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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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, yet healthy meal. Ingredients:
8 ounces uncooked spaghetti, broken into thirds |
1 egg |
1/2 cup fat-free milk |
1/2 pound ground beef |
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:
1. Cook spaghetti according to package directions; drain. In a large bowl, beat egg and milk. Add spaghetti; toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. 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.
3. 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. Yield: 6 servings.
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