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Mozarella Baked Spaghetti

 Mozarella Baked Spaghetti
"This satisfying pasta bake is quick to make and please young and old like," writes Betty Rabe of Mahtomedi, Minnesota. "Add a salad and breadsticks, and you're ready for company."
6-8 ServingsPrep: 20 min. Bake: 30 min. + standing


  • 8 ounces uncooked spaghetti, broken into thirds
  • 1 egg
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 pound ground beef
  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1 can (8 ounces) tomato sauce
  • 1 to 2 cups (4 to 8 ounces) shredded part-skim mozzarella cheese


  • Cook spaghetti according to package directions; drain. In a large
  • bowl, beat the egg, milk and salt. Add spaghetti; toss to coat.
  • Transfer to a greased 13-in. x 9-in. baking dish.
  • In a large skillet, cook the beef, sausage, onion and green pepper
  • over medium heat until meat is no longer pink; drain. Stir in
  • spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
  • Bake, uncovered, at 350° for 20 minutes. Sprinkle with the
  • cheese. Bake 10 minutes longer or until cheese is melted. Let stand
  • for 10 minutes before cutting. Yield: 6-8 servings.

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Mozarella Baked Spaghetti (continued)

Nutritional Facts: 1 serving (1 each) equals 286 calories, 11 g fat (5 g saturated fat), 65 mg cholesterol, 718 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.