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Kosher Vegetarian

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Baked Spaghetti PDF Print E-mail


An everyday or any day pasta entrée- It is an easy to make and a crowd pleaser.


1 lb. uncooked spaghetti, broken into thirds
2 eggs
1 cup non-dairy (parve) rice or soy milk
¾ teaspoon salt
½ teaspoon dried Italian seasoning
2 pounds ground beef
1/2 pound kosher Italian sausage such as Jacks Gourmet
2 small onions, chopped
2 garlic cloves – minced, or ½ teaspoon garlic powder
½ cup green peppers, chopped
2 jars (24 ounces each ) marinara sauce
Optional: 1 package Daiya parve mozzarella cheese


Cook spaghetti al dente - according to package directions; drain well. In a large bowl, beat the eggs, milk, Italian seasoning and salt. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. or larger baking dish.
In a large pan, sauté beef, sausage, onion, green pepper and garlic over medium flame until meat is cooked and no longer pink; drain.
Stir in 1 jar of the Marinara sauce. Reserve half of 2nd jar to top the spaghetti.
Bake, uncovered, at 350° for 30 minutes until sizzling hot.
Optional: Sprinkle with the parve Daiya cheese. Bake 10 minutes longer or until melted. Allow to stand, loosely covered about 5-10 minutes before serving


8-10 servings

Optional: Add some fresh peeled tomatoes, grilled eggplant; top with toasted bread crumbs. Serve with garlic bread and an Italian salad.
For a dairy or vegetarian version: omit the meat products and use parve meat crumbles (such as Morningstar Farms) and dairy mozzarella cheese for the topping.

Mindy creates recipes with no specific amounts listed, only approximations. Be creative, have fun and enjoy!

Recipes: Vegetarian or dairy or parve, Kosher

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