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Layered spaghetti casserole
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| Artist: |
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| Categories: |
Casseroles, Entrees, Meats, Pastas & Noodles |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Lean Ground Beef | | 30
| oz | Spaghetti Sauce, 1 Jar | | 8
| oz | Spaghetti, Cooked And | | | -Drained | | 2
| large | Eggs: Beaten | | 1/3
| cup | Parmesan Cheese, Grated | | 15
| oz | Part-Skim Milk Ricotta | | | -Cheese, 1 Container | | 1/2
| cup | Fresh Parsley, Chopped | | 1
| cup | Mozzarella Cheese | | | -Shredded, 4 Ounces |
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Procedures:
| 1 | Heat the oven to 350 °F. | | 2 | Cook the ground beef in a 10-inch skillet, over medium-high heat, stirring occasionally, until brown the drain off the excess fat. | | 3 | Stir in the spaghetti sauce and remove from the heat. | | 4 | Mix the spaghetti, eggs, parmesan cheese, blending well, and spread in an ungreased rectangular baking dish, 13 x 9 x 2-inches. | | 5 | Mix the ricotta cheese and parsley, blending well, then spread evenly over the spaghetti mixture. | | 6 | Pour the sauce mixture over the ricotta cheese mixture. | | 7 | Sprinkle with the mozzarella cheese. | | 8 | Bake, uncovered, for about 20 minutes or until the mixture is hot and the cheese is melted. | | 9 | Serve hot. | | 10 | Nutrition information per serving: calories: 465 protein: 28 grams carbohydrates: 37 grams fat: 23 grams cholesterol: 115 milligrams sodium: 1090 milligrams potassium: 810 |
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