Mom's Mozza Sketti Skillet

Mom's Mozza Sketti Skillet




Prep Time:
Cook Time:

Serves 4

 

1. Begin heating the butter and EVOO in a 12” cast iron pan set to medium. Once heated and bubbly, add the onions, bell peppers, pepper flakes, ½ Tsp. Italian Seasoning, and a good pinch of salt & pep. Stir and cook 5 minutes. Add the tomato paste, cremini mushrooms, and another good pinch of sea salt and pep. Continue to cook another 3 minutes.

 

1. Transfer the cooked veg to a plate and return the skillet to the heat. Add the beyond beef and break up as it cooks for 5 minutes. Add in the garlic and continue to cook another couple minutes or so until browned.

 

1. Return the veggies to the skillet along with the diced tomatoes, water, spaghetti, garlic powder, remaining Italian seasoning, dried basil, and ½ tsp. sea salt. Carefully (the pan is likely quite full) stir to incorporate everything and let it come to a boil. Once it starts to boil, reduce heat slightly, cover, and cook 20 minutes until spaghetti is cooked.

 

1. Remove from heat, stir in the grana Padano cheese and mozzarella until melted and cheesy. Taste and add additional salt if desired.

 

1. For service, garnish each serving with basil and / or parsley and freshly grated grana Padano. ENJOY!

                Grocery List

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 2 Yellow Onions, chopped
• 1 Green Bell Pepper, chopped
• 4 cloves Garlic, crushed & minced
• 227g Cremini Mushrooms, quartered
• 340g package Beyond Beef
• 796ml can Diced Tomatoes
• 1 Heaping Tbsp. Tomato Paste
• 2 C Cold Water
• 2 C Pizza Mozzarella, grated
• 2 C Broken Spaghetti
• ¼ C + Grana Padano Cheese, grated
• ½ Tsp. Red Pepper Flakes
• 1 ½ Tsp. Italian Seasoning
• 1 Tsp. Garlic Powder
• ½ Tsp. Dried Basil
• Fresh Parsley
• Fresh Basil
• ½ Tsp. + Sea Salt
• Cracked Pepper