Fancy, huh? …Well, I think so anyway. Spaghetti Amoré is a recipe that was passed down to me when I married my husband 27 years ago and it has been a staple in the Wallace household ever since. I make it at least once or twice a month and for potlucks, get together’s, etc. It’s truly a great recipe, BUT…..sometimes I like to change it up a bit! Who likes the same ‘ole same ‘ole?!?!
Last night, I chose to try and make a skillet version and ummm, ummm, ummmm! Me likey! Ingredients are mostly the same…the process is just a bit different! Still yummy..that’s the important part!
Here’s how I did it…
Typically, you would prepare your meat/soup mixture in a skillet while boiling your pasta. Once everything was ready, you would layer the noodles, then the meat/soup mixture and then the yummy cheese in a casserole dish and bake in a 350° oven for 30 to 45 minutes…..BUT…..since I wanted to change it up a bit, I just added the cooked noodles and the yummy cheese to my meat and soup mixture in my skillet and baked it off like that. Just a little bit of tweaking of the amounts of water that I would ordinarily use and the amount of baking time….and I was set!
- 1 lb hamburger meat
- 1 small onion diced
- 1 medium green bell pepper diced
- 1 clove of garlic minced
- 1 lb of thin spaghetti
- 1 can of cream of mushroom soup
- 1 can of tomato soup
- 1/2 cup of sharp cheddar cheese
- sprinkling of Italian parsley
- In a pasta pot, bring water to a boil and add a good amount of salt so that the pasta has great flavor. I add 1 pound of thin spaghetti in pieces that I’ve broken into thirds. Cook according to the package directions. (I usually cut 1 to 2 minutes off of the time because they also get additional time in the oven and I do not like mushy noodles….I like al dente.)
- Meanwhile, brown 1 pound of ground meat, 1 small onion diced, 1 medium green bell pepper diced, 1 garlic clove minced, 2 tablespoons of chopped Italian parsley, salt and pepper to taste in a skillet until the beef is browned and the vegetables are soft and tender.
- Mix in one can of cream of mushroom soup and one can of tomato soup with one can of water to the beef and vegetable mixture. Stirring until combined and heated through.
- Add your cooked noodles to the mixture and toss to combine.
- Lastly, sprinkle some yummy sharp cheddar cheese on top and bake in a 350° oven just until the cheese is bubbly and melty. Is that a word?!?!….don’t know, but it’s the adjective that I think describes it best.
YUM, YUM!!!! Easy and yummy all at the same time!!! Enjoy