BAKED SPAGHETTI CASSEROLE RECIPE: HOW TO MAKE IT
Kathy Bence from Edmonds, Washington always gets asked for a copy of this family-pleasing recipe. The hearty meatless main dish - a combination of spaghetti and lasagna ingredients - is cheese and well seasoned with a creamy tomato sauce.
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. , In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 301 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 774mg sodium, CarbohydrateContent 31g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 starch
EASY BAKED SPAGHETTI FOR A CROWD - KITCHN
Steps:
- Grease a baking dish and heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray. Meanwhile, bring a large pot of water to a boil.
- Cook the pasta. Add the spaghetti and 1 teaspoon of the salt. Cook according to package directions until the spaghetti is al dente, 8 to 10 minutes. Meanwhile, make the sauce.
- Brown the beef and make the sauce. Heat the oil in a large skillet over medium heat until shimmering. Add the beef and use a stiff spatula to break it up into large pieces. Season with the remaining 1/2 teaspoon salt and let the meat brown undisturbed 4 to 5 minutes. Break the meat up into smaller pieces with the spatula and continue to cook until the beef is mostly browned with no pink showing, 2 to 3 minutes more. Remove from the heat and stir in the marinara.
- Drain the pasta and cool slightly. When the pasta is ready, drain but do not rinse. Let cool for 5 minutes, just long enough to prevent the eggs from scrambling.
- Make the ricotta layer. While the pasta is cooling, stir the ricotta, Italian seasoning, and garlic together in a small bowl.
- Whisk together the egg and Parmesan cheese. Place the eggs and Parmesan cheese in a large bowl and whisk to combine. Add the drained and cooled spaghetti and toss to coat.
- Layer the spaghetti, ricotta mixture, meat sauce, and mozzarella. Place 1/2 of the pasta mixture in the baking dish in an even layer. Dollop with 1/2 of the ricotta mixture, then spread with a spatula. Spoon 1/2 of the meat sauce over the ricotta, then sprinkle with 1/2 of the cheese. Repeat the layers with the remaining ingredients.
- Bake covered 30 minutes, then 10 to 15 minutes uncovered. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Uncover and cook until the edges are bubbling and the cheese is melted and browned in spots, 10 to 15 minutes more. Garnish with fresh parsley, if desired. Let cool 5 minutes before cutting and serving.
Nutrition Facts : SaturatedFatContent 13.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 35.6 g, SugarContent 4.7 g, ServingSize Serves 12, ProteinContent 28.0 g, FatContent 29.0 g, Calories 520 cal, SodiumContent 674.2 mg, FiberContent 2.3 g, CholesterolContent 0 mg
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