More Great Recipes: Dairy | Dinner | Main Dish | Pasta

Mom's Mozza Spaghetti Skillet

User Avatar
Member since 2016

Serves 3 - 4 | Prep Time 20 | Cook Time 40


2 cloves Garlic, minced
1 C Green Pepper, diced
1 C Yellow Onion, diced
220g pkg. White Button Mushrooms, excess stems removed and quartered
10 Grape Tomatoes, halved
796 ml can Diced Tomatoes
½ C low sodium Vegetable stock
½ C cold Water
340g pkg. YVES Italian Ground
½ Tsp. Dried Parsley
½ Tsp. Dried Basil
¼ Tsp. Dried Oregano
200g Spaghetti, broken in half
¼ C Fresh Parsley, chopped
2 Fresh Basil Leaves, rolled and sliced
2 C shredded Mozzarella
Sea Salt / Black Pepper

Heat a large frying pan to temperature on just below medium. Pour in the olive oil and allow a few seconds to heat. Drop in the garlic and stir often for 2 minutes.

Add the green peppers, onions, mushrooms, and a generous pinch of sea salt and black pepper. Fry 5 – 7 min until veg are tender. Stir in the tomatoes and veggie ground. Stir often and fry another 2 minutes.

Add the canned tomatoes, stock, water, and dried herbs. Bring to a boil on medium and add the spaghetti. Cover and cook 20 – 25 Min until pasta is cooked.

Stir in the chopped fresh parsley and basil. Remove from heat and stir the mozzarella cheese into the pan in 2 batches. Cover and cool 3 -5 Min before serving.

Serve with a fresh parsley and basil garnish.

Pairs Well With


In memory of my beautiful mother, this is a vegetarian take on a dish she made us growing up.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter