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
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.