The same night I made Garlic Knots, I also tried my grandma’s recipe for Baked Spaghetti. I love baked pasta except when it gets hard and crunchy in the oven. WH has said he isn’t a fan of Baked Spaghetti but would eat another type of pasta. For that reason, I substituted penne pasta for spaghetti. WH said it reminded him of Baked Ziti, which I’ve never made before. So this is my grandma’s (we call her Mema) recipe for Baked Spaghetti but feel free to substitute any kind of pasta you like.
The final product turned out pretty good and went well with the Garlic Knots. I enjoyed cooking with sausage for the first time and thought the flavor was delicious. As long as you cover up all the pasta with sauce or cheese it shouldn’t get hard or crunchy.
Mema’s Baked Spaghetti
- 8 oz. uncooked spaghetti, broken into thirds
- 1 egg
- 1/2 c. milk
- 1/2 tsp. salt
- 1/2 lb. ground beef
- 1/2 lb. bulk Italian sausage
- 1 small onion
- 1/4 c. chopped green pepper
- 14 oz. jarred, meatless spaghetti sauce
- 8 oz. can tomato sauce
- 1 to 2 c. shredded mozzarella
- Preheat oven to 350F.
- Cook pasta according to package directions & drain.
- In a large bowl beat the egg, milk, and salt.
- Add spaghetti and toss to coat.
- Transfer to greased 13×9 baking dish.
- In large skillet cook beef, sausage, onion, and green pepper over medium heat until meat is no longer pink.
- Drain fat and add spaghetti sauce, tomato sauce, and mis well.
- Spoon over spaghetti mixture.
- Bake, uncovered for 20 minutes.
- Sprinkle with cheese and bake 10 minutes more or until cheese is melted.
- Let stand 10 minutes before serving.