Spaghetti is the one meal you cook when you need not to touch the kitchen the next day. I’ve never cooked spaghetti and didn’t have leftovers. Like never.
This time I ventured off the beaten path that is known as lazy spaghetti, you know the routine. Boil noodles. Brown meat. Add sauce. Done.
Layered, baked spaghetti is what I call it. Went on a pinning spree….are you following me?
I digress.
On said Pinterest spree I came across this recipe for baked spaghetti and decided to give it a whirl.
I’m telling you now, this one was not really labor intensive but was comprised of more than just sauce, noodles and meat. Read, you are going to have to add these ingredients to your grocery list unless you are fancy and have ricotta and parsley chilling in your refrigerator.
I used turkey meat and you know turkey is bland so don’t be light handed with the seasoning, or you can follow the recipe. I like to remix mine.
Chop the parsley really fine and after you mix it with a little sour cream and ricotta you are ready to start with your spaghetti layers
One more layer then bake.
I made a mistake and didn’t get enough cheese so the pickings were slim when I got to the final layer of cheese but it turned out great…and I didn’t have to cook for THREE days!
- 16 oz thin spaghetti
- 1 lb italian sausage or hamburger, cooked
- 24 oz jar spaghetti sauce
- 2 eggs
- 1/3 cup parmesan
- 5 tbsp butter melted
- 15 oz ricotta
- 3 tbsp parsley
- 1/4 cup sour cream
- 4 cups mozzarella cheese
- Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
- Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese and melted butter. Toss with pasta. Set aside.
- Combine ricotta, parsley and sour cream. Set aside.
- Combine spaghetti sauce and cooked sausage/hamburger. Set aside.
- Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella. Repeat layers.
- Cover pan with aluminum foil and bake 35 minutes. Remove foil and bake an additional 10 minutes (until cheese is bubbly).
9 Comments
Sabrina
September 29, 2015 at 10:46 amAnything that lasts a couple of days is for sure going on my recipe list. Going to try this recipe out this weekend!
Mimi
October 1, 2015 at 3:10 pmNothing like knowing you don’t have to cook!!
Charlotte
September 30, 2015 at 12:26 pmThis looks delicious, will have to try !
Mimi
October 1, 2015 at 3:11 pmIt is yummy!
Tia
October 1, 2015 at 10:07 amThis looks so good!!! I normally make baked ziti when I don’t feel like cooking for a couple days. I’m going to try this spaghetti next time.
Mimi
October 1, 2015 at 3:12 pmThen I turned around and made baked ziti last night! I don’t have to cook for the rest of the weekend.
Jenni
October 1, 2015 at 6:24 pmLeftovers represent everything right in the world! Can’t wait to make this recipe. Thanks!
Mrs. AOK
October 2, 2015 at 5:58 pmWHY DO YOU HAVE ME DROOLING OVER HERE?!?! 😀
This looks sooooo good! Thanks for sharing your recipe with us. 🙂
XOXO
Edye
September 20, 2017 at 9:37 amPinned! My family would devour this dish! 😉