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.
- 8 ounces uncooked spaghetti, broken into thirds
- 1 large egg
- 1/2 cup fat-free milk
- 1/2 pound lean ground beef (90% lean)
- 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
- Cook spaghetti according to package directions; drain. In a large bowl, beat egg and milk. Add spaghetti; toss to coat. Transfer to a 13x9-in. baking dish coated with cooking spray.
- 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 servings.
Originally published as Baked Spaghetti in Comfort Food Diet bookazine 2010
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