"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
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Reynolds Wrap(R) Release(R) Non-Stick Aluminum Foil
1 (8 ounce) package
butter OR margarine
grated Parmesan cheese, divided
1 (24 ounce) carton
ricotta cheese OR cottage cheese
1 (25.75 ounce) jar
Prego® Chunky Garden Combination Italian Sauce
1 (8 ounce) package
shredded mozzarella cheese
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.
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).
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 327
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