I wasn't going to write tonight. I had a draining day at work. My shoulder really hurts. I'm feeling whiny. Then I remembered the recipe I wanted to post. I'll give credit where it's due: This recipe is from the December/January 2008 issue of Cook's Country magazine. It's one of two magazines put out by the authors of America's Test Kitchen. Let me know if you make it and if you like it. Enjoy!

Skillet-Baked Spaghetti with Meat Sauce serves 4-6

12 ounces 90% lean ground beef

4 ounces hot or sweet Italian sausage, casings removed

4 garlic cloves, minced

¼ t red pepper flakes (reduce to 1/8 t if using hot sausage)

¼ t dried oregano

1 (28-oz) can crushed tomatoes

8 ounces spaghetti broken into rough 2-inch pieces

2 c water

1 ½ t salt

¼ c heavy cream

6 T finely chopped fresh basil

1 c shredded Italian cheese blend

1. Adjust oven rack to upper-middle position and heat broiler. Cook beef and sausage in large ovensafe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain meat on paper towel-lined plate and pour off fat from skillet. Return meat to skillet. Add garlic, pepper flakes, and oregano and cook until fragrant, about 1 minute.

2. Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is al dente, about 7 minutes.

3. Stir in cream, basil, and 1/3 c cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let cool 5 minutes. Serve.

Note: to easily break spaghetti, place spaghetti in large zip-lock bag and press spaghetti against side of countertop into 2-inch pieces.