February 17, 2007 Mozzarella Spaghetti Skillet

Easy Tastebud Delights

2.17 Edition (February 17, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! I hope you are having a wonderful weekend so far. Here is a recipe that is made in one pan and takes less than half an hour to make. Because the spaghetti is uncooked when added, there is no need to wait for boiling water. If you have precooked hamburger in the freezer, it can also be used by defrosting in the microwave or adding to the covered pan with a bit of water . If you don't have grated mozzarella in the fridge, it can be grated in a food processor. I usually grate the whole large brick all at once and store in a zippy bag for handy use. If you don't have fresh mushrooms on hand, use a well drained can of stems and pieces.

We always have a thawed package of well drained frozen chopped spinach in our fridge and would love to try one half to one cup in this recipe, (we smuggle spinach into as much food as we can. I love it and it is so healthy for the guys!)

Mozzarella Spaghetti Skillet

1 lb. of lean ground beef
2 cups of sliced mushrooms
1 large onion, chopped
1 large green pepper, chopped
1 can (28 oz/796 ml) of un-drained diced tomatoes
1 cup of water
1 cup of broken spaghetti
1-1/2 tsps. of Italian seasoning
1 tsp. of salt and
2 cups of shredded mozzarella cheese

Combine the beef, mushrooms, onion, pepper in a large frying pan and sauté over medium heat until the meat is brown and the vegetables are tender.

Drain off any fat and add the tomatoes, water, spaghetti, seasoning and salt.

Bring to a boil then reduce the heat, cover and simmer for 10-15 minutes or until the spaghetti is tender, stirring occasionally.

Add the cheese and stir until it's melted.

Serves 5 to 6.

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