Baked Spaghetti

I hope you all had a wonderful, relaxing long weekend! We spent ours hanging out with friends, lounging by the pool and still attempting to put away wedding gifts.

I made one of my favorite recipes last night for dinner and wanted to share it. It is one of my aunt's "go-to" recipes. I altered her recipe(that originally had no meat and no veggies--just pasta, sauce and cheese) to be a little healthier. It is easy to make, delicious and we usually have enough left overs for 3-4 meals!

Original Recipe Ingredients(plus notes from me!):
1 (8oz) pkg. vermicelli--I use whole wheat noodles
½ c. milk--I used 1%, because that's all we have besides almond milk. I bet skim would work too
1 egg, well beaten
½ c. grated Parmesan cheese
1 jar prepared spaghetti sauce or 2 to 3 cups homemade--we're fans of any sauce with roasted red peppers and garlic
4 oz. (1c.) shredded mozzarella cheese.

To that I added:
1 lb lean ground beef(you could probably do turkey too)
1 yellow squash, diced
1 zucchini, diced
1/3 vidalia onion, diced
2-3 white mushrooms, diced

Instructions:

Heat oven to 350 degree. Cook pasta to desired toughness. Drain and rinse with hot water. Lightly grease a 8z12 or 9 x 13 baking dish. In a large bowl, lightly toss cooked pasta with milk, egg and Parmesan + any additions(veggies, meat). If you are adding meat, brown & drain it before mixing it in.Turn mixture in to a prepared dish, spreading evenly. Spoon sauce evenly over top. Sprinkle with mozzarella cheese. Bake at 350 for 30-40 min. or until thoroughly heated. Allow to cool 5 minutes before cutting into squares.

It is delicious! We loved it during the winter, but it really isn't too heavy for spring/summer. You can play around with the veggies you add as well.

Anyone else have a good go-to recipe to share?