Spaghetti no Fish
Spaghetti no Fish
Ingredients
For the Spaghetti
- 2 1/2 pounds ground beef chuck, 80% lean, 20% fat
- 1 green bell pepper, diced
- 1 onion, diced
- 1 tablespoon minced garlic, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon season-all, or to taste
- 1/2 teaspoon paprika, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 jar Prego Chunky Tomato, Onion & Garlic spaghetti sauce, (24 ounce)
- 1 tablespoon granulated sugar
- 1 box spaghetti noodles, (16 ounce)
- 1 tablespoon salt, for pasta water, or as needed
For the Garlic Bread
- 8 frozen garlic bread slices
- 1 ounce non-stick cooking spray, as needed
- 1/2 cup mozzarella cheese, shredded, as needed
- 1/2 cup Colby Jack cheese, shredded, as needed
For the Side Salad
- 2 cups spring mix lettuce, as needed
- 2 cups iceberg lettuce, chopped, as needed
- 1/2 cup cucumber, diced, as needed
- 2 boiled eggs, chopped, as needed
- 1/2 cup croutons, as needed
- 1/2 cup shredded cheddar cheese, as needed
- 1/4 cup red onion, diced, as needed
- 1/2 cup strawberries, sliced, as needed
- 1/4 cup yellow bell pepper, diced, as needed
- 1/4 cup orange bell pepper, diced, as needed
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the spaghetti noodles and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the noodles and set aside.
⏱️ 12 min
- 2
While the pasta cooks, place the ground beef chuck in a large skillet over medium-high heat. Break up the beef with a wooden spoon. Add the diced green bell pepper and diced onion to the skillet. Cook, stirring occasionally, until the beef is browned and the vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 3
Drain any excess grease from the skillet. Add the minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Season-all, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper to the beef mixture. Stir well and cook for 1 minute until fragrant.
⏱️ 2 min
- 4
Pour in the jar of Prego Chunky Tomato, Onion & Garlic spaghetti sauce. Stir in the 1 tablespoon of granulated sugar. Add the reserved 1 cup of pasta water. Bring the sauce to a simmer, then reduce heat to low, cover, and let simmer for 10 minutes, allowing the flavors to meld.
⏱️ 15 min
- 5
While the sauce simmers, preheat your oven to the temperature specified on your frozen garlic bread package (usually around 400°F). Spray a baking pan with non-stick cooking spray. Arrange the frozen garlic bread slices on the pan. Top each slice generously with shredded mozzarella cheese and Colby Jack cheese.
⏱️ 5 min•🌡️ 400
- 6
Bake the garlic bread in the preheated oven for 8-12 minutes, or until golden brown and the cheese is melted and bubbly. Keep an eye on it to prevent burning.
⏱️ 10 min•🌡️ 400
- 7
In a large bowl, combine the spring mix lettuce and chopped iceberg lettuce. Add the diced cucumber, chopped boiled eggs, croutons, shredded cheddar cheese, diced red onions, sliced strawberries, diced yellow bell pepper, and diced orange bell pepper. Toss gently to combine.
⏱️ 5 min
- 8
Add the cooked and drained spaghetti noodles to the simmering sauce in the skillet. Stir thoroughly until the noodles are well coated with the sauce. Cover the skillet and let it sit on very low heat for 5 minutes to allow the noodles to absorb the sauce.
⏱️ 5 min
- 9
Serve the spaghetti immediately with the cheesy garlic bread and the loaded side salad.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti no Fish
For the Spaghetti
- 2 1/2 pounds ground beef chuck, 80% lean, 20% fat
- 1 green bell pepper, diced
- 1 onion, diced
- 1 tablespoon minced garlic, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon season-all, or to taste
- 1/2 teaspoon paprika, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 jar Prego Chunky Tomato, Onion & Garlic spaghetti sauce, (24 ounce)
- 1 tablespoon granulated sugar
- 1 box spaghetti noodles, (16 ounce)
- 1 tablespoon salt, for pasta water, or as needed
For the Garlic Bread
- 8 frozen garlic bread slices
- 1 ounce non-stick cooking spray, as needed
- 1/2 cup mozzarella cheese, shredded, as needed
- 1/2 cup Colby Jack cheese, shredded, as needed
For the Side Salad
- 2 cups spring mix lettuce, as needed
- 2 cups iceberg lettuce, chopped, as needed
- 1/2 cup cucumber, diced, as needed
- 2 boiled eggs, chopped, as needed
- 1/2 cup croutons, as needed
- 1/2 cup shredded cheddar cheese, as needed
- 1/4 cup red onion, diced, as needed
- 1/2 cup strawberries, sliced, as needed
- 1/4 cup yellow bell pepper, diced, as needed
- 1/4 cup orange bell pepper, diced, as needed
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the spaghetti noodles and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the noodles and set aside.
⏱️ 12 min - 2
While the pasta cooks, place the ground beef chuck in a large skillet over medium-high heat. Break up the beef with a wooden spoon. Add the diced green bell pepper and diced onion to the skillet. Cook, stirring occasionally, until the beef is browned and the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 3
Drain any excess grease from the skillet. Add the minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Season-all, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper to the beef mixture. Stir well and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the jar of Prego Chunky Tomato, Onion & Garlic spaghetti sauce. Stir in the 1 tablespoon of granulated sugar. Add the reserved 1 cup of pasta water. Bring the sauce to a simmer, then reduce heat to low, cover, and let simmer for 10 minutes, allowing the flavors to meld.
⏱️ 15 min - 5
While the sauce simmers, preheat your oven to the temperature specified on your frozen garlic bread package (usually around 400°F). Spray a baking pan with non-stick cooking spray. Arrange the frozen garlic bread slices on the pan. Top each slice generously with shredded mozzarella cheese and Colby Jack cheese.
⏱️ 5 min•🌡️ 400 - 6
Bake the garlic bread in the preheated oven for 8-12 minutes, or until golden brown and the cheese is melted and bubbly. Keep an eye on it to prevent burning.
⏱️ 10 min•🌡️ 400 - 7
In a large bowl, combine the spring mix lettuce and chopped iceberg lettuce. Add the diced cucumber, chopped boiled eggs, croutons, shredded cheddar cheese, diced red onions, sliced strawberries, diced yellow bell pepper, and diced orange bell pepper. Toss gently to combine.
⏱️ 5 min - 8
Add the cooked and drained spaghetti noodles to the simmering sauce in the skillet. Stir thoroughly until the noodles are well coated with the sauce. Cover the skillet and let it sit on very low heat for 5 minutes to allow the noodles to absorb the sauce.
⏱️ 5 min - 9
Serve the spaghetti immediately with the cheesy garlic bread and the loaded side salad.
⏱️ 1 min