The Mozzarella Tomato Basil Pasta Recipe Your Family Will Love

Pasta al Forno: 41 Baked Pasta Recipes

42 Mozzarella Cheese Recipes

How to Cook Spaghetti Squash

39 Fork-Twirling Good Spaghetti Recipes

32 Different Ways to Make Spaghetti

How to Make the Best Mozzarella Tomato Basil Bread

How to Make Baked Meatballs

How to Make Homemade Fried Mozzarella Sticks

Your Guide to Freezing Spaghetti Sauce

Our Test Kitchen Found the Best Mozzarella Cheese

How to Cook Pasta

How to Make Spaghetti Squash in the Microwave

19 Best Spaghetti Squash Recipes

I Made the Viral TikTok Spaghetti, and It's Too Good to Be This Easy

Is Spaghetti Squash Healthy?

How to Make Penne with Pesto

35 Italian Pasta Dishes That'll Make You Say Mangia!

Giada De Laurentiis' Lemon Spaghetti Is a Ridiculously Easy Weeknight Dinner

How to Make Pasta Sauce

TEST KITCHEN APPROVED

Mozzarella Baked Spaghetti

Name: Mozzarella Baked Spaghetti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 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

TEST KITCHEN APPROVED

77 Reviews

Total Time:Prep: 20 min. Bake: 30 min. + standing

By Taste Of Home Editorial Team

Recipe by Betty Rabe, Mahtomedi, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

This satisfying easy baked spaghetti recipe comes together and will please everyone at your table. Add a salad and breadsticks, and dinner's done. —Betty Rabe, Mahtomedi, Minnesota

Can you freeze Mozzarella Baked Spaghetti?

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°.

Test Kitchen Tips

Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.

It’s usually cheaper to buy cheese in blocks rather than already shredded. Purchase large quantities of cheddar, Monterey Jack and mozzarella, then use a food processor to shred it yourself. Store the shredded cheese in the freezer so you have it when you need it.

Try 40 more fork-twirling good spaghetti recipes.

Watch How to Make Mozzarella Baked Spaghetti

TEST KITCHEN APPROVED

Mozzarella Baked Spaghetti

77 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:30 min

Save Saved Saving email print

Ingredients

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

Text Ingredients

Shop Recipe

Directions

1
Preheat oven to 350°. Cook spaghetti according to package directions.

2
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.
3
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.
4
Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.