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Mozzarella Baked Spaghetti

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
  • Total Time
    Prep: 20 min. Bake: 30 min. + standing
  • Makes
    8 servings


  • 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


  • Preheat oven to 350°. Cook spaghetti according to package directions.
  • 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.
  • 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.
  • Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
    Freeze option: 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.
  • Nutrition Facts
    1 serving: 286 calories, 11g fat (5g saturated fat), 65mg cholesterol, 718mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 17g protein.


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    Average Rating:
    • Cynthia
      Oct 2, 2020

      This was really good and easy. I used ground beef and left off the sausage.I had frozen peppers green,red,and yellow and onion blend in the freezer and it was delicious.I think next time I will freeze half of it.

    • lanti
      Jul 19, 2020

      No comment left

    • Letoem
      Jun 13, 2020

      This recipe was great! I didn’t have peppers on hand so I used mushrooms instead and it was delicious! My 2 year old ate it without a fight and even asked for seconds! I’ll definitely make this again. It was also very quick and easy to make.

    • bhitchco
      Mar 21, 2020

      Made this week and it was a hit. I was out of green pepper so I used red, I will keep this as my go to recipes

    • tsuop
      Mar 21, 2020

      Great, I eliminated the green pepper, personal preference, and kept everything else YUM!!

    • Sandy
      Oct 1, 2019

      I followed another reviewer who mixed the egg with Parmesan cheese and put a layer of sour cream over the spaghetti before adding the sauce. These changes were based on what I had on hand and needed to use up. My adult son absolutely loved it. I shall continue to make with these changes since they made for a truly delicious meal. Thank you so much for such a great recipe.

    • cynandtom
      Aug 14, 2019

      The only changes we made were adding garlic, because we put garlic n pretty much everything. We doubled the recipe and made three smaller casseroles for the two of us - a ‘Make One-Freeze Two! Meaty, cheesy, pasta goodness! What’s not to like!

    • helencw0306
      May 29, 2019

      Good simple recipe my whole family is enjoyed. Nice for something a little different.

    • Chris
      May 25, 2019

      I have had this recipe written down since it was published! Never had a chance to make it but did today. The only changes I made was all ground round and added some Italian seasoning to the sauce. It was absolutely delicious! I will be making this frequently from now on!

      May 5, 2019

      No comment left