Favorite Baked Spaghetti
Total TimePrep: 25 min. Bake: 1 hour
Very good and easy to make I baked it in my pampered chef rectangle casserole stone it turned out great. The stone is deeper then a 9 x 13 glasses baker.
Very easy to put together, and really liked the carbonara tweak on the spaghetti. I made the following changes to work with my pantry items - 1 1/2 lbs. of hamburger, a 32-ounce jar of sauce and angel hair pasta. It does make a full 9x13-inch pan, so would use a deep pan next time to prevent spill over in the oven. Will make again.
Well, my goodness, Laurie. We can't be cheap, can we?
I’ve made this several times. My husband loves it. But I do use more meat and sauce than called for and add more seasoning.
Cottage cheese? Yuck...maybe use ricotta. In Lancaster, PA the cheap people use cottage cheese.
Great potluck dish! I doubled the recipe to make two casseroles and used more spaghetti sauce than doubling the recipe called for. Since we're not fans of cottage cheese in Italian dishes, I substituted ricotta cheese. The eggs, butter and parmesan cheese tossed with the spaghetti added a nice richness to the dish. This crowd gobbled it up! Easy to put together and delicious. Will definitely make again!
I use both Cheddar and Mozzarella cheeses. I also use Petite diced tomatoes and tomato sauce. I make extra so measurements aren’t used! My sauce is really a simple spaghetti sauce: lots of dried herbs, basil, oregano and whatever one likes. You just can’t ruin it!
Made exactly as recipe instructs. Amazing combination of spaghetti and lasagna, definitely a new family favorite!
This was easy to make but bland and too much noodle taste and very little sauce. I did use mild italian sausage instead of beef and only used 2 T butter. Otherwise followed the recipe. Maybe more sauce to noodle ratio and more seasoning? The cheese crust on top did turn out good.
Used jack cheese, because mozzarella is like candle wax, no taste. Spice it up any way you like. Great for having lots of folks over, and also reheats well.