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18Ingredients
75Minutes
520Calories
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Description
This hearty spaghetti casserole bakes with meat sauce and a creamy layer of ricotta cheese. If you're a fan of crispy edges, you can bake it in a 9 1/2- or 10-inch-wide Bundt pan instead of the casserole dish, and the whole thing will have those wonderful edges! (Allow the same amount of time for baking, about 40 minutes covered and 15 minutes uncovered.) The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
10 SERVINGS
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Directions
- Preheat the oven to 375°F.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water. Cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the meat sauce.
NutritionView More
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520Calories
Sodium
Fat
Protein
Carbs
Fiber
| Calories520Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1260mg53% |
| Potassium500mg14% |
| Protein27g53% |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber5g20% |
| Sugars11g22% |
| Vitamin A25% |
| Vitamin C4% |
| Calcium50% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(22)
Nicole Casa a month ago
This dish is so delicious!! Simple to make and very little cleanup. I added an egg and a little heavy cream to my ricotta and it came out perfectly creamy and tasty!
brady J. 3 months ago
used thinly sliced and diced rib eye in place of ground beef, then added Italian meatballs before last last layer of cheese. mmmm mmm mmmmm!!!!
Marie Magee 8 months ago
Excellent! It took a little longer than I had planned to prep but those were issues that I could have prepared better for. It was a HUGE hit with my husband and teenage son! Will definitely make again!
Brittany Radford 9 months ago
After carefully reading reviews, I tweaked this recipe. The slight variation of this version I made turned out fantastic! First off, I realized I didn't have spaghetti noodles, so I subbed the ziti I had on hand.
I took heed and made half the box instead of 3/4. I also made 46 ounces of sauce with my 1 lb of ground beef. Finally, I heavily seasoned the ricotta mixture (by doubling the measurements) before putting it all together. Adjusting this recipe made it incredible, the perfect complimentary ratios of meat to noodle to sauce and flavor. I followed the assembly exactly as well as cooking time and temperature. This will go in my recipe index as one to remake again and again!
matthew wagner a year ago
OMG. This is better than restaurants I've been to! Forget eating out, I'm cooking for now on!
Breeze a year ago
maybe more cheese and tomato sauce will turn this 4 star review into a 5. really good tho.
Britney M a year ago
It was amazing!!!. I used ground sausage and added basil leaves. I highly recommend.
Jessy Jean a year ago
Made as instructed, but it’s entirely way too much pasta for only 1lb of ground beef. Less pasta (probably 1/2) and 1lb of beef, more sauce needed and added some seasonings to our taste. I will make it again but, modify to meet our family’s taste.
Beth Bozeman 2 years ago
It was good. However, next time I’ll use less noodles and more meat and season it a little more! Needs some tweaking, but overall I would recommend it.