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Rich Baked Spaghetti Recipe
Rich Baked Spaghetti Recipe photo by Taste of Home

Rich Baked Spaghetti Recipe

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It takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, yet healthy meal.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked spaghetti, broken into thirds
  • 1 egg
  • 1/2 cup fat-free milk
  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 pound Italian turkey sausage links, casings removed
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/2 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 serving equals 343 calories, 10 g fat (3 g saturated fat), 87 mg cholesterol, 616 mg sodium, 39 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.

Directions

  1. Cook spaghetti according to package directions; drain. In a large bowl, beat egg and milk. Add spaghetti; toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  2. 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.
  3. 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 servings.
Originally published as Baked Spaghetti in Comfort Food Diet bookazine 2010

Nutritional Facts

1 serving equals 343 calories, 10 g fat (3 g saturated fat), 87 mg cholesterol, 616 mg sodium, 39 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.

Reviews for Rich Baked Spaghetti

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Jan. 7, 2014

I fixed this for dinner last night and everyone LOVED it! My grandson said it was the best spaghetti he ever ate!! I'll be making this again. I did add some of my home grown oregano and sage to zip it up a bit. Thanks for this easy and tasty recipe!!

MY REVIEW
Reviewed Apr. 5, 2013

Tweaked the recipe for my large family - doubled it using 22 oz. thin spaghetti (cooked al dente) and used an 11 x 14 pan. Listened to Carrie35 about the sauce. Used 2 (24oz) jars of spaghetti sauce - 1 plain, 1 roasted tomato, garlic, and onion. WOWWWW! My family LOVED it! And that's what counts at house!!!

MY REVIEW
Reviewed Mar. 27, 2013

Very good! It was easy to make, we had some garlic twists with it. I think it could use some more sauce. Family favorite

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