Baked Spaghetti

Baked Spaghetti
From: Google Researcher
Ingredients:
8 ounces spaghetti, cooked and drained
2 tablespoons butter
1 cup grated Parmesan cheese
divided; 24 ounces ricotta or cottage cheese
1 pound ground beef
28 ounces chunky garden-style pasta sauce
8 ounces shredded mozzarella cheese
Directions:
Preheat oven to 400 degrees F. Line a 13 x
9-inch casserole dish with Reynolds Wrap
nonstick foil with non-stick side toward food (or
spray with nonstick cooking spray). Combine hot
cooked spaghetti with butter; stir until it melts and
coats spaghetti. Add 1/2 cup Parmesan cheese; stir
to coat. Arrange spaghetti in an even layer in the
foil-lined pan. Spread ricotta cheese over
spaghetti. Sprinkle with 1/4 cup Parmesan cheese.
Brown ground beef; drain. Add pasta sauce and
heat until bubbly. Spoon over cheeses. Top with
mozzarella cheese and remaining parmesan.
Cover with nonstick foil. Bake 30 minutes.
Remove foil cover and continue baking 15
minutes or until cheese is lightly browned. Let
stand 10 minutes before serving. Yield: 6
servings.

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