Print Options

Back to Mozarella Baked Spaghetti >

Include these items:

Select reviews >

Taste of Home Logo

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

Ingredients

  • 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

Directions

  • 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.

2 of 2

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.