Baked Spaghetti with Ricotta Cheese

Kathy Williams


This is my version of the ever so popular dish.

☆☆☆☆☆ 0 votes
20 Min
30 Min


olive oil
1 lb
italian sausage, mild casings removed
1 medium
onion, chopped
1 medium
bell pepper, chopped
2 clove
garlic, chopped
1 Tbsp
carmelized tomato paste
1 can(s)
28 oz can of crushed tomatoes
1 Tbsp
italian seasoning
1 Tbsp
oregano, dried
1 Tbsp
1/4 tsp
cayenne pepper
1 tsp
1 Tbsp
brown sugar
1 small
rine of parmigiano-reggiano
3/4 lb
cooked speghetti drained
15 oz of ricotta cheese
1/2 c
parmesan cheese grated
1 tsp
garlic powder
mozzarella cheese


1In a large pan over med-high heat, brown italian sausage in olive oil, add chopped onions and bell peppers. Season with salt and pepper. Saute until onion and peppers are soft, add garlic and cook for a minute, add tomato paste and suate until fragrant. Add the crushed tomatoes, the spices and the parmigiano-reggiano rine.
Simmer stirring ocasionally for 10 minutes.
Add the brown sugar and stir until melted. Set aside.
2In a small bowl combine ricotta and parmesan cheese.
Shread mozzarella cheeses and add a little garlic salt or italian seasonings and toss.
3Remove the parmigiano-reggiano rine from meat mixture.
In a 9x13 pan cover the bottom with a little of the meat sauce.
Combine the remaining meat sauce with the cooked spaghetti.
Place half of the spaghetti mixture in the 9x13 pan, sprinkle with mozzarella cheese,pack down.
Spread the ricotta mixture, and add the remaining spaghetti mixture, pack down.Sprinkle with remaining mozzarella cheese.
Spray tin foil with pam and cover the dish.
Bake at 350 F for 30 minutes, take foil off the last 5 minutes of baking.

About Baked Spaghetti with Ricotta Cheese

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American