Name: Rich Baked Spaghetti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Europe, Italian
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

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

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

Instructions

1 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.

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.