IRON SKILLET SPAGHETTI

IRON SKILLET SPAGHETTI

1 pound spaghetti or linguine, uncooked
1 1/2 pounds ground beef
1 large onion, minced
2 tablespoons vegetable oil
1 large clove garlic, minced
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1/4 cup fresh parsley, finely chopped
2 cups low-fat Cheddar cheese, grated

Prepare pasta according to package directions; drain. Brown beef in large skillet, drain and set aside. Preheat oven to 350ºF. In skillet, sauté onion and garlic in oil. Return beef to skillet and add tomatoes, oregano and parsley. Simmer 10 minutes. Add pasta and 1 cup of cheese to simmering tomato mixture; stir. Cover mixture with remaining cheese. Bake for 30 minutes or until top is crispy.

Serves 4-6