I love a tasty one pot meal and this fits the bill! This is also a recipe that you most likely have all the ingredients on hand. The Rotel tomatoes really add a boost of flavor to this dish! I served this with a nice crusty garlic bread and Caesar salad. Simple and delicious!
INGREDIENTS
1 box of thin spaghetti, broken in half
1 can of original Rotel tomatoes
2 cups water
1 Tablespoon Italian seasoning
2 cloves of garlic, minced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Tablespoon olive oil
1/2 cup Vidalia sweet onion
1/2 teaspoon sugar
Sal and pepper to taste
DIRECTIONS
In a large skillet heat 1 Tablespoon of olive oil. Add the onion and sauté until soft then add minced garlic and continue to cook and stir for a couple minutes. Add Rotel tomatoes (not drained), Italian seasoning, sugar, water, and 1 Tablespoon of olive oil. Stir to combine. Add the dry spaghetti to the skillet, coating the noodles with the liquid. Bring to a boil for 10 minutes, stirring occasionally.
Set the broiler to low and once the noodles are cooked through add both of the cheeses making an even layer. Place the skillet under the broiler, and broil until the cheese is melted and just starting to turn a golden brown.
Remove from oven and serve warm.
Enjoy!
