Million Dollar Spaghetti Skillet (No-Bake Hack)
This Million Dollar Spaghetti Skillet is a no-bake, one-pan wonder with rich cheeses and tender spaghetti cooked right in the sauce. Perfect for quick, comforting weeknight dinners!
Servings: 4 servings
Ingredients
- 12 oz spaghetti regular or whole wheat
- 1 lb ground beef lean options
- 1 medium onion diced
- 2 cloves garlic minced
- 24 oz marinara sauce choose a good quality brand
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
- 2 cups water added with marinara sauce
Instructions
- Heat 2 tablespoons of olive oil in your large deep skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 7-8 minutes. Season with salt, pepper, and Italian seasoning.
- Pour in the entire jar of marinara sauce and 2 cups of water. Stir to combine.
- Break the spaghetti in half and add it directly into the skillet, gently pressing it down so it’s submerged in the liquid.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and cook for 15-18 minutes, stirring halfway through to prevent sticking.
- Remove the lid and dollop the ricotta cheese evenly over the spaghetti. Sprinkle the shredded mozzarella and grated Parmesan on top.
- Cover again and let the cheeses melt for 3-5 minutes on low heat.
- Turn off the heat and let the skillet sit covered for a couple more minutes. Garnish with fresh basil leaves and serve straight from the skillet.
Equipment
- Large deep skillet with lid
- Wooden Spoon or Spatula
- Knife and cutting board
- Measuring cups and spoons
Notes
- Stir the pasta gently halfway through cooking to prevent sticking and clumping.
- Ensure the spaghetti is fully submerged in liquid for even cooking and tender noodles.
- Leftovers keep well refrigerated up to 3 days or frozen for up to 2 months; reheat gently with added sauce or water.