Mozzarella Skillet Spaghetti
Our dietitians' favouriteThis is the Mozzarella Skillet Spaghetti recipe.
- Prep: 15 min
- Cooking: 40 min
Ingredients
- 1 lb (450 g) lean ground beef
- 1 garlic clove minced
- 2 cups (500 mL) sliced mushrooms
- 1 cup (250 mL) chopped onion
- 1 cup (250 mL) chopped green bell pepper
- 1 can (28 oz/796 mL) tomatoes undrained
- 1 cup (250 mL) water
- 12 oz (375 g) broken spaghetti
- 1 1/2 tsp (7 mL) Italian seasoning
- 1 tbsp (15 mL) balsamic vinegar or red wine vinegar
- 1 pinch of salt
- 2 cups (500 mL) shredded Canadian Mozzarella cheese
- 1/4 cup (60 mL) grated Canadian Parmesan cheese
- Chopped fresh basil (optional)
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Preparation
In a large skillet sauté beef over medium-high heat, breaking it up with a spoon; drain off any fat. Add garlic, mushrooms, onion, green bell pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened.
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. Stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).
Tips
Colby Macaroni Skillet: Substitute 12 oz (375 g) uncooked elbow macaroni for broken spaghetti. Omit Italian seasoning; substitute 1 1/4 tsp (7 mL) Worcestershire sauce. Substitute 2 cups (500 mL) Canadian Colby cheese for Canadian Mozzarella.
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Nutritional information
Per serving| Energy: | 554 Calories |
| Protein: | 35 g |
| Carbohydrate: | 59 g |
| Fat: | 19 g |
| Fibre: | 4.1 g |
| Sodium: | 565 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 239 mg |
| Vitamin B12: | 135 % |
| Selenium: | 125 % |
| Folate: | 79 % |
| Zinc: | 70 % |
