Directions:
- 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.
- 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 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.35 Kcal (1262 kJ) | ||
| Calories from fat | 187.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.84g | 32% | |
|---|---|---|---|
| Cholesterol | 77.15mg | 26% | |
| Sodium | 506.85mg | 21% | |
| Potassium | 254.42mg | 5% | |
| Total Carbs | 3.06g | 1% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 25.72g | 51% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 359.9mg | 36% | |
| Amount Per 100 g | |||
| Calories | 243.03 Kcal (1018 kJ) | ||
| Calories from fat | 151.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.81g | 32% | |
|---|---|---|---|
| Cholesterol | 62.22mg | 26% | |
| Sodium | 408.76mg | 21% | |
| Potassium | 205.18mg | 5% | |
| Total Carbs | 2.47g | 1% | |
| Sugars | 0.6g | 3% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 20.75g | 51% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 10% | |
| Calcium | 290.3mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
