Mozzarella Baked Spaghetti Recipe

4.5 61 62
Mozzarella Baked Spaghetti Recipe
Mozzarella Baked Spaghetti Recipe photo by Taste of Home
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Mozzarella Baked Spaghetti Recipe

Read Reviews
4.5 61 62
Publisher Photo
This satisfying pasta bake is quick to make and will please young and old alike. Add a salad and breadsticks, and you're ready for company. —Betty Rabe, Mahtomedi, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing

Ingredients

  • 8 ounces uncooked spaghetti, broken into thirds
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 pound ground beef
  • 1/2 pound bulk 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 shredded part-skim mozzarella cheese

Directions

Preheat oven to 350°. Cook spaghetti according to package directions.
Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
In a large skillet, cook 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, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 8 servings.
Originally published as Baked Spaghetti in Quick Cooking July/August 2002, p34

Nutritional Facts

1 each: 286 calories, 11g fat (5g saturated fat), 65mg cholesterol, 718mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 17g protein.

  • 8 ounces uncooked spaghetti, broken into thirds
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 pound ground beef
  • 1/2 pound bulk 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 shredded part-skim mozzarella cheese
  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
  3. In a large skillet, cook 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.
  4. Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
    Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Baked Spaghetti in Quick Cooking July/August 2002, p34

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Reviews forMozzarella Baked Spaghetti

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Olsenmeadowpark User ID: 7904156 269251
Reviewed Jul. 9, 2017

"Just in case I added 3 cloves garlic, Italian spice (1 t.) and a little hot sauce. It's a winner and it will be my pot luck contribution for the next several pot lucks."

MY REVIEW
Emma User ID: 9182221 269198
Reviewed Jul. 9, 2017

"Made a few changes to suit family. Delicious!!"

MY REVIEW
Brian User ID: 9212252 268966
Reviewed Jul. 4, 2017

"I grew up with baked spaghetti it can be a lot simpler make spaghetti al dente 1 jr of traditional ragu, shredded longhorn cheddar mix half cheese with spaghetti and sauce put in casserole dish spread rest cheese on top and bake 350 for 30 min

I like adding Italian sausage links cooked separate"

MY REVIEW
tekla92 User ID: 8760410 268922
Reviewed Jul. 3, 2017

"Can this be made without eggs?"

MY REVIEW
ChrisD1717 User ID: 8325994 267417
Reviewed May. 28, 2017

"I made this a couple nights ago for family members and everyone loved it. They all had seconds. Only thing I added was a little garlic powder. Will definitely make again."

MY REVIEW
Anderson User ID: 9165013 265808
Reviewed May. 10, 2017

"Great recipe! I am on deployment and we take turns cooking for the group. I liked the recipe but had to make some changes due to local market availabilities. There is no pork products and limited beef so I ended up maked ground lamb sausage from another recipe online. I doubled the spices and added fresh garlic and onion. The meal was finished with some homemade garlic pita slices. Everyone enjoyed it so much that we are adding it to our regular meal rotation."

MY REVIEW
grandmascooking22 User ID: 5357761 264221
Reviewed Apr. 2, 2017

"Love the fact that it could be frozen ahead of my family dinner. Also, loved that I had spaghetti in a baking dish in the oven! Served with salad and garlic bread1"

MY REVIEW
amsm User ID: 8302234 259833
Reviewed Jan. 17, 2017

"I thought that this recipe was easy to prepare and was kid friendly. We really love the flavor that the green pepper gives to spaghetti dishes. I ended up putting sausage on only half of this. As a preference my kids and I prefer just ground beef, but my husband loves sausage. I would make this again as a quick weeknight supper!"

MY REVIEW
proudgrandma User ID: 1520903 254613
Reviewed Sep. 25, 2016

"Recipe sounds very good and I will try it ...."

MY REVIEW
upchurch1 User ID: 8851142 247849
Reviewed May. 4, 2016

"I'll let you know tomorrow after I prepare it for 50 people"

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