Recipe for...Baked Spaghetti


Recipe for... spaghetti recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Baked Spaghetti This recipe is rated : 0 Recipe Ingredients 8 ounces spaghetti, cooked and drained 2 tablespoons butter 1 cup grated Parmesan cheese, divided 24 ounces ricotta or cottage cheese 1 pound ground beef 28 ounces chunky garden-style pasta sauce 8 ounces shredded mozzarella cheese Cooking Procedures Preheat oven to 400 degrees F. Line a 13 x 9-inch casserole dish with Reynolds Wrap nonstick foil with non-stick side toward food (or spray with nonstick cooking spray). Combine hot cooked spaghetti with butter; stir until it melts and coats spaghetti. Add 1/2 cup 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 cup Parmesan cheese. Brown 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 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving. Yield: 6 servings	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: ack in fat. They are best enveloped all around in slices of bacon, which Konig, in his famous " Geist der Kochkunst," calls their habit. If you have a very young chicken, it is best to split it down the back and broil it. It is also good dredged with flour and browned in an iron pan in some hot butter, first on About cooking young the outer side, then on the inner, sprinkling with salt after the former is turned uppermost. When done and removed to a hot platter, pour a little cream into
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