I am a sucker for all things Italian. I love lasagna, spaghetti, veal parmigiana, and more. When I came across this baked spaghetti dish I was drooling over the picture. I mean, the thing is covered in a mass amount of cheese. It looks heavenly when coming right out of the oven. I love making these kinds of meals for my family to enjoy. And get these, the leftovers are outstanding. I was amazed at how easy it all was.
Nothing tastes better than a nice hunk of garlic bread with this amazing baked spaghetti!
Ingredients
1 pound ground beef
1 teaspoon Morton salt, divided
1 (26-ounce) jar spaghetti sauce
12 ounces Barilla spaghetti
1 (15-ounce) container ricotta cheese
1 cup Daisy sour cream
1 1/2 teaspoons McCormick Italian seasoning
1 teaspoon garlic powder
1/4 cup grated Kraft Parmesan cheese
Instructions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish or 3-quart casserole with cooking spray.
In a large skillet over medium heat, brown ground beef with 1/2 teaspoon salt until no pink remains; drain off excess liquid. Stir in spaghetti sauce; set aside.
Prepare spaghetti according to package directions; drain and place in a large bowl. Add ricotta cheese, sour cream, Italian seasoning, garlic powder, and remaining salt. Stir until cheese is melted and spaghetti is evenly coated.
Spread a cup of meat sauce in the bottom of prepared baking dish. Place spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top. Cover with aluminum foil.
Bake 45 minutes. Remove foil and bake 5 to 10 additional minutes, or until heated through.
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Quick Tip: Serve this baked spaghetti with garlic bread and a side salad.