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Baked Spaghetti

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."

Rate/Review | Read Reviews (262)

Prep Time:
20 Min

Cook Time:
55 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

Reynolds Wrap® Release® 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

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.

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!