Pasta Skillet – Two Ways

Mozzarella Spaghetti Skillet
Ingredients
1 lb (500 g) lean ground beef
2 c (500 mL) sliced mushrooms
1 c (250 mL) chopped onion
1 c (250 mL) chopped green pepper
1 28-oz can (about 3 cups) tomatoes, undrained
1 1/2 c (375 mL) broken spaghetti
1 1/2 tsp Italian seasoning
1 1/2 tsp salt
2 cups (500 mL) shredded mozzarella cheese

Method
Combine beef, mushrooms, onion and green pepper in a large frypan (perferably non-stick). Sauté over medium heat until meat is browned and vegetables are tender. Drain fat. Cut up tomatoes, and add to pan with their liquid. Stir in water, spaghetti, seasoning and salt. Bring to boil. Reduce heat, cover, and simmer 15 to 20 min. or until pasta is cooked and liquid is absorbed. Add cheese, stir until melted. Makes 5–6 servings.


Colby Macaroni Skillet
As above, but use uncooked elbow macaroni instead of spaghetti.
Omit Italian seasoning.
Add 1 1/4 tsp Worcestershire sauce.
Use colby cheese instead of mozarella.

Comments
Although this recipe was developed to promote cheese (see below), IMO it is also great without the cheese.
Alternatively, use any similar mild cheese instead of the colby; monterrey jack, mild cheddar, etc.

Source

A recipe card by the Dairy Bureau of Canada, probably from the early 1980s. There was no website in those days of course, but these days, the Dairy Bureau’s collection of cheese recipes can be found online here.

The same recipe is still there with the same photo, but updated with the addition of some balsamic or red wine vinegar, Parmesan cheese, and optional fresh basil!