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Pasta

Baked Spaghetti

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Pasta: Baked Spaghetti
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INGREDIENTS
Servings: 6
Reynolds Wrap(R) Release(R) Non-Stick Aluminum Foil
spaghetti, cooked
butter OR margarine
grated Parmesan cheese, divided
ricotta cheese OR cottage cheese
ground beef
Prego® Chunky Garden Combination Italian Sauce
shredded mozzarella cheese
DIRECTIONS
  1. Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Release® Non-Stick Aluminum Foil with non-stick side toward food.
  2. 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.
  3. Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.
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