Sunday, January 4, 2009

Baked Spaghetti

Monday: Campbells Baked Spaghetti
Reynolds Wrap® Release® Non-Stick Aluminum Foil
1 (8 ounce) package spaghetti, cooked
2 tablespoons butter OR margarine
1 cup grated Parmesan cheese, divided
1 (24 ounce) carton ricotta cheese OR cottage cheese
1 pound ground beef
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 400 degrees F.
Line a 13x9x2-inch baking pan with Reynolds Wrap® Release® Non-Stick Aluminum 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 with 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.

Severe with a green Salad and Garlic Bread!

Review: This dish was really good. I am not a fan of spagheti but really liked all the extra flavor in this recipe!

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