recipes

Sunday, August 7, 2016

BAKED SPAGHETTI

    • 16 oz thin spaghetti
    • 1 lb italian hamburger, cooked
    • 24 oz jar spaghetti sauce
    • 2 eggs
    • 1/3 cup parmesan
    • 1/2 stick of  butter melted
    • 15 oz ricotta
    • 3 tbsp parsley
    • 1/4 cup sour cream
    • 2 cups mozzarella cheese
    • 2 cups of provolone

    Preheat to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

    Cook spaghetti according to package directions. Drain. Whisk together eggs,  and melted butter and parmesan cheese. Toss with pasta. Set aside.

    Combine ricotta, sour cream and parsley.
    Combine spaghetti sauce and cooked sausage/hamburger. Set aside.

    Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella and provolone. Repeat layers.

    Cover pan with aluminum foil and bake 35 minutes. Remove foil and bake an additional 10 minutes (until cheese is bubbly).

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