Cast iron baked spaghetti

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The best way to break up the pasta for this dish is to place the spaghetti in a gallon-size Ziploc bag so the spaghetti is laying inside the bottom of the bag. Roll the bag up tightly around the pasta and then using the edge of the counter, press into the rolled log of dry noodles, breaking them in 2-inch intervals. Unroll the bag and you'll have lots of 2-inch segments of dried spaghetti in the bottom of the bag. Also, don't even think about making this in a skillet smaller than 12-inches…

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One Skillet Baked Spaghetti on MyRecipeMagic.com Cast Iron Skillet Pasta, Skillet Spaghetti, Spaghetti Meat Sauce, Skillet Pasta, Iron Skillet Recipes, Cast Iron Skillet Recipes, One Skillet, Cast Iron Recipes, Baked Spaghetti

This is my favorite way to make spaghetti- I mean who wants to dirty more dishes than you have to? And I don’t know what my problem is but I can NEVER have the noodles and sauce ready at the same time. I always start them together and forget to factor in time for the water to boil. This recipe solves all my problems.

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