Email to Donna Gregory      

Baked Spaghetti

Source of Recipe

?


Recipe Introduction

You may omit the beef.

List of Ingredients

1 lb. (16 oz.) spaghetti, cooked & drained
1/4 C. melted butter or margarine
1 C. freshly grated Parmesan cheese, divided
4 eggs, beaten (you may omit)
1 container (24-oz.) ricotta cheese (or 2 C. cottage cheese
1 lb. ground beef
1 jar Spaghetti sauce (Ragu) approx. 3 cups, more or less, depending on personal preference
3-4 C. mozzarella cheese, shredded


Recipe

Preheat oven to 350°. Lightly grease a 13X9X2" baking pan (or ine with non-stick foil with non-stick side toward food).

Toss hot spaghetti with melted butter. Combine 3/4 C. Parmesan cheese & eggs; add to hot spaghetti & toss well to coat. Arrange spaghetti in an even layer in pan, patting down gently.

Spread Ricotta cheese over pasta (or you can mix the ricotta with the egg mixture then stir in spaghetti). Brown ground beef, drain; add pasta sauce & heat until bubbly. Spoon over spaghetti. Top with Mozzarella & remaining Parmesan cheeses. Cover with non-stick foil. Bake 30 minutes.

Remove foil and contnue baking 10-15 minutes or until cheese is lightly browned. Let stand before serving.

***I like to serve additional sauce with pasta: place about 2 T. of pasta sauce on each plate & place a slice of pasta on top.

You may cut recipe in half:
1/2 lb. spaghetti, 2 lrg eggs, 1 15-oz. container ricotta cheese, 3/4 cup plus 2 tablespoons grated parmesan cheese, 1 cup marinara sauce, 1/2 cup shredded mozzarella cheese.
Follow above directions. Transfer spaghetti mixture to greased 9" pie plate. Bake 25 minutes.