Baked Three Cheese Spaghetti
Shopping List:
16 ounces thin spaghetti
1 tub (15-16 ounces) ricotta cheese
¼ cup milk
3 tablespoons butter or margarine, melted
¼ teaspoon salt
1 tablespoon olive oil
1 small yellow onion, diced
1/3 cup diced green bell pepper
1 jar (24-26 ounces) marinara sauce
1/3 cup parmesan cheese
2 cups shredded mozzarella cheese
¼ teaspoon Italian seasoning
1. Preheat oven to 350 degrees. Boil spaghetti for 2 less minutes than package directions. Drain and rinse under cold water. Transfer to a 4 quart baking dish. ( Rectangular is best )
2. Add ricotta cheese, milk, melted butter, and salt to the spaghetti in the baking dish and toss all until combined.
3. In a large nonstick skillet over medium high heat, sauté olive oil, onion, and green bell pepper until peppers are crisp-tender, about 4 minutes.
4. Add marinara sauce and parmesan cheese to the skillet and stir all to combine. Pour over spaghetti mixture in baking dish.
5. Top with mozzarella cheese and then sprinkle with Italian seasoning. Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 15-20 minutes, or until cheese begins to brown and sauce is bubbly. Let cool 5 minutes before serving.
This is the recipe given to me by my sister. It says on the bottom of the recipe to add 1 pound of ground beef to the skillet in step 3, browning well before adding the onion and green pepper for a full meal.
In my experience making this recipe, I put the spaghetti in a bowl and then added step 2 and mixed well and then added to the baking dish because it was too much to mix in the baking dish. Anyway, it is filling and very tasty! I made this once with sausage instead of hamburger, and it was better yet. The first time I made this, when I took the foil off, some of the cheese was sticking to the foil. So from now on, I just spray the foil with non stick spray before I cover it.
Shopping List:
16 ounces thin spaghetti
1 tub (15-16 ounces) ricotta cheese
¼ cup milk
3 tablespoons butter or margarine, melted
¼ teaspoon salt
1 tablespoon olive oil
1 small yellow onion, diced
1/3 cup diced green bell pepper
1 jar (24-26 ounces) marinara sauce
1/3 cup parmesan cheese
2 cups shredded mozzarella cheese
¼ teaspoon Italian seasoning
1. Preheat oven to 350 degrees. Boil spaghetti for 2 less minutes than package directions. Drain and rinse under cold water. Transfer to a 4 quart baking dish. ( Rectangular is best )
2. Add ricotta cheese, milk, melted butter, and salt to the spaghetti in the baking dish and toss all until combined.
3. In a large nonstick skillet over medium high heat, sauté olive oil, onion, and green bell pepper until peppers are crisp-tender, about 4 minutes.
4. Add marinara sauce and parmesan cheese to the skillet and stir all to combine. Pour over spaghetti mixture in baking dish.
5. Top with mozzarella cheese and then sprinkle with Italian seasoning. Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 15-20 minutes, or until cheese begins to brown and sauce is bubbly. Let cool 5 minutes before serving.
This is the recipe given to me by my sister. It says on the bottom of the recipe to add 1 pound of ground beef to the skillet in step 3, browning well before adding the onion and green pepper for a full meal.
In my experience making this recipe, I put the spaghetti in a bowl and then added step 2 and mixed well and then added to the baking dish because it was too much to mix in the baking dish. Anyway, it is filling and very tasty! I made this once with sausage instead of hamburger, and it was better yet. The first time I made this, when I took the foil off, some of the cheese was sticking to the foil. So from now on, I just spray the foil with non stick spray before I cover it.
