Baked Spaghetti

Baked Spaghetti

You can make this ahead of time, and put in the oven before dinner!

Ingredients:

Reynolds Wrap® Release® 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

1 pound ground beef (I used ground turkey, and it was still yummy)

1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

1 (8 ounce) package shredded mozzerella 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.

Recipe originally from Allrecipes.com, credits to the picture go to Allrecipes.com also.