Baked Spasagna (Lasagna & Spaghetti) Recipe
Baked Spasagna is what happens when Spaghetti falls in love with Lasagna. While I love to eat lasagna, I am not a huge fan of preparing it. It always seemed a little too fussy and time intensive. Sure you can buy no boil noodles, but I have never been much of a fan of the taste or texture of those. Of course a frozen lasagna is an option for some families, but I really dislike all the brands I have tried in the past.
This recipe for Baked Spasagna that I spotted over at The Kitchen Life of a Navy Wife appealed to me in that you kept the layers separate until ready to serve. If you want to have lots of cheesy noodles and just a touch of the meat sauce, you can portion that out accordingly. Using Ricotta instead of cottage cheese ensures that sauce coating the noodles is smoother and not watery. We used a homemade spaghetti sauce from Mel’s Kitchen Cafe, adding Sweet Italian Sausage.
You could save a bit of time and use your favorite jarred spaghetti sauce but I highly recommend that you add in some freshly cooked spicy or sweet Italian sausage to boost the flavor. The result of this dish is a comforting, cheesy, hearty meal best served with a fresh green salad and some garlic bread. Many thanks to The Kitchen Life of a Navy Wife and Mel’s Kitchen Cafe for their recipes. Enjoy!
12 oz. spaghetti or other spiral style pasta
16 oz. shredded mozzarella cheese
4 oz. ricotta cheese
4 oz. sour cream
2/3 cup half-and-half
1/4 cup grated Parmesan cheese, divided
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
1/2 teaspoon minced garlic
1/2 teaspoon salt
Already prepared meat spaghetti sauce, a few cups worth, heated through
1. Heat oven to 350-f degrees. Cook spaghetti according to package directions, drain.
2. In a large mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add spaghetti and toss until well coated.
3. Pour spaghetti mixture into a greased 8"x8" pan. Top spaghetti with remaining Parmesan cheese. Cover dish and bake 30-40 minutes, until cheese is melted and the casserole is bubbling and hot.
4. Remove pasta from oven. Cut into squares and top with prepared, warmed meat sauce.