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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Spaghetti is layered like lasagna with ricotta cheese, Italian tomato sauce, and mozzarella cheese for this fun and tasty baked pasta casserole. Ingredients:
reynolds wrap(r) release(r) non-stick aluminum foil |
1 (8 ounce) package spaghetti, cooked |
2 tablespoons butter or margarine |
1 cup grated parmesan cheese, divided |
1 (24 ounce) carton ricotta cheese or cottage cheese |
1 pound ground beef |
1 (25.75 ounce) jar prego® chunky garden combination italian sauce |
1 (8 ounce) package 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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