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Easy Baked SpaghettiEasy Baked Spaghetti

Easy Baked Spaghetti

This family-pleasing dinner is easy to assemble and serve.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Easy Baked Spaghetti
Easy Baked Spaghetti
Prep Time20 Minutes
Servings6
Cook Time40 Minutes
Ingredients
1 - 16-ounce package L&B Italian Sausage
½ cup chopped onion
1 teaspoon minced garlic
½ teaspoon salt
7 ounces spaghetti
â…“ cup milk
1 egg, well beaten
½ cup freshly-grated Parmesan cheese
1 - 24-ounce jar L&B Tomato Basil Pasta Sauce
1 - 8-ounce package Italian cheese blend
Fresh-snipped parsley, for serving
Directions
  1. In large skillet, brown Italian sausage, onion and garlic over medium heat; drain. Stir in salt.
  2. Cook spaghetti according to package directions in boiling salted water (2 quarts water, 2 teaspoons salt); drain and rinse.
  3. Heat oven to 350 F. Lightly butter a 9×13 baking dish; set aside.
  4. In small bowl, combine milk and egg; stir into spaghetti. Sprinkle with Parmesan, tossing to coat.
  5. Pour mixture into baking dish, spreading evenly.
  6. Spoon Italian sausage over spaghetti mixture. Spoon pasta sauce evenly over top; sprinkle with cheese.
  7. Bake until heated through, around 25-30 minutes. Remove from oven and sprinkle with parsley. Let stand 5 minutes, covered; cut into squares to serve.
20 minutes
Prep Time
40 minutes
Cook Time
6
Servings

Directions

  1. In large skillet, brown Italian sausage, onion and garlic over medium heat; drain. Stir in salt.
  2. Cook spaghetti according to package directions in boiling salted water (2 quarts water, 2 teaspoons salt); drain and rinse.
  3. Heat oven to 350 F. Lightly butter a 9×13 baking dish; set aside.
  4. In small bowl, combine milk and egg; stir into spaghetti. Sprinkle with Parmesan, tossing to coat.
  5. Pour mixture into baking dish, spreading evenly.
  6. Spoon Italian sausage over spaghetti mixture. Spoon pasta sauce evenly over top; sprinkle with cheese.
  7. Bake until heated through, around 25-30 minutes. Remove from oven and sprinkle with parsley. Let stand 5 minutes, covered; cut into squares to serve.