READY IN 1¼ hrs

Baked Spaghetti

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"Spaghetti is layered like lasagna with ricotta cheese, Italian tomato sauce, and mozzarella cheese for this fun and tasty baked pasta casserole." — Campbell's Kitchen

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

Footnotes

Tip: Here's the easy way to line a pan - turn the pan upside down and press Reynolds Wrap® Release® 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!

Reviews More Reviews

Most Helpful Positive Review

Feb 23, 2009

One simple change takes this from a 4 to a 5 star recipe. First time I made this exactly as written (with the exception of my own sauce as everyone has their own favorite). It was very good but something seemed to be missing. My second time making this was perfection. Follow recipe exactly but assemble it with half of the sauce directly on top of the noodles and the remaining half over the ricotta layer. This incorporates the ingredients together and improved the taste incredibly.

—whoami

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Most Helpful Critical Review

Nov 29, 2010

I made this for two reasons. 1) I got some serious couponing done this morning and cleaned up on spaghetti sauce and 2) I'm trying to get my younger child to eat more food and this was easy enough for him to help cook. I used jarred sauce but I gussied it up with extra spices, fresh onion and garlic and a glug of red wine. I used only a little fresh parmesan on the top and lowfat cottage cheese/mozzerella. So it wouldn't be too dried out--what I did was eliminated the butter and in a big bowl, I mixed up the spaghetti, sauce, cottage cheese and half the shredded cheese, and before putting it in the oven, I sprinkled it with the remaining cheese and a little fresh parmesan. Really freaking yummy. This made a huge 9x13 pan full but only a little remains. I'm glad I mixed it all together because I think it would have either been too greasy or too dry had I not. It was just right. This will make excellent spaghetti/garlic bread sandwiches tomorrow. The family all told me this is a keeper! (And, if you're wondering, the little guy loved it, too!) Next time, I might try to sneak more veggies in and cut back on the pasta. This is so cost-effective for feeding large families (or three very hungry boys).

—Sarah Jo

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392 Ratings

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Nov 10, 2008

I cooked this dish for myself and my husband and we both really enjoyed it. I did not line my pan with aluminum foil, but I did cover the pan with foil as it called for. It did not seem to matter that the pan wasn't lined. Also, I did add garlic, onion and pepper to the meat when I browned it. I will definitely cook this again!

—1983callie

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Nov 08, 2008

This was so good! The only thing I did different was to add a half of cup of the sauce mixture to the bottom of the pan, before I put the spaghetti in.

—KRISTINLYNN145

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Jan 12, 2009

This recipe is wonderful!!! I make it whenever my husband and I have dinner parties and I always get great compliments on it. The ricotta definitely makes a big difference. I did change the recipe a bit though. I used nonstick cooking spray instead of lining the pan and it came out just fine. Also, I used a combination of ground beef and italian sausage. I also used Classico sauce instead of Prego because I prefer its flavor a lot more.

—Courtney

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Mar 30, 2009

this was absolutely awesome i made it for my wife and son they both agreed. i put a layer of sauce down first then noodles then sauce then ricotta cheese then more sauce and topped it with the mozzarella. i also used mids spagghetti sauce instead of prego.

—chrs3750

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Jan 16, 2009

This was just fabulous! My family ate like half the pan in no time. This was off the hook! My spaghetti wasn't even cooked right at all, and I'm telling you, this was just awesome!!! My 2 year old ate like a champ that night, it's a must try! You'll love it.

—Kansas Steve

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Feb 03, 2009

We all thought this was very good. I realized I didn't have enough mozzarella so I substituted some sharp cheddar for a portion of the mozzarella and was very pleased with the results.

—Memphis Dad

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Nutrition

Calories
706 kcal
35%

Carbohydrates
47.4 g
15%

Cholesterol
127 mg
42%

Fat
36.3 g
56%

Fiber
4 g
16%

Protein
46.3 g
93%

Sodium
1090 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Spaghetti

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 706
Calories from Fat: 327

% Daily Value *
Total Fat 36.3g 56 %
Saturated Fat 19.3g 96 %
Cholesterol 127mg 42 %
Sodium 1090mg 44 %
** Potassium 430mg 12 %
Total Carbohydrates 47.4g 15 %
Dietary Fiber 4g 16 %
Protein 46.3g 93 %
Sugars 11.3g
** Vitamin A 16 %
** Vitamin C 0 %
** Calcium 95 %
** Iron 32 %
** Thiamin 44 %
** Niacin 111 %
** Vitamin B6 15 %
** Magnesium 22 %
** Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.