Ingredients: |
Ingredients: 1 1/2 lbs spaghetti noodles, uncooked
2 lbs. mozzarella cheese
8 oz. ricotta cheese
1 1/4 cups half-and-half
1/2 cup grated Parmesan cheese, divided use
1 teaspoon dried oregano leaves
1 Tablespoon chopped fresh basil
1/2 teaspoon white pepper
1 teaspoon chopped garlic
2 teaspoons kosher salt
1 1/2 teaspoons olive oil
Meat Sauce:
1 24-oz jar spaghetti sauce
12 oz. ground beef
1 tbs. chopped garlic
1 cup chopped onion
1 tsp. salt
1 tsp. dried leaf oregano
1 Tbs. Chopped fresh basil
1 tsp. granulated sugar
1/2 cup red wine
1/4 cup Romano Cheese
Additional Salt and Pepper if you like
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Directions: |
Directions:Preheat oven 350 degrees.
Cook spaghetti according to package directions.
Rinse under cold water and drain. Place in a large mixing bowl.
In another mixing bowl, stir togather sour cream, ricotta, half and half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
Add above cheese mixture to the spaghetti. Using hands, mix gently until spahetti is evenly coated with mixture.
Rub a 9x13 glass baking dish with olive oil.
Gently place spahetti mixture into prepared dish. Top with remaining Parmesan cheese.
Cover dish with aluminum foil and bake at 350 degrees in pre-heated 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 meat sauce below, or your favorite meat or marinara sauce.
Meat Sauce if you don't use your own:
Heat in a heavy saucepan for five minutes add ground beef and stir in break up clumps. Cook until meat is brown, drain well and set aside.
Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
Return reserved meat to pan, along with spahetti sauce, salt, oregano, basil, sugar, red wine and Ramono Cheese, Stir well to combine.
Bring mixture to a simmer and cook uncovered for 30 minutes.
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This recipe for Cheddar's Baked Spasagna is from