Apparently I’m on a spaghetti role lately…. to ease your mind, the Spaghetti & Meatballs and this recipe were actually made weeks apart. 🙂
Although you have to factor in about 30 minutes for baking, the prep time for this option is definitely comparable to your average spaghetti meal. Plus, it has the added benefit of extremely easy leftovers. You don’t have to blob sauce on or add cheese the next day – simply cut a hunk out and throw it in the microwave. BAM. Also, it is delicious.
- About 12 ounces whole wheat spaghetti
- 1 pound ground beef
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 jar (24 ounces) spaghetti sauce
- 1/3 cup grated parmesan cheese
- 1 egg
- 1/2 cup milk
- 3 – 4 cups shredded cheeses*
*I used 1/2 mozzarella & 1/2 cheddar
Break spaghetti noodles in half and cook according to package directions. Meanwhile, brown your beef. When the beef is a couple minutes from being done, throw in your onion and pepper and cook until meat is done. Turn off the heat and stir in the jar of sauce. Pour about 1/3 cup of water into the sauce jar, shake it up to get all the saucy goodness, and add into the meat mixture. (I hope you didn’t forget to put the lid on prior to shaking….)
Whisk together the parmesan, egg, and milk. Drain the noodles when they are done and stir in egg mixture to coat.