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Rich Baked Spaghetti

 Rich Baked Spaghetti
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.
6 ServingsPrep: 20 min. Bake: 30 min. + standing

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

Directions

  • 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.
  • 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.

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Rich Baked Spaghetti (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.