Classic baked spaghetti with beef and sausage: easy to bake right away or freeze for later!
Course Main Course
Cuisine Italian
Keyword Pasta
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
If Frozen 1 hourhour20 minutesminutes
Servings 12pieces
Author Kate Bro
Equipment
9x13 Baking Dish *or* two 8x8 pans
Large Pot
Skillet
Ingredients
16ozgluten free spaghettiour fave is Barilla
1lbground beef
1lbsausage
48ozspaghetti sauce
1/2tspgarlic podwer
1cupsour cream
1TBSmilk
1egg
1/2cupParmesangrated
2cupsMozzarellashredded
Instructions
Bake Immediately
Preheat oven to 350
Cook noodles according to directions {don't overcook!} then drain.
While noodles are boiling, heat ground beef, sausage, and onion in a large pan over medium heat. Drain grease, then stir in spaghetti sauce and garlic powder.
Grease pan(s)** then layer spaghetti evenly on the bottom.
In a medium bowl combine egg, sour cream, milk, and Parmesan cheese. Spread over/into the spaghetti noodles, then add half (1 cup) of the Mozzarella cheese.
Next, add meat sauce and remaining cheese.
Cover with tin foil.
Bake for 30 minutes covered, then 15 minutes uncovered
Freeze Meal Prep
My preference is to split this into two deep square (8x8 or 9x9) baking pans. This way we could have one now or freeze both for later!
Either way, to prepare for freezing, follow steps above up through the covering with foil. I like to add the name of the dish and baking instructions to the foil so I don't have to look it up later.
It works best to let this thaw overnight, then bake according to directions, but if you'd like to bake frozen: Bake 1 hour covered, then 20 minutes uncovered. Check to see that center is heated through.
Notes
* most GF spaghetti comes in 8oz or 12oz boxes and not the standard 16 oz of "regular" spaghetti. It would be better to err on the side of a little more pasta than less for this recipe.** You could use a single 9x13, or break it into two square baking dishes (one for now & one for later!)