My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Baked Spaghetti With Italian Side Salad

Servings:
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


Cooking Instructions

Baked Spaghetti

Ingredients

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)

Prep


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


Steps


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

Ingredients

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

Prep


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

-- Quarter tomatoes lengthwise, if desired.

Steps


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.


Shopping List

Add items to your grocery list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

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%