laziest Way to Cook Spaghetti: One Pot Wonder!
How to make the best one pot spaghetti recipe with ground beef. There are many ways to make spaghetti nowadays. The easiest way is the one pot way. I love this method because all you have to do is dump all the ingredients into one pot and 30 minutes later a plate of tasty delicious spaghetti is in front of you. This is another must try recipe. Enjoy!
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Measurement Used:
1lb Ground Beef ( know I mistakenly said chicken broth in the measurements but it's beef broth)
8oz Spaghetti
3 cups Beef Broth
3 cups Marinara Sauce
1 teaspoon Salt
1 teaspoon Black pepper
1/2 teaspoon Crushed Red Pepper Flakes
4 Crushed Garlic Cloves
1 tablespoon Tomato Paste
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 teaspoon Thyme
1/4 teaspoon Balsamic Vinegar
2 tablespoons Fresh Parsley
1/2 teaspoon Sugar
1/2 Fresh Grated Parmesan
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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One-Pan Spaghetti with a Smoky Tomato Sauce | Easy & Delicious Recipe
EPISODE 590 - How to Make a One-Pan Spaghetti with a Smoky Tomato Sauce | Easy & Delicious Recipe
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ONE POT SPAGHETTI ready in 20 minutes - NO FANCY INGRIDIENTS REQUIRED - Gol Roti
ONE POT SPAGHETTI ready in 20 minutes - NO FANCY INGRIDIENTS REQUIRED - Gol Roti
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INGRIDIENTS:
Tomato 1
Onion 1
Garlic clove 1
Tomato paste 1/4 cup
Salt to taste
Red chili powder 1/2 tsp
Chili flakes 1 tsp
cumin 1 tsp
Chaat masala 1 tsp
Spaghetti
Oil 3 tbsp
Hot sauce 2 tbsp
Water as required
Cheese and Black pepper (optional)
Spaghetti and Meatballs all made in ONE pan and done in 30 minutes!
The meatballs are juicy with a light crust, and the spaghetti absorbs so much flavour whilst it cooks in the tomato ragu. This is a winning dinner with minimal washing up!
Free printable recipe is available on our site:
Ingredients:
Meatballs
500 g (1.1lb) minced beef I prefer to use a higher fat mince (12-20%) for more flavour
1/2 a large onion peeled and finely chopped
1 egg
3 tbsp grated parmesan
3 tbsp panko breadcrumbs
1/4 tsp salt
1/4 tsp black pepper
1 tbsp oil
1 tbsp unsalted butter
Sauce
1/2 a large onion peeled and finely chopped
2 celery sticks chopped
2 garlic cloves peeled and minced
1/4 tsp salt
1/4 tsp black pepper
400 g (14 oz) tin of finely chopped tomatoes
2 tbsp tomato puree (paste for USA)
1 tsp dried thyme
1 tsp light brown sugar
1 beef stock cube crumbled
600 ml (2 ½ cups) just-boiled water
200 g (7oz) dried spaghetti
To Serve:
shaved or grated parmesan
1 tbsp chopped fresh parsley
Instructions
1. Place the minced beef, chopped onion, egg, parmesan, breadcrumbs, salt and pepper into a large bowl.
2. Mix together using your hands, then form the mixture into 16-20 meatballs.
3. Heat the oil and butter in a large frying pan (skillet) and add in the meatballs. Cook for 5-6 minutes on a medium-to-high heat, turning two or three times, until the meatballs are browned all over. They don't need to be fully cooked at this point, as they'll cook further in the sauce.
4. Now we start adding the sauce ingredients to the pan. Move the meatballs to one side of the pan (or just make a bit of a space). Add the onion, celery, garlic, salt and pepper.
5. Cook for 3-4 minutes, stirring the vegetables a few times, until the onions start to soften.
6. Add in the tin of tomatoes, tomato puree, thyme, brown sugar, crumbled stock cube and the just-boiled water. Stir everything together and bring the sauce to the boil.
7. Make a bit of space in the pan and add in the pasta (break in half if it’s too big to fit in your pan). Ensure the pasta is fully submerged in the sauce.
8. Turn the heat down to low, place a lid on and cook for 10-12 minutes, stirring a couple of times, until the pasta is cooked. You will need to separate the pasta with a set of tongs to stop it sticking together when you come to stir it. Add in another splash of boiling water during cooking if required.
9. When the pasta is cooked, turn off the heat and divide the spaghetti between 4 bowls, using a set of tongs. Spoon the meatballs and sauce on top.
10 .Finish with a little shaved parmesan and chopped parsley and serve.
Notes
Can I make it ahead?
Yes, you can make ahead, but note: the pasta will absorb more of the liquid as it cools.If you did want to make ahead:
Cook the dish, then cool quickly. Place in a covered container and refrigerate for up to two days.
Take out of the refrigerator about an hour before reheating to take the chill off the meatballs.
Reheat in a pan with a lid over a low-to-medium heat for 10-15 minutes, stirring a few times during reheating, until piping hot throughout. You will probably need to add a splash of boiling water to loosen the sauce a little.
Can I freeze it?
Yes, leftovers can be cooled, placed in a covered container and frozen.Defrost overnight at room temperature, then reheat as per the instructions above.
Want to change it up?
If you make this recipe a lot and want to change it up every now and then, try:
Adding a teaspoon of chilli flakes or a tablespoon or sriracha to the sauce for a spicy version.
Add 4 tablespoons of double (heavy) cream to the sauce, once the pasta is cooked, for a creamy tomato version.
Top the finished dish with halved cherry tomatoes, a drizzle of pesto and some basil leaves for a fresh Summer version.
Sprinkle 1 tablespoon of Cajun spice on the meatballs when frying, then add in chopped chorizo with the onions and celery for a Tex-Mex twist.
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