21 Reviews

This was great. My family got up for seconds and thirds which is very rare for us since we try not to eat past the full feeling. This was a great way for me to use some Zuc since I never know exactly what to do with it but always buy it. I did make a few adjustments just for what I had on hand. I used 3/4cup bottled mushroom stems/pcs. 1/2tsp thyme, 2 cups tomato sauce and elbow pasta. I used grated swiss cheese and the fam. topped theirs with parm. chz. Thanks so much for posting this recipe.

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mrsguti November 28, 2009

My family loved this simple but delicious recipe. I actually used Prego's chunky garden sauce because it has zucchini already as well as plenty of other veggies. I also used can mushrooms and minced garlic instead. Even as a leftover dish it was sooo good!

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Chef Meka 75 May 08, 2009

This is a standby recipe that I've made over a dozen times. Delicious! I omit the zucchini, mushrooms, and cheese, but otherwise as written, and I double it for my large family. Thank you for this great one pot dinner recipe!

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ArctIc Mom December 07, 2013

This was good and easy to make. I followed the recipe as written other then I needed to add more liquid to cook up the spaghetti. I just dumped some more sauce and water in, I didn't measure it. I also didn't add the mushrooms as I am not a fan. I used mozzarella cheese and just dumped some in. We all enjoyed this but thought it was a bit sweet. I don't normally put sugar in my sauce so next time I would omit that.

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bmcnichol June 06, 2013

my favorite meal of all time!

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dinothannon April 28, 2013

Excellent lighter version of real spaghetti...great for left over veggies. I added a tsp of dried parsley and marjoram (light oregano taste, my new favorite, especially for my summer squash stir fry) mushrooms, chopped red onion, a tsp minced jar roasted garlic, chopped fresh mushrooms, one can of drained sliced carrots chopped and 8 oz spaghetti broken into thirds. Make sure pasta is submerged in liquid...then topped with mild cheddar (I think pepper jack would be good.) Was fresh tasting and will be a saved recipe that will be different every time I make! Thanks northernmom for a delightful recipe!

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The Boho Chick January 02, 2012

I also added fresh ground pepper. I topped it with parmesean cheese. This was just OK. It didn't have enough zing. Maybe next time I will put some fennel in it...if there is a next time.

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Scrivener1 September 13, 2008

I used a pound of Tinkyada Gluten Free pasta, a large can of spagetti sauce and 3 cups of water. I used three stalks of celery, a large onion, a chopped red pepper, the zucchini and three large handfuls of chopped spinach. One pot, fast, tasty and healthy. The perfect dinner! Thanks for sharing.

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Chef# 616082 March 26, 2008

I'm giving it four stars because my picky picky kids ate it up. Hubby and I did not care for it much though. It was edible and we did eat it but I think our tastes have changed since the days of college where we ate Hamburger Helper several times a week. I used marinara and had to add quite a bit more water than the 1 cup called for in the recipe. I didn't have zucchini but used some broccoli cores and shredded carrots to get the veggies in my kids. I will most definitely make again for them, but hubby and I will probably have more grown-up food. :) Oh I used egg noodles instead of spaghetti to make it more like Hamburger Helper.

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cook from scratch March 19, 2008

This was yummy and will definately make again. I used my food processor to chop the zucchini very fine, and no one could tell it was in the recipe! I also added a little more water and a little more sauce, because I live at high altitude and it took longer to cook. Thanks!

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Chef.Jules August 30, 2007
Hamburger Skillet Dinner a Fresh Take on Hamburger Helper