Save this one to your list of recipes to bake and take to a school function, sports banquet, or potluck. I can pretty much guarantee you’ll be asked for the recipe and possibly hugged and kissed a couple of times.
Baked Spaghetti Casserole
Ingredients:
- 12 ounces spaghetti
- 1 egg, lightly beaten
- 1 cup part-skim ricotta cheese
- 1 pound lean ground beef
- 1/2 cup diced white or yellow onion
- 1 teaspoon minced garlic
- 1 (24 ounce) jar marinara sauce (meatless)
- 1/2 cup water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 3 tablespoons chopped fresh Italian parsley (optional)
- 8 ounces fresh mozzarella cheese, shredded
- 1 cup grated or shaved Parmesan cheese
Instructions:
Preheat oven to 350 degrees.
Prepare spaghetti according to package directions; cooking about 2 minutes shy of recommended time.
Meanwhile, cook ground beef in a large skillet, breaking it up with spoon as it cooks. When no pink remains, drain off grease. Return the pan to the heat and add onion and garlic. Cook and stir till veggies have softened. Add marinara sauce, 1/2 cup water, Italian seasoning, and salt to taste. Allow sauce to simmer for about 10 minutes.
While sauce simmers, drain cooked spaghetti well. Add ricotta and combine till all of the pasta is coated. Add lightly beaten egg and stir to combine.
Layer half the spaghetti mixture in a 13" x 9" casserole dish. Top with half the meat sauce, and half the mozzarella and Parmesan. Repeat layers with remaining ingredients.
Coat the underside of a piece of foil with non-stick cooking spray and cover the dish, coated side down. Bake at 350 degrees for 30 minutes. Remove foil and bake another 5 to 10 minutes till bubbly.
No comments:
Post a Comment