Baked Spaghetti with Ricotta Cheese
Ingredients
- 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
- paprika
- 1/4 tsp
- cayenne pepper
- 1 tsp
- nutmeg
- 1 Tbsp
- brown sugar
- 1 small
- 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
- 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.
