I recently shared this yummy spaghetti bake in my Instagram stories and so many of you wanted the recipe.
This is a family favorite here in our home. It is the perfect quick weeknight meal that can also be made ahead of time and baked in the oven later. This recipe feeds a crowd. It’s also a favorite dish among those picky eaters too. I serve mine with a salad and toasted garlic bread.
Can I freeZe SpagHetti bake?
Absolutely you can! You can divide the recipe and make 2 8×8 pans or just double the recipe and bake one now and have one for later.
1 box 16oz spaghetti
1 Tbs olive oil
1 pound ground beef or Italian turkey sausage
1 24oz jar of your favorite marinara sauce
1 32oz container of Ricotta cheese
1 cup sour cream
1/2 cup grated Parmesan Cheese
2 Tbs minced parsley
2 cloves minced garlic
1 tsp salt
1 tsp pepper
2 cup shredded cheddar cheese
Preheat your oven to 350F and spray a 9×13 pan with cooking spray. Set aside.
Bring a large pot of salted water boiling for your spaghetti noodles. Cook accordingly to the directions on the box and drain.
In a large sauce pan, on medium heat pour olive oil, meat, salt, pepper and cook until done. Pour a jar of marinara sauce.
For the cheese sauce, use a large bowl so you can combine pasta and cheese sauce.
Mix ricotta cheese, sour cream, eggs, Parmesan cheese, minced parsley, garlic, salt and pepper.
Add cooked spaghetti to cheese mixture, toss and pour in the prepared greased 9×13 pan. Top with cooked meat sauce and sprinkle with cheddar cheese.
Bake in a 350 oven for 35 minutes until cheese is melted and bubbly.
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