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.