Skillet Baked Spaghetti with Meat Sauce
Craving the ultimate comfort food? This Skillet Baked Spaghetti with Meat Sauce is a one-pan wonder that combines tender spaghetti, hearty ground beef, and a rich, flavorful tomato sauce, all topped with melty mozzarella and parmesan cheese. Baked to perfection in an oven-safe skillet, this dish features a medley of fragrant seasonings like garlic, oregano, and basil, with a hint of red pepper flakes for subtle heat. The best part? The pasta cooks right in the sauce, absorbing every savory note for unmatched depth of flavor. Ready in under an hour, this recipe is perfect for busy weeknights or casual family dinners. Serve it straight from the skillet, garnished with fresh parsley, alongside crusty garlic bread or a crisp green salad for a crowd-pleasing, restaurant-quality meal that's irresistibly easy to make.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups chicken broth
- 2 cups, shredded mozzarella cheese
- 0.5 cups, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Break the spaghetti in half to make it easier to fit into the skillet and set aside.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and sauté for an additional 1 minute, until fragrant.
Add the ground beef to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes, or until browned and fully cooked through. Drain off any excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well to combine.
Pour in the chicken broth and bring the sauce to a simmer. Once simmering, add the spaghetti directly into the skillet, ensuring the noodles are submerged in the sauce as much as possible.
Lower the heat to medium-low and let the spaghetti cook for 10-12 minutes, stirring occasionally to prevent sticking. Add a splash of broth or water if the sauce becomes too thick before the pasta is cooked.
Once the spaghetti is al dente, turn off the heat. Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top.
Carefully transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly with slightly golden edges.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Serve warm with a side of garlic bread or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 320 mg | 25% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
