I found this recipe on a website called Sugar Pie Farmhouse.  At the time, I had just received a new cast iron skillet and was looking for some good recipes to try it out on.  I am so glad I stumbled onto this one!  You can make the whole meal right in your 12-inch skillet and it fed my whole family of 6!  It's delicious!

 Ingredients:

• 1 bunch green onions, chopped
• 2 tablespoons olive oil
• 1/2 pound extra lean ground beef
• 1/2 pound Italian sausage, 4 links (sweet or hot) casings removed
• 4 garlic cloves, minced
• 3 tablespoons minced fresh parsley
• 1 (28 ounce) can crushed tomatoes
  1/4 teaspoon red pepper flakes (I add two more pinches to give it a kick!)
  1/4 teaspoon dried oregano
  1 teaspoon salt (or to taste)
  2 cups water
• 8 ounces spaghetti, broken into 3 inch pieces (I used half of a 16 ounce package–Thin spaghetti–not Angel Hair– but you can use regular )
• 1/4 cup heavy whipping cream
  4 tablespoons chopped fresh basil
  1/2 cup fresh grated Parmesan cheese
  2 cups grated mozzarella cheese

Directions:

• Saute green onion in 2 tablespoons olive oil, on medium heat 5 minutes.
• Add beef and sausage, brown over medium-hi heat.
• While almost brown, add garlic, pepper flakes, oregano, and parsley.
• Once browned, stir in crushed tomatoes, water and salt.
• Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.
• After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).
• Add basil, Parmesan cheese, and cream, stir well.
• Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown. (stand there and keep watch or set a timer for 3 minutes at a time until it’s ready, or else you may end up with Blackened Hillbilly Spaghetti Pie!)