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Mozzarella Baked Spaghetti


  • 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°.

Nutrition Facts

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


Average Rating: 4.653846
  • bhitchco
    Mar 21, 2020
    Made this week and it was a hit. I was out of green pepper so I used red, I will keep this as my go to recipes
  • tsuop
    Mar 21, 2020
    Great, I eliminated the green pepper, personal preference, and kept everything else YUM!!
  • Sandy
    Oct 1, 2019
    I followed another reviewer who mixed the egg with Parmesan cheese and put a layer of sour cream over the spaghetti before adding the sauce. These changes were based on what I had on hand and needed to use up. My adult son absolutely loved it. I shall continue to make with these changes since they made for a truly delicious meal. Thank you so much for such a great recipe.
  • cynandtom
    Aug 14, 2019
    The only changes we made were adding garlic, because we put garlic n pretty much everything. We doubled the recipe and made three smaller casseroles for the two of us - a ‘Make One-Freeze Two! Meaty, cheesy, pasta goodness! What’s not to like!
  • helencw0306
    May 29, 2019
    Good simple recipe my whole family is enjoyed. Nice for something a little different.
  • Chris
    May 25, 2019
    I have had this recipe written down since it was published! Never had a chance to make it but did today. The only changes I made was all ground round and added some Italian seasoning to the sauce. It was absolutely delicious! I will be making this frequently from now on!
  • marybrehm
    Jan 10, 2019
    This is a delicious baked spaghetti recipe! I made exactly as written and my husband I both loved it. Served with garlic bread. This is a keeper. Thank you for the recipe.
  • RedDragon24
    Oct 5, 2018
    Very comforting and delicious
  • Linda
    Jul 3, 2018
    tekla92 The main thing the egg does is help to 'gel' the noodles together. I made this tonight into two 9" square pans. Followed the directions pretty closely (used only hamburger, but spicy chunky spaghetti sauce and diced tomatoes instead of tomato sauce. It was soooo good my husband went back for more and more and then more! Whoa! (I'm sure I put on too much more mozzarella cheese because I was trying to use up the bag :( ). In any case, you would be fine not using the egg. The noodles are making the kind of 'crust' on this. You, I hope will try this and love it, like we did! I'm going to make it next for my 9 grandkids! Good luck!
  • ricky43
    May 31, 2018

    I LOVE Baked Spaghetti and this one is very good..Recipes are yours to make the way you want and in my book, you can make them your own...

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