Cheesy Skillet Spaghetti

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Cheesy Skillet Spaghetti is a one-pan meal with prep and easy clean up happening in the same skillet. It’s cheesy, full of flavor, and oh…so good. This dish also freezes well and reheats in a jiffy!

cheesy spaghetti in a cast iron skillet on a woven placemat
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What’s Special About This Recipe

I always laughed when my Kindergarten students said “Pasghetti” as they placed their orders in the cafeteria. Now, I find myself doing the same thing.

There’s nothing funny about this skillet meal. It’s all business. I started making it one night when my hubby told me he liked my spaghetti better the next day. What? The next day? “Yes, honey…the next day when you put the leftovers in the oven and bake it with cheese.”

Oh. Okay. I aim to please.

That’s when I decided not to wait until the next day to add cheese…and to throw it all together in my cast iron skillet (ad) the first time around. Eureka!

One Skillet Meal

Cheesy Skillet Spaghetti is a one pan meal, and that’s the best kind when you’re in charge of clean-up….which is another reason why my hubby likes this recipe so much.

You’ll love how easy it is to make, and the smiles you’ll get when your family tastes it for the first time. It also keeps well if you have any leftovers!

Ingredients

  • spaghetti – any type will do
  • ground turkey (or beef) – turkey is a little leaner
  • Italian seasoning – gives this dish its flavor
  • spaghetti sauce – use your favorite brand in a jar
  • sharp cheddar cheese – mix it with the spaghetti
  • mozzarella cheese – sprinkle it on top
  • dried parsley – adds a little color and flavor
spaghetti in a cast iron skillet

Instructions

  • I like to use ground turkey to lighten things up, so start by browning the turkey in the skillet (ad) with a few seasonings. Next, add spaghetti sauce straight out of the jar. Then, break up the pasta and boil it for a few minutes until it’s al dente. It gets thrown in the skillet with everything else.
  • The fun part starts when sharp cheddar cheese gets stirred into the mix. Cheese has a way of taking everything to the next level. Of course, I can’t stop there. Add a sprinkle of mozzarella (just because). Top it with some dried parsley, and dinner is ready!

Here’s a flashback…Momma used to put celery in her spaghetti. Oh, yes she did! She also used tomato soup for the sauce because my Dad liked it that way. I couldn’t wait until I was on my own so I could make it like my friend’s mom did…with certified Italian sauce out of a jar. Sorry, Momma.

Is It Freezer Friendly?

Yes! This dish can be frozen for up to 3 months in an air-tight container. When ready to serve, thaw in the microwave and reheat in the oven at 350 degrees until bubbly. Throw on some extra cheese if you like!

Here are a few of my other favorite pasta meals…

Recipe Card

cheesy spaghetti in a black cast iron skillet with a wooden spoon.

Cheesy Skillet Spaghetti

Cheesy Skillet Spaghetti is a one-pan deal with prep and easy clean up happening in the same skillet. It's also cheesy, savory, and oh, so good!
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 500kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 8 oz. broken spaghetti pasta cooked & drained
  • 1 lb. ground turkey or beef
  • 1 tsp. Italian seasoning
  • 1 jar 24 oz spaghetti sauce (your favorite)
  • 1 cup sharp cheddar cheese shredded
  • ½ cup mozzarella cheese shredded
  • 1 tsp. dried parsley

Instructions

  • Boil the pasta until al dente, drain and set aside.
  • Brown meat in a 12" cast iron skillet. (ad)
  • Add Italian seasoning and stir until completely browned.
  • Drain grease from meat if desired, and return meat to skillet.
  • Add a jar of spaghetti sauce and mix well.
  • Cook for 15 minutes over medium heat, stirring often to avoid scorching.
  • Reduce heat to medium low.  
  • Add drained pasta and cheddar cheese.
  • Mix well and cook for 2 to 5 minutes until cheddar cheese is melted.
  • Sprinkle mozzarella cheese over top.
  • Sprinkle parsley over entire dish.
  • Serve warm with crusty garlic bread and a salad.

Notes

  • This recipe is freezer friendly! It can be frozen up to 3 months and enjoyed later.
  • To reheat, thaw in the microwave, then place in an oven safe dish. Top with more cheese, and heat at 350 degrees for 30 minutes until bubbly. 
  • Cheesy Skillet Spaghetti goes great with Rainbow Salad

Nutrition

Calories: 500kcal | Carbohydrates: 44g | Protein: 45g | Fat: 16g | Saturated Fat: 9g | Sodium: 332mg | Potassium: 549mg | Fiber: 3g | Sugar: 2g | Vitamin C: 2mg | Calcium: 323mg | Iron: 3mg

Nutrition info is an auto generated estimate.

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Cheesy Skillet Spaghetti was featured on Meal Plan Monday!

16 Comments

    1. Hi Glenn. Thanks for pointing that out! I missed a step! I adjusted the recipe. It’s step 8 now. 🙂 Enjoy!

  1. Sounds great! I’m going to try it this week for sure! One question – when do you add the cooked spaghetti noodles back to the dish? Do you usually add when you put the sauce in with the hamburger or when you add the cheeses? Thanks!

    1. Hi Becky! So glad you are going to try this recipe ’cause your family will love it. The noodles go in after the sauce is added. I forgot to add this step, so I fixed the recipe. Thank so much for letting me know! 🙂

    1. Hi Sam, I made a mistake and forgot to mention that step. It goes in after the sauce is added. I fixed the recipe, so it’s correct now. Thanks for pointing that out! 🙂

    1. Good question, Beckie. My cast iron skillet is 12″ wide by 2″ deep. But, most large skillets work for this dish.

  2. Hi! I’m new to your site. Your recipe looks delish. It is similar to mine. We don’t like ordering spaghetti out. The way I do my pasghetti ( my sons called it that too) is to
    1) Brown ground beef
    2) Drain
    3) Add a can of pasta sauce, a can of tomato sauce, garlic powder, Italian seasoning and red
    pepper flakes
    4) Cook until thicker
    5) Add drained pasta
    6) Stir and cook for a few minutes
    7) Add mozzarella cheese. I will have to try it with cheddar like yours.

    1. Hi Loli! So glad you found Quiche My Grits! I love your recipe. It sounds awesome…especially the addition of red pepper flakes. yay for Pasghetti! 🙂

  3. Looks yummy! My version of pasghetti with ready made sauce uses ground elk (lower saturated fat), Silver Palate Low Sodium Marinara Sauce, liquid smoke, and if baked, low-fat cheddar on Paul’s side of the dish! LOL #nomoreheartattacks #onestentisonetoomany

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