BAKED SPAGHETTI

1 package (8 oz.) spaghetti, cooked and drained
2 tablespoons butter or margarine
1 cup grated Parmesan cheese, divided use
1 (24 oz.) container ricotta cheese (or cottage cheese)
1 pound ground beef
1 (about 28 oz.) jar chunky garden-style pasta sauce
1 (8 oz.) package shredded Mozzarella cheese

Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food.

Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese.

Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses. Top with Mozzarella cheese and remaining Parmesan cheese. Cover with non-stick foil.

Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Makes 6 servings
Source: Magazine recipe clipping: Reynolds Kitchens ad

Category:  Main Dishes, Pasta, Sauces
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