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Baked Spaghetti Casserole

1 pound ground beef

1 teaspoon salt, divided

1 jar Fly Creek Cider Mill 1856 Bouillabaisse, or other FCCM pasta sauce

12 oz spaghetti

1 (15 oz) container ricotta cheese

1 cup sour cream

1-1/2 teaspoons Italian seasonings

1 teaspoon garlic powder

1/4 cup grated Parmesan cheese

Recipe Yield: Serves 6

  1. Preheat oven to 350 degrees F. Coat a 9"x13" baking dish or 3 quart casserole dish with cooking spray.
  2. In a large skillet over medium heat, brown ground beef with 1/2 teaspoon salt until no pink remains; drain off excess liquid.
  3. Stir in pasta sauce, set aside.
  4. Prepare spaghetti according to package directions; drain and place in a large bowl.
  5. Add ricotta cheese, sour cream, Italian season, garlic powder, and remaining salt.
  6. Stir until cheese is melted and spaghetti is evenly coated.
  7. Spread a cup of meat sauce in the bottom of prepared dish. Place spaghetti on top of sauce and top with remaining meat sauce.
  8. Sprinkle with Parmesan cheese on top.
  9. Cover with aluminum foil.
  10. Bake for 45 minutes. Remove foil and bake for addition 5 to 10 minutes, or until heated through.

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