Baked Spaghetti

By fowsar

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Ingredients

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® Chunky Garden Combination Italian Sauce
1 (8 ounce) package shredded mozzarella cheese

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 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.

Step 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.

Step 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.