Baked Spaghetti | Baked Spaghetti Recipes | Baked Spaghetti Recipe

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Baked Spaghetti | Baked Spaghetti Recipes | Baked Spaghetti Recipe


Baked Spaghetti recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

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Baked Spaghetti
Reynolds Wrap Release Non-Stick Foil


1 package (8 oz.) spaghetti, cooked and drained


2 tablespoons butter OR margarine


1 cup grated Parmesan cheese, divided


1 container (24 oz.) ricotta cheese OR cottage cheese


1 pound ground beef


1 jar (about 28 oz.) chunky garden-style pasta sauce


1 package (8 oz.) shredded Mozzarella cheese

Instructions
Preheat oven to 400 deg F. Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick 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 15 minutes before serving.

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