BAKED SPAGHETTI WITH RICOTTA RECIPE - (3.8/5)
Provided by Rindarose166
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Prepare the spaghetti according to the directions on the box. Cook to al dente. Drain. Lightly spray nonstick cooking spray inside a 13x9-inch baking pan or 2 9-inch round pans. Toss the spaghetti together with the sauce and pour it into the pan. In a medium mixing bowl, combine the Ricotta, parmesan, mozzarella, egg, and spices. Spread the cheese stuff over top of the spaghetti. Cover with foil. Bake at 375°F for 45 minutes or until cheese is bubbly. Or, cook it at 375°F for 20 minutes and then turn the broiler on high for about 3 minutes. You'll end up with that pizza-like cheese on top. If using the broiler method, keep a close eye on the dish, and remove when the cheese is browned and bubbly. Allow to cool and rest for about 15 minutes, then serve.
BAKED SPAGHETTI CASSEROLE WITH RICOTTA CHEESE
If you love pasta, you'll love this baked spaghetti casserole made with ricotta and cream cheese. This easy recipe is made with a ground beef tomato sauce and layers of creamy, cheesy goodness. Family friendly and ready in less than an hour.
Provided by Nikole Berg
Categories Main Dish
Time 1h
Number Of Ingredients 12
Steps:
- In a large nonstick skillet (or any skillet, add oil if not non-stick) add ground beef, chopped onions, garlic and season with salt and pepper. Cook over medium high heat until meat is browned. Drain excess grease. Add jarred marinara sauce and Italian seasoning. Stir to combine and simmer while you prepare the pasta noodles.
- Cook pasta to al dente in heavily salted water. Drain, but don't rinse. Add pasta to ground beef tomato sauce mixture. Coat noodles with sauce. Remove from heat.
- Microwave the cream cheese for 30 seconds or until very soft. Add to a medium bowl along with the ricotta and parmesan cheese. Stir until well combined.
- Spray a 9 by 13 inch casserole dish with cooking spray. Layer half the noodle mixture on the bottom. Spread all the cream cheese mixture over the noodles. Top with the remaining noodle mixture. Layer the sliced cheese over the top.
- Bake uncovered in a preheated oven at 375º F. for 35 minutes or until hot and bubbly. To brown the top, turn heat to broil and bake for an additional 5 minutes or until the top is golden brown.
Nutrition Facts : Calories 520 kcal, Carbohydrate 29 g, Protein 35 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 118 mg, Sodium 447 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPAGHETTI AND MEATBALLS WITH RICOTTA
Provided by Bobby Flay
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
- Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops.
- For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes.
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
- Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
- Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
- To cook the pasta, bring a large pot of water to a boil and add salt.
- Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
- Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
- Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves.
BAKED SPAGHETTI CASSEROLE
Kathy Bence from Edmonds, Washington always gets asked for a copy of this family-pleasing recipe. The hearty meatless main dish - a combination of spaghetti and lasagna ingredients - is cheese and well seasoned with a creamy tomato sauce.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. , In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 301 calories, Fat 12g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 774mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
SPAGHETTI WITH RICOTTA CHEESE SAUCE
Make and share this Spaghetti With Ricotta Cheese Sauce recipe from Food.com.
Provided by Kitzy
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pan of lightly salted water to the boil over a medium heat. Add the past and cook for about 8-10 minutes until al dente.
- Drain the pasta, return to the pan and toss with the butter and parsley. Keep warm.
- To make the sauce mix the almonds, ricotta, nutmeg, cinnamon and creme fraiche together in a small pan over a low heat. Stir until it forms a thick paste. Gradually stir in the oil. Then slowly pour in the stock until smooth. Season to taste.
- Transfer the pasta to a large, warmed serving dish, pour the sauce over it and toss together well with 2 forks. Sprinkle over the pine kernels, garnish with a parsley sprig and serve.
Nutrition Facts : Calories 903.9, Fat 53.7, SaturatedFat 19.4, Cholesterol 90, Sodium 336.1, Carbohydrate 83.3, Fiber 7.2, Sugar 3.7, Protein 25.4
BAKED SPAGHETTI
A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.
Provided by CALLIKO
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
- Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
- Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g
5 STAR BAKED SPAGHETTI
one of my family's favorite dinners, period. extremely easy, can also be tailored to what or how much of what you have. the difference is the ricotta. it gives it an amazing taste yet still doesnt taste like lasagne. try it.. with or without the mini meatballs!
Provided by chef2six
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. mix all of meatball ingredients together, form small (approx 1.5") balls.
- 2. boil until done in 1" of water, turning once.set aside. preheat oven to 350 degrees.
- 3. prepare spaghetti as usual until almost done, drain.
- 4. spread the 8oz tomato sauce, garlic powder, and 16 oz of ricotta cheese into a 13 x 9 pan.
- 5. dump spaghetti, mix well.
- 6. add the meatballs, and jar of spaghetti sauce over top, and then the rest of the cheeses- mozzarella, cheddar, and parmesan.
- 7. place into oven uncovered, bake 30 minutes.
Nutrition Facts : Calories 723.5, Fat 28.2, SaturatedFat 13.1, Cholesterol 134.2, Sodium 1634.2, Carbohydrate 76.4, Fiber 4.1, Sugar 11.1, Protein 39.6
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