This cheesy pasta bake is a standby for family gatherings and potlucks. Add a tossed green salad and garlic breadsticks to round out a memorable meal.
—BETTY RABE MAHTOMEDI, MN
PREP: 20 MIN. • BAKE: 30 MIN. + STANDING • MAKES: 8 SERVINGS
8 ounces uncooked spaghetti, broken into thirds
1 large egg
1/2 cup whole milk
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 ounces) meatless spaghetti sauce
1 can (8 ounces) tomato sauce
1 to 2 cups shredded part-skim mozzarella cheese
1. Preheat the oven to 350°. Cook the spaghetti according to the package directions.
2. Meanwhile, in a large bowl, beat the egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer pasta to a greased 13x9-in. baking dish.
3. In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
4. Bake, uncovered, for 20 minutes. Sprinkle with the cheese. Bake for 10 minutes longer or until the cheese is melted. Let casserole stand for 10 minutes before cutting.
FREEZE OPTION Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare the meat sauce and cool completely before spooning over the spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in the 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 of casserole to read 165°.