BAKED SPAGHETTI

April 21, 2010

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles Pasta

1 8 oz package Spaghetti
2 tablespoons butter
1 cup Parmesan cheese — grated
1 24 oz container ricotta cheese
1 pound Ground Beef
1 28 oz. jar pasta sauce
1 8 oz. pkg. Mozzarella cheese — shredded

Preheat oven to 400 degrees F. Line a 13 x 9 x 2-inch baking pan with Reynolds Wrap Release Non–Stick Foil with non-stick side toward food.

Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti.

Add 1/2 cup Parmesan cheese; stir to coat.

Arrange spaghetti in an even layer in foil-lined pan.

Spread ricotta cheese over spaghetti.

Sprinkle with 1/4 cup Parmesan cheese.

Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses.

Top with Mozzarella cheese and remaining Parmesan cheese.

Cover the non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.


Per Serving (excluding unknown items): 787 Calories; 53g Fat (60.6% calories from fat); 44g Protein; 33g Carbohydrate; 1g Dietary Fiber; 176mg Cholesterol; 594mg Sodium. Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 7 Fat.

NOTES: From Better Homes and Garden — advertisement for Release — Reynolds new non-stick foil.

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