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Apr 11, 2010

Baked Spaghetti




Reynolds Wrap Release Non-Stick Foil

1 package (8 oz.) spaghetti, cooked and drained

2 tablespoons butter OR margarine

1 cup grated Parmesan cheese, divided

1 container (24 oz.) ricotta cheese OR cottage cheese

1 pound ground beef

1 jar (about 28 oz.) chunky garden-style pasta sauce

1 package (8 oz.) shredded Mozzarella cheese



PREHEAT oven to 400 deg F. Line a 13x9x2-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 with non-stick foil. Bake 30 minutes. Remove foil cover

and continue baking 15 minutes or until cheese is lightly

browned. Let stand 15 minutes before serving.

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