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
Rich Baked Spaghetti
Rich Baked Spaghetti
Prep Time
20 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 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
Directions
- 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.
Loading Popular in the Community
Loading Reviews
