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Baked Spasagna Recipe

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This recipe for Baked Spasagna is from The Master's School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 lbs spaghetti noodles, uncooked
2 lbs. mozzarella cheese
8 oz. ricotta cheese
8 oz. sour cream
1-1/4 c. half-and-half
1/2 c. grated parmesan cheese, divided use
1 tsp. dried oregano leaves
1 tbsp. chopped fresh basil
1/2 tsp. pepper
1 tsp. chopped garlic
2 tsp. kosher salt
1-1/2 tsp. olive oil
Directions:
Directions:
Cook spaghetti according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese.
Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
Rub a 9x13 glass baking dish with the olive oil.
Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
Cover dish with aluminum foil and bake at 350º in preheated oven for 30 minutes.
Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
Cut into six-eight squares and top with your favorite meat sauce.

 

 

 

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