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Campbell's(R) Baked Spaghetti
Recipe by:
Campbell's Kitchen
Spaghetti is layered like lasagna with ricotta cheese, Italian tomato sauce, and mozzarella cheese for this fun and tasty baked pasta casserole.
Ready in 1 hour 15 mins
Added to favorites by 6 cooks
Ingredients
Serves: 6
- Reynolds Wrap(R) Release(R) 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 OR cottage cheese
- 1 pound ground beef
- 1 (25.75 ounce) jar Prego(R) Chunky Garden Combination Italian Sauce
- 1 (8 ounce) package shredded mozzarella cheese
Preparation method
Prep: 20 mins | Cook: 55 mins1.
Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap(R) Release(R) 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.
Tip: Here's the easy way to line a pan - turn the pan upside down and press Reynolds Wrap(R) Release(R) Non-Stick Aluminum Foil (non-stick side down) around it. Remove the foil. Flip the pan upright and drop the foil inside. Crimp the edges and you're ready to cook!
Provided by: Campbell's Kitchen
Last updated:
Apr 11 2013
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