Skillet Baked Spaghetti
"The easiest way to do this, says ATK, 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 into a tight roll 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. Trust me, it's a lot less messy and faster than doing it strand by strand. Also, don't even think about making this in a skillet smaller than 12-inches (if you have one bigger/deeper, use it) because you'll have major overflow issues...."
INGREDIENTS
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1 pound lean ground beef or turkey
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2 cloves garlic, finely minced or pressed
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Pinch of red pepper flakes
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon dried thyme
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12 ounces spaghetti, broken into 2-inch pieces (see note)
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3 cans (15-ounces each) crushed tomatoes
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3 cups water
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1 1/2 teaspoons salt
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1/2 teaspoon pepper
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4 ounces light cream cheese, softened and cubed
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1/2 cup shredded mozzarella cheese
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1/4 cup shredded Parmesan cheese
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