Real Recipes From Real Home Cooks ®

baked spaghetti with ricotta cheese

a recipe by
Kathy Williams
Rock Hill, SC

This is my version of the ever so popular dish.

serves 10-12
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For baked spaghetti with ricotta cheese

  • olive oil
  • 1 lb
    italian sausage, mild casings removed
  • 1 md
    onion, chopped
  • 1 md
    bell pepper, chopped
  • 2 clove
    garlic, chopped
  • 1 Tbsp
    carmelized tomato paste
  • 1 can
    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 sm
    rine of parmigiano-reggiano
  • 3/4 lb
    cooked speghetti drained
  • 1
    15 oz of ricotta cheese
  • 1/2 c
    parmesan cheese grated
  • 1 tsp
    garlic powder
  • mozzarella cheese

How To Make baked spaghetti with ricotta cheese

  • 1
    In 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.
  • 2
    In a small bowl combine ricotta and parmesan cheese. Shread mozzarella cheeses and add a little garlic salt or italian seasonings and toss.
  • 3
    Remove 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.

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