Tasty Tuesday: Baked Spasagna

Tuesday, August 6, 2013

Tuesday nights dinner was delicious and it was the first time I made it. I will be making it again for sure. Everyone loved it except for my toddler who refused to even try it because he is weird. This kid is italian and wont eat (or try) pasta except for mac and cheese.... UGH! Work with me here kid! So he ate strawberries for dinner.
Baked Spasagna

Servings- 6 to 8 large portions

1 lb. of Spaghetti Noodles
2 lbs. of Shredded Mozzarella Cheese (You can use less of this if you would like to)
8 ounces of Ricotta Cheese
8 ounces of Sour Cream
1 1/4 cups Half & Half
1 teaspoon Italian Seasoning
1 teaspoon Minced Garlic
1/2 teaspoon Ground Pepper
1 teaspoon Kosher Salt
1 Jar Spaghetti Sauce (Whatever sauce you prefer)

1. Preheat oven to 350 degrees.
2. Cook spaghetti according to package directions, then drain and place in a large mixing bowl.
3. In another mixing bowl, stir together sour cream, ricotta cheese, half & half, mozzarella (save some to sprinkle on top), italian seasoning, pepper, salt, and minced garlic.
4. Add above cheese mixture to spaghetti. Mix until spaghetti is evenly coated with the mixture.
5. Spray a 9x13 glass baking dish with non-stick cooking spray.
6. Place spaghetti mixture into prepared dish. Top with remaining cheese.
7. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
8. Remove from oven, remove foil and place dish on hot pads to cool for 10 minutes.
9. While that is cooling heat up the spaghetti sauce on the stove.
10. Cut pasta into squares and top with sauce.
11. SERVE!

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