Spaghetti - Baked

  • 1 pound Byerly's Italian Sausage, thawed
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlicbaked spaghetti
  • 1/2 teaspoon salt
  • 1 (7 ounce) package spaghetti
  • 1/3 cup milk
  • 1 egg, well beaten
  • 1/2 cup freshly grated parmesan cheese
  • 1 (26 ounce) jar tomato and basil pasta sauce
  • 1 (8 ounce) package 6 cheese Italian recipe blend
  • (2 cups) fresh snipped parsley

 

Directions:

  1. In large skillet, brown Italian sausage, onion and garlic over medium heat; drain.  Stir in salt.
  2.   Cook spaghetti following package directions in boiling salted water (2 quarts water, 2 teaspoons salt); drain and rinse.
  3.   Lightly butter 9x13" glass baking dish.  In small bowl, combine milk and egg; stir into spaghetti. 
  4. Sprinkle with Parmesan, tossing to coat.  Pour mixture into baking dish, spreading evenly.
  5.   Spoon Italian sausage over spaghetti mixture.  Spoon pasta sauce evenly over top; sprinkle with cheese. 

Bake in a preheated 350 degree oven until heated through (25-30 minutes).  Sprinkle with parsley.  Let stand 5 minutes, covered; cut into squares.

Amount: 6 servings

 


Copyright © July 3, 2008