Baked Spaghetti With Ricotta Recipe 385 Food

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BAKED SPAGHETTI PIE



Baked Spaghetti Pie image

I found this recipe off of Recipe Goldmine. We love Baked Spaghetti and this recipe for it is so easy and delicious! Serve it with a green salad and some garlic bread for an easy meal. This could be made in advance to freeze and would be a great potluck dish.

Provided by Little Bee

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs spaghetti
2 lbs ricotta cheese
1/2 cup whole milk
3 large eggs
1 clove garlic
1 lb ground beef
1 lb hot Italian sausage
2 cups spaghetti sauce
1 lb provolone cheese, sliced thin
1/2 cup freshly grated romano cheese or 1/2 cup parmesan cheese

Steps:

  • Preheat oven to 475 degrees F.
  • Boil spaghetti until Al Dente drain and set aside.
  • Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together.
  • Spray a 13 x 9-inch baking pan and press spaghetti mixture into it until compact and even.
  • Cook ground beef, sausage, and garlic in a large skillet.
  • Drain fat, removing as much as possible.
  • Stir in spaghetti sauce.
  • Spread evenly over spaghetti base in pan.
  • Layer slices of Provolone over meat mixture, then add the grated Romano on top of that.
  • Bake 20 minutes.

Nutrition Facts : Calories 1631.2, Fat 83.2, SaturatedFat 41.6, Cholesterol 341.7, Sodium 1707.1, Carbohydrate 127.7, Fiber 6, Sugar 9.8, Protein 88

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA



Cheesy Baked Pasta With Sausage and Ricotta image

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Provided by Melissa Clark

Categories     easy, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

Steps:

  • Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
  • Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

BAKED SPAGHETTI WITH RICOTTA RECIPE - (3.8/5)



Baked Spaghetti with Ricotta Recipe - (3.8/5) image

Provided by Rindarose166

Number Of Ingredients 9

1 (16-ounce) package spaghetti
1 (24-ounce) jar spaghetti sauce or to taste
1 (15-ounce) container Ricotta cheese
1/2 cup parmesan cheese
1 1/2 cups mozzarella cheese
1 egg
1/2 teaspoon oregano
1/2 teaspoon thyme
salt and black pepper to taste

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.

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