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Baked Spaghetti

Reviewed: Oct. 30, 2013
This recipe was really good and easy. I only made a couple changes. I didn't line the bottom with foil but I did cover the top with it. I used a little less ricotta and 3 cups of mozzerella instead of 2. I still baked it for 45 minutes but only kept the foil on for 20 minutes since my family loves well done cheese. I also did as previous posters recommended and started with a sauce layer.
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