Mozzarella Skillet Spaghetti
Why I Love This Recipe
It yields 12 servings so everyone can take some home. Keep it covered in the fridge for up to 2 days or freeze serving size containers for up to 1 month. Thaw in refrigerator overnight and reheat in microwave or gently on stove top.
Serve with crusty whole wheat bread and a green salad.
Ingredients You'll Need
2 lbs extra lean or lean ground beef (1 kg)
3 cloves garlic, minced
4 cups sliced mushrooms (1 L)
2 cups chopped onion (500 mL)
2 cups chopped green pepper (500 mL)
1 tbsp dried Italian seasoning (15 mL)
1 1/2 tsp salt (7 mL)
2 cans (28 oz/796) diced tomatoes, including juice
2 cups water (500 mL)
3 cups broken spaghetti (750 mL)
2 tbsp balsamic or red wine vinegar (30 mL)
3 cups shredded Canadian Mozzarella cheese (500 mL)
1/2 cup grated Canadian Parmesan cheese (125 mL)
chopped fresh basil (optional)
1. In a large wide deep skillet or large pot brown beef over medium-high heat, breaking up beef with a spoon; drain off any fat. Add garlic, mushrooms, onion, green pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened.
2. Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Remove from heat, stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).
Colby Macaroni Skillet: Substitute 3 cups (750 mL) uncooked elbow macaroni for broken spaghetti. Omit dried Italian seasoning; substitute 1 tbsp (15 mL) Worcestershire sauce. Substitute 3 cups (500 mL) Canadian Colby cheese for Canadian Mozzarella cheese.