prep 20 minutes I bake 30 minutes + standing | Yield: 6-8 servings
8 ounces uncooked spaghetti, broken into thirds
1/2 cup 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 (4 to 8 ounces) shredded part-skim mozzarella cheese
Cook spaghetti according to package directions; drain. In a large bowl, beat the egg, milk, and salt. Add spaghetti; toss to coat. Transfer to a greased 1 3-in. x 9-in. x 2-in. baking dish.
In a large skillet, cook the 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, at 350° for 20 minutes. Sprinkle with the mozzarella cheese.
Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.