Spaghetti Bake

(160)

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photo by:kraft

Really a great way to use leftovers. To change it up I threw in some pepperoni and black olives.yummy

posted by

beverleywilder

on 3/10/2013

time

prep:

20 min

total:

35 min

servings

total:

6 servings

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What You Need

1/2

lb. whole wheat spaghetti, uncooked

1/2

lb. Italian sausage, casing removed, crumbled

jar (14 oz.) spaghetti sauce

egg, beaten

1-1/2

cups KRAFT Shredded Mozzarella Cheese, divided

1/4

cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375°F.

COOK spaghetti as directed on package, omitting salt. Meanwhile, brown sausage in medium skillet on medium heat; drain. Stir in sauce. Simmer on low heat 5 min., stirring occasionally.

DRAIN spaghetti; place in large bowl. Add egg, 1 cup mozzarella and Parmesan; toss to coat. Place in 8-inch baking dish sprayed with cooking spray; top with sausage mixture and remaining mozzarella.

BAKE 15 min. or until heated through. Let stand 5 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

Substitute

Substitute ground beef for the Italian sausage.

Kids in the Kitchen

Make dinner preparation a family affair. Match your kids' skill levels with various tasks for safe kitchen fun. When preparing this tasty recipe, let the younger children open packages, measure ingredients and beat the egg. Older kids can stir the sauce and help assemble the casserole.

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beverleywilder

posted:3/10/2013

Really a great way to use leftovers. To change it up I threw in some pepperoni and black olives.yummy

a cook

posted:3/8/2013

This is actually REALLY good. Doubled the recipe and cooked in a 13x9 pan. Also used ground turkey and browned it with chopped onions. Even my picky 2 year old asked for MORE PLEASE! She picked out the onions though! We are having the leftovers tonight. Will absolutely be making this again.

a cook

posted:3/5/2013

Delicious and easy, and never a complaint when this is on the table. Also, there's no need to use an egg if you use leftover spaghetti for this recipe. The longer the cooked spaghetti and pasta sauce have to glom together in the fridge, the better it will hold together when you bake it with cheese.

kelli9001

posted:1/3/2013

Absolutely fabulous! Easy to make. I doubled the recipe and the leftovers are already spoken for!

a cook

posted:7/30/2012

Amazing. I did not like Spaghetti before this dish. Only changes was I used 2 cups Mozz Cheese and in place of the Italian Sausage, I used Bertolli Italian Sausage with Garlic & Romano Sauce. Saved time & money and was great!

kmamds2

posted:3/8/2012

Loved it! The man usually does not like spaghetti that much but he raved over this. Will def make again.

SLF626

posted:12/2/2011

I really love this recipe! I don't generally like spaghetti with meat sauce but this is a wonderful twist, in my opinion. I've made this about 3 times. The first time was absolutely perfect...I'm not sure what I've done differently the other times but it hasn't turned out quite the same as the first. For me, I like a lot of sauce...about 1-1/2 jars. I also put basil and just a tad of pepper into the pasta mix - makes for a nice kick. I plan to make this again sometime this week. Please try this - it's oh, so yummy! ;)

Niblock

posted:4/12/2011

One of my favorite recipes, I make it all the time! I use a 16 oz box of thick spaghetti noodles though in a 9x13 pan so I can eat it for days. I also don't use meat in mine to save on cost but I do use the "sausage, pepper, and onions" spaghetti sauce that really adds great flavor and gives you the chunks of meat as well. Highly recommended!

1jmoore

posted:3/27/2011

This was great - I doubled most of the ingredients so would have leftovers.

mom_of_4_boys

posted:1/25/2011

My family loves this...nice variation on regular spaghetti. I even made this for a few friends when they had babies & even the "super picky" husband loved it!