Layered Italian Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this in a binder while doing some purging. Not sure where it came from. I've made just a couple of changes (the addition of salt, and more garlic and oregano); the original just seemed a little bland for us. Ingredients:
1 lb ground beef |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 (8 ounce) can tomato sauce |
2 tablespoons dried parsley |
2 teaspoons dried oregano |
1 teaspoon salt |
8 ounces spaghetti, cooked not quite al dente, and drained |
2 cups ricotta cheese |
8 ounces mozzarella cheese, sliced |
1/2 cup parmesan cheese, shredded |
Directions:
1. Preheat oven to 350°F
2. Cook beef, onion, and garlic on medium low heat until brown; drain.
3. Stir in tomato sauce, parsley and oregano.
4. In a 9 x 13 baking dish, layer spaghetti (remember not to overcook since it will be cooking again in the oven), meat sauce, ricotta cheese, and mozzarella. Top with the Parmesan cheese.
5. Bake at 350F for 30 minutes, or until golden and bubbly.
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