I haven't done Make It Monday in a while so I thought I'd share a tasty recipe with you today! I've had lots of friends having babies lately & this recipe has been a great one to take. It's Baked Spaghetti. I usually serve w/ salad or green beans & bread. It's yumo!!
Baked Spaghetti
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| Reynolds Wrap® Release® Non-Stick Foil (I also use regular foil & spray the side of it that will be touching the spaghetti w/ non-stick spray. Works just as good!) |
| 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(I use ricotta) |
| 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°F. Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food. (Or just spray the pan w/ non-stick spray!)
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.
If you have a Back To School tradition you'd like to share, please email me! I'm working on this post now & looking for some more great ideas!
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