spaghetti casserole
This is a little bit of a twist on traditional spaghetti that I found on Allrecipes. Although the original recipe didn't call for it, I added one pound of ground sirloin. I also substituted Cottage cheese for the Ricotta and substituted grated Parmesan cheese for the shredded kind.
prep time
20 Min
cook time
40 Min
method
---
yield
9 to 10
Ingredients
- 6 ounces uncooked spaghetti
- 1 tablespoon butter or margarine
- 1/3 cup shredded parmesan cheese
- 1 (26 oz.) jar spaghetti sauce
- 2 cups chopped green pepper
- 1 (14 oz.) can diced tomatoes, drained
- 8 ounces ricotta cheese
- 1 (8 oz.) can mushroom stems and pieces, drained
- 1 small onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons garlic powder
- 3 cups mozzarella cheese, divided
How To Make spaghetti casserole
-
Step 1Preheat oven to 350 F.
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Step 2Cook spaghetti according to package directions and drain.
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Step 3Add butter or margarine and Parmesan cheese; toss to coat.
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Step 4In a large bowl, combine the spaghetti sauce, green pepper and tomatoes; in a blender, process the Ricotta cheese until pureed; add to the spaghetti sauce mixture.
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Step 5Stir in the mushrooms, onion, garlic powder, basil, oregano and 1 1/2 cups Mozzarella cheese; add the spaghetti; toss to coat.
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Step 6Transfer to a 13 X 9-inch baking dish coated with nonstick cooking spray; sprinkle with remaining Mozzarella.
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Step 7Cover and bake in preheated oven for 40 to 45 minutes or until heated through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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