Mozzarella Baked Spaghetti
Mozzarella Baked Spaghetti might be a good recipe to expand your main course recipe box. For $1.09 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 341 calories, 19g of protein, and 17g of fat each. This recipe from Taste of Home requires salt, canned tomato sauce, part-skim mozzarella cheese, and green pepper. This recipe is liked by 12 foodies and cooks. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns a solid spoonacular score of 53%. Similar recipes include Mozzarella Baked Spaghetti, Baked Rutabaga Spaghetti and Mozzarella, and Baked Spaghetti Frittata With Broccoli Rabe And Smoked Mozzarella.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 pound bulk Italian sausage
1 can (8 ounces) tomato sauce
1 large egg
1/4 cup chopped green pepper
1/2 pound ground beef
1 small onion, chopped
1 to 2 cups shredded part-skim mozzarella cheese
1/2 teaspoon salt
8 ounces uncooked spaghetti, broken into thirds
1 jar (14 ounces) meatless spaghetti sauce
1/2 cup whole milk
Equipment:
oven
bowl
baking pan
frying pan
kitchen thermometer
Cooking instruction summary:
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 CookingJuly/August 2002, p34 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Preheat oven to 35
2. Cook spaghetti according to package directions.
3. Meanwhile, in a large bowl, beat egg, milk and salt.
4. Drain spaghetti; add to egg mixture and toss to coat.
5. Transfer to a greased 13x9-in. baking dish.
6. 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.
7. Bake, uncovered, 20 minutes. Sprinkle with the cheese.
8. Bake 10 minutes longer or until cheese is melted.
9. Let stand 10 minutes before cutting. Freeze option: Cool spaghetti completely before tossing with egg mixture.
10. 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.
11. Remove from refrigerator 30 minutes before baking. Preheat oven to 35
12. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 16
Nutrition Information:
covered percent of daily need
