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Baked Spasagna

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Baked Spasagna combines the best of spaghetti and lasagna in one comforting, cheesy casserole. Layers of creamy pasta and rich meat sauce are baked to golden perfection, making this dish a family favorite for weeknight dinners or potlucks.

Ingredients

Scale

For the Pasta:

  • 1 lb spaghetti
  • 16 oz ricotta cheese
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Meat Sauce:

  • 1 lb ground beef or Italian sausage
  • 1 jar (24 oz) marinara sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes (optional, for heat)

For the Topping:

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  • Cook the Spaghetti:
    • Preheat the oven to 375°F (190°C).
    • Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  • Prepare the Meat Sauce:
    • In a large skillet, cook the ground beef or sausage over medium heat until browned and fully cooked. Drain excess fat.
    • Stir in the marinara sauce, Italian seasoning, onion powder, and red pepper flakes (if using). Simmer for 5-10 minutes, then set aside.
  • Make the Creamy Pasta Mixture:
    • In a large mixing bowl, combine the ricotta cheese, sour cream, Parmesan cheese, mozzarella cheese, beaten eggs, garlic powder, salt, and black pepper. Add the cooked spaghetti and toss to coat the pasta evenly.
  • Assemble the Spasagna:
    • Grease a 9×13-inch baking dish. Spread half of the spaghetti mixture in an even layer at the bottom of the dish.
    • Pour half of the meat sauce over the pasta layer. Repeat with the remaining spaghetti mixture and top with the rest of the meat sauce.
    • Sprinkle the shredded mozzarella and Parmesan cheese over the top.
  • Bake:
    • Cover the dish with aluminum foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Serve:
    • Let the baked spasagna rest for 5-10 minutes before slicing. Serve hot with a side salad or garlic bread. Enjoy!

Notes

  • Add a layer of fresh spinach or sautéed mushrooms between the pasta and meat sauce for extra flavor.
  • Substitute cottage cheese for ricotta if desired.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://ukfinda.com/baked-spasagna/