Skillet Spaghetti
Claudette Bailey

Skillet Spaghetti

Even the pickiest of kids like this cheesy spaghetti recipe – which is both delicious and quick.  We like it cooked in a cast-iron skillet.


6 ounces soy crumbles (1/2 lb. ground beef, turkey, or chicken can be used instead of soy crumbles. Heat until all meat is browned, no pink remains, juices are clear and there is no evidence of blood.)
1⁄2 medium onion, chopped
3⁄8 cups chopped green pepper
1 teaspoon olive oil
1 can diced tomatoes, undrained (15 ounces)
1 1⁄4 cup water
1⁄2 teaspoon chili powder
1⁄2 teaspoon oregano
1⁄2 teaspoon sugar
4 ounces spaghetti, crumbled
1⁄2 cup shredded mozzarella cheese


Conventional Preparation:

  1. Sauté soy crumbles, onion, and green pepper in 1 teaspoon olive oil.
  2. Add tomatoes with liquid, 1 1/4 cup water, chili powder, oregano, and sugar. Bring to a boil.
  3. Crumble spaghetti. Add to skillet.
  4. Cook covered until noodles are tender, about 9-10 minutes, stirring every few minutes.
  5. Sprinkle cheese on top. Cover and heat until cheese is melted (about 1-2 minutes).

Microwave Directions:

  1. Put onion, green pepper, and soy crumbles in a 2-quart, microwave-safe bowl.
  2. Add 1 teaspoon olive oil. Stir.
  3. Heat 2 minutes and stir.
  4. Heat 2 more minutes and stir again.
  5. Add tomatoes with liquid, water, chili powder, oregano, sugar, and spaghetti. Stir.
  6. Heat 2 minutes and stir.
  7. Continue heating and stirring every 2 minutes until noodles are cooked, about 10-12 minutes.
  8. Sprinkle cheese on top.
  9. Microwave 30-60 seconds, until cheese is melted.

MyPlate Exchanges:

  • 1/8 cup dairy
  • 1 oz. grains
  • 1 1/2 oz. protein
  • 1 1/8 cup vegetables
Woman and Daughter Cooking
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