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Publix Simple Meals

Baked Spaghetti With Italian Side Salad

Makes 4 Servings
Total Time:
55 minutes
Active Time:
20 minutes

Cooking Sequence

-- Prepare spaghetti and begin to bake - 15 minutes

-- Prepare salad; serve - 40 minutes

Baked Spaghetti


8 oz spaghetti pasta

1 lb lean ground beef, 7% fat

1 cup frozen diced onions

1/4 cup frozen diced bell peppers

3 large eggs (or 3/4 cup egg substitute, divided)

1 teaspoon dried oregano leaves

1 teaspoon seasoned salt

1/2 teaspoon garlic powder

2 cups shredded Italian-blend cheese, divided

1 jar tomato basil pasta sauce (24-26 oz)


-- Bring water to boil for pasta. Preheat oven to 400°F.


1. Cook pasta following package instructions.

2. Combine in large bowl: beef, onions, peppers, 1 egg, oregano, seasoned salt, and garlic powder until blended. Spread mixture evenly in 13- x 9-inch baking dish. Wash hands.

3. Drain pasta thoroughly (do not rinse). Whisk in medium bowl: remaining 2 eggs until blended; stir in 1/2 cup cheese. Add pasta; toss to coat. Spread pasta evenly over meat. Pour pasta sauce over top. Sprinkle with remaining 1 1/2 cups cheese. Bake 30-35 minutes or until 165°F and meat is fully cooked. Let stand 5 minutes before serving. (Makes 8 servings.)

Italian Side Salad


1/4 cup canned artichoke hearts

1/4 cup roasted red peppers

4 plum tomatoes

1 bag romaine salad blend (8-10 oz)

1/4 cup sliced green olives

1/2 cup seasoned croutons

1/4 cup Italian salad dressing


-- Dice artichokes and peppers into small, bite-size pieces.

-- Quarter tomatoes lengthwise, if desired.


1. Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.

2. Add croutons and salad dressing; toss and serve.

Aprons Advice

-- Complete your meal with Parmesan cheese, Italian bread, olive oil and dipping spices, and creme cake.

-- The baked spaghetti comfortably serves 4, with leftovers. If serving 8, double the salad size.

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Baked Spaghetti

CALORIES (per 1/8 recipe) 360kcal; FAT 14g; CHOL 135mg; SODIUM 660mg; CARB 33g; FIBER 3g; PROTEIN 26g; VIT A 15%; VIT C 10%; CALC 25%; IRON 20%

Italian Side Salad

CALORIES (per 1/4 recipe) 120kcal; FAT 7g; CHOL 0mg; SODIUM 620mg; CARB 12g; FIBER 2g; PROTEIN 3g; VIT A 35%; VIT C 45%; CALC 4%; IRON 6%

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