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.
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