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Creamy Skillet Spaghetti


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1/2 onion, diced
  • 1/2 lb. ground beef
  • 1/2 lb. ground italian sausage
  • 3 cloves minced garlic
  • 2 (14.5 oz) cans crushed tomatoes
  • 1/4 tsp sugar
  • 1 Tbsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 2 cups water
  • 8 oz. uncooked thin spaghetti noodles, broken in half
  • 1/2 cup heavy cream
  • 1/2 cup Sargento┬« Blends┬« Shredded Parmesan Cheese
  • 2 cups Sargento┬« fine cut shredded mozzarella cheese


  1. In an oven safe skillet with a lid, (if you don’t have an oven safe skillet you can broil it in a 9 x 13 inch dish after cooking it in the skillet) melt you butter along with the olive oil. Add onions once the butter has melted and cook until just tender.
  2. Add the beef, sausage, and garlic to the skillet. Cook until sausage and beef is fully cooked. Drain of any excess grease.
  3. Then add the tomatoes, sugar, parsley, basil and oregano to the skillet. Stir to combine. Add the water and stir to combine.
  4. Add the uncooked spaghetti to the skillet. Gently mix it in so it is covered with the sauce mixture.
  5. Cover and bring to a low boil. Once boiling cook for about 10 minutes until tender stirring every few minutes to prevent the pasta sticking together or to the pan.
  6. Once noodles are cooked, mix in the heavy cream and parmesan cheese until cheese is melted. If your skillet is not oven safe, then transfer the mixture to a 9 x13 inch dish after the cheese is melted.
  7. Sprinkle mozzarella cheese on top of the mixture and place in the oven on broil for a few minutes until cheese is melted and slightly brown in places. Serves 6-8.
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