Mozzarella Baked Spaghetti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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

Mozzarella Baked Spaghetti  Recipe

Mozzarella Baked Spaghetti

8 oz. uncooked spaghetti, broken into thirds

1 egg

½ cup milk

½ tsp. salt

½ lb. ground beef

½ lb. Johnsonville Mild Ground Italian Sausage

1 small onion, chopped

¼ cup chopped green pepper

1 jar (14 oz.) meatless spaghetti sauce

1 can (8 oz.) tomato sauce

1 to 2 cups (4 to 8 oz.) shredded part-skim mozzarella cheese

 

Preheat oven to 350 F.   Cook spaghetti according to package directions.

Meanwhile, in a large bowl, beat egg, milk and salt.  Drain spaghetti; add egg mixture and toss to coat.  Transfer to a greased 13 x 9 inch 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.             4-6 servings

 

(Recipe for Mozzarella Baked Spaghetti was on www.tasteofhome.com, 2014)