Cheesy Baked Spaghetti Recipe
This dish can be made 2 weeks in advance. Do not bake. Place in prepared baking dish and cover tightly with aluminum foil. Freeze. When ready to serve, allow dish to come to room temperature and partially thaw. Bake an additional 5-15 minutes or until bubbly.
8 ounces ricotta or cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup light or fat-free sour cream, room temperature
2 cups low-sodium chicken broth
1 clove garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon salt
8 ounces spaghetti or angel hair pasta, cooked and drained
Freshly ground white or black pepper, to taste
Cooking spray or oil for coating baking dish
Additional grated Parmesan cheese for passing
Preheat oven to 350ºF. Place cheeses and sour cream in a large bowl and mix until well-blended. Stir in stock, garlic and parsley. Mix well. Place pasta in the bowl and gently toss with cheese mixture. Taste for salt and pepper.
Coat a 9 x 9-inch baking dish or gratin dish with the cooking spray or oil. Pour in the pasta mixture and top with Parmesan cheese
Bake uncovered, until bubbly, 25-30 minutes
Baked Spaghetti with Beef and Marinara Sauce
1 lb uncooked spaghetti
2 tablespoons olive oil
1 yellow onion, diced
Salt and pepper, to taste
1 1/2 lb ground beef
1 jar (25.5 oz) marinara sauce
1 lb mozzarella cheese, sliced
Sliced fresh basil leaves
Heat oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Cook and drain spaghetti as directed on package.
Meanwhile, heat olive oil in a skillet over medium heat. Add onion and season with salt and pepper. Cook about 5 minutes, stirring occasionally, until onion starts to brown. Add ground beef. Cook and stir about 8 minutes or until browned. Stir in marinara sauce and heat until warmed.
In baking dish, mix cooked spaghetti and pasta sauce mixture. Top with mozzarella. Bake about 30 minutes or until bubbling and cheese is melted. Top with sliced fresh basil leaves
Baked Spaghetti with Ham and Cheese
8 ounces linguine or spaghetti broken into 4-inch pieces
4 tablespoons butter
1 1/2 cups ham, diced
8 ounces mushrooms, thinly sliced
1 medium onion, thinly sliced
4 green onions, sliced
1 tablespoon parsley, chopped
2 teaspoon mixed dried herbs (Italian blend, thyme, rosemary or marjoram)
4 tablespoons flour
2 cups lo-sodium chicken broth
4 tablespoons sherry
1⁄2 cup heavy cream
Salt and black pepper to taste
1 cup sharp cheddar cheese, shredded
1⁄2 cup Parmesan cheese
1 cup frozen green peas
Heat the oven to 350°F. Spray a casserole dish 13x9 with a nonstick spray. Cook the pasta according to package directions. Drain and set aside.
Add the butter to a large pan and heat to medium. Add mushrooms, ham, onion, green onion, parsley and mixed herbs and cook until the vegetables are soft.
Add the flour and stir until well blended. Add broth, sherry, nutmeg and salt and pepper.
Cook and stir until the sauce mixture thickens. Reduce heat to medium and add the cream, 1/2 of the Parmesan, 1/2 of the cheddar and the peas. Taste for salt and pepper and add if needed.
Add the drained pasta to the vegetable and cheese mixture and toss well. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese is browned.