Spaghetti - Baked
- 1 pound Byerly's Italian Sausage, thawed
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 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:
- In large skillet, brown Italian sausage, onion and garlic over medium heat; drain. Stir in salt.
- Cook spaghetti following package directions in boiling salted water (2 quarts water, 2 teaspoons salt); drain and rinse.
- Lightly butter 9x13" glass baking dish. In small bowl, combine milk and egg; stir into spaghetti.
- Sprinkle with Parmesan, tossing to coat. Pour mixture into baking dish, spreading evenly.
- 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