Easy Baked Spaghetti

Easy Baked Spaghetti

Easy Baked Spaghetti


6 servings


  • 1 pound Lunds & Byerlys Italian Sausage, thawed
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • ½ teaspoons salt
  • 7 ounces spaghetti
  • cup Milk
  • 1 egg well beaten
  • ½ cup freshly-grated Parmesan cheese
  • 1 26ounce jar Lunds & Byerlys Tomato Basil Pasta Sauce
  • 1 8ounce package Italian cheese blend
  • Fresh-snipped parsley, for serving
Easy to assemble and serve.


  1. In large skillet, brown Italian sausage, onion and garlic over medium heat; drain. Stir in salt.

  2. Cook spaghetti according to package directions in boiling salted water (2 quarts water, 2 teaspoons salt); drain and rinse.

  3. Heat oven to 350 F. Lightly butter a 9×13 baking dish; set aside.

  4. In small bowl, combine milk and egg; stir into spaghetti. Sprinkle with Parmesan, tossing to coat.

  5. Pour mixture into baking dish, spreading evenly.

  6. Spoon Italian sausage over spaghetti mixture. Spoon pasta sauce evenly over top; sprinkle with cheese.

  7. Bake until heated through, around 25-30 minutes. Remove from oven and sprinkle with parsley. Let stand 5 minutes, covered; cut into squares to serve.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.