Recipe for cooking baked spaghetti

Quick Meals- Salads and Pasta :: Pasta Recipes

Baked Spaghetti

8 oz. spaghetti, cooked and drained
2 Tbsp. butter
1 C. grated Parmesan cheese, divided
24 oz. ricotta or cottage cheese
1 lb. lean ground beef
28 oz. chunky garden-style pasta sauce
8 oz. shredded mozzarella cheese

Preheat oven to 400 degrees F. Line a 13 x 9-in. casserole dish with Reynolds Wrap nonstick foil with non-stick side toward food (or spray with nonstick cooking spray).

Mix together hot cooked spaghetti with butter; stir until it melts and coats spaghetti. Add 1/2 C. Parmesan cheese; stir to coat.

Arrange spaghetti in an even layer in the foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 C. Parmesan cheese.

Brown lean ground beef; drain. Add pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining parmesan. Cover with nonstick foil. Bake 30 min. Remove foil cover and continue baking 15 min. or until cheese is browned lightly. Let stand 10 min. before servings.

Yield: 6 servings