We are enjoying a fun family WEEK in the fabulous mountains of Tennessee! We’re checking in later today, in fact!  I’m taking a week off of blogging and have a few posts from the past to share with you while I’m gone!  This was originally posted here July 2008 edited as needed. 

Earlier this week, I tried out a new recipe for Baked Spaghetti from Kraft. (I love their site, btw.)

Everyone said they loved it, so I guess it was hit… (unless they were lying!) It was fairly easy, and once you made the noodles and sauce on the stove, it’s just another 15 minutes in the oven. It’s nice because it somehow turns plain jane spaghetti into a fancy pants dish with little exertion. :) Chris, my spaghetti-hater even said HE liked it, so it must have been good!

Here it is…

BAKED SPAGHETTI

Prep Time:20 min
Total Time:35 min
Makes:6 servings

8 oz. spaghetti, uncooked
1/2 lb. Italian sausage, casing removed, crumbled
1 jar (14 oz.) spaghetti sauce (1-3/4 cups)
1 egg, lightly beaten
1-1/2 cups KRAFT Shredded Low-Moisture Part Skim Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese

PREHEAT oven to 375°F. Spray 8-inch square baking dish with cooking spray; set aside. Cook spaghetti as directed on package. Meanwhile, brown sausage in medium skillet on medium heat; drain. Stir in sauce. Reduce heat to low; simmer 5 minutes, stirring occasionally.

DRAIN spaghetti; place in large bowl. Add egg, 1 cup of the mozzarella cheese and the Parmesan cheese; toss to coat. Place in prepared baking dish; top with sausage mixture. Sprinkle with remaining 1 cup mozzarella cheese.

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

(I substituted ground beef for sausage and cheddar cheese instead of mozzarella since that’s what I had on hand. I think the secret ingredient was tossing the noodles in the beaten egg. It gave it that extra bam, so don’t skip the egg!)