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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, healthy meal. —Betty Rabe, Mahtomedi, Minnesota
  • Total Time
    Prep: 20 min. Bake: 30 min. + standing
  • Makes
    6 servings


  • 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.
Nutrition Facts
1 serving: 343 calories, 10g fat (3g saturated fat), 87mg cholesterol, 616mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.

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Average Rating:
  • daileytrouble
    Jun 2, 2019

    I added hot Italian sausage and my own sauce but the recipe is a great one for working couples

  • Jellybug
    Nov 27, 2018

    Delicious, but changed a few things around.

  • Grannylulu
    Mar 6, 2017

    We loved, loved,loved this! The only change I made was using my home made spaghetti sauce, and a generous amount of it. The leftovers have been great, too. Next time I think I'll make several smaller casseroles and freeze, thawing a bit and adding cheese before baking, because I am cooking for two. Thank-you!

  • cheesecakes
    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!!

  • teresa124
    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!!!

  • Carrie35
    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