Baked Spasagna

Is it spaghetti? Is it lasagna? It’s….both. Just imagine spaghetti noodles mixed with the same yummy ricotta mixture that is usually found in

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the layers of lasagna. Then it’s all baked and topped with your favorite meat sauce or meatless if that’s what you’re going for.

It’s good and full of flavor. I’m not going to say that it’s healthy by any means but it’s a comfort dish that the whole family will love. Supposedly it’s a knock off from a dish from the restaurant Cheddar’s but since I haven’t been there I can’t vouch for that.

This Baked Spasagna makes a heaping 9X13 pan of pasta so prepare to feed a crowd or even half it.

Baked Spasagna

QB2A2213Spaghetti noodles are mixed with the cheesy mixture that you would usually put in lasagna. spasagna-bite

Baked Spasagna

Yield: 14 servings

Ingredients

  • 1 1/2 lbs (24 ounces) spaghetti noodles, uncooked
  • 2 lbs shredded mozzarella cheese (you could probably get away with less)
  • 8 ounces ricotta cheese
  • 8 ounces sour cream
  • 1 1/4 cups half-and-half
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • Meat Sauce:
  • 12 ounces ground beef or sausage
  • 1/2 cup chopped white onion
  • 1 (24 ounce) jar spaghetti sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl.
  3. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese.
  4. Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture.
  5. Spray a 9x13 glass baking dish with cooking spray.
  6. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan 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 cooling rack for 10 minutes.
  9. While pasta is cooking, prepare the meat sauce.
  10. For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes.
  11. Cut pasta into into squares and top with meat sauce.

Notes

Source: adapted from Food.com

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Comments

  1. Wow. Mind Blown! I need to try this, I can’t understand why this recipe has not been in my life before now! Xx

  2. I totally love this idea and have to try it!!

  3. Seriously how unique is this? Incredible!! WOW

    • Actually, there are several recipes for Spasagna on Pinterest, so not really too unique. I found the version I use about a year and a half ago on here. They all seem pretty similar to me and Spasagna tastes pretty good.

  4. Wow haven’t made a recipe yet the whole family didn’t love…..just wondering if you could freeze any leftovers for later..thank you for making dinner so yummy and different with so many recipes to choose from dinner is never the same!!!!!!

  5. wow, spasagna is a mouthful! I’ve never heard of this, and I had to click over when i saw it on your sidebar…my darn picky kids don’t do lasagna these days…

  6. Made this last night when we had family in town. It was a hit and so easy!

  7. Dr.Doug get a clue and try something new before you knock it…..have made this a few times now and it’s a huge it even used cottage cheese instead of ricotta & still loved it…..your missing out buddy!!!!

  8. This sounds delicious. I can’t wait to try it.
    Thank you for sharing!!

  9. tiffany davis says:

    Can I make this ahead and bake the next day? I have company coming and need to do something easy but ymmy.

  10. Recipe sounds great. What is half and half please. Cheers Mandy

  11. Spasagna was my favorite dish from Cheddar’s when we had one where I lived here in Illinois. When I first came across this recipe, I was ecstatic and it does taste just like the dish from Cheddars!

  12. Charlotte from AZ says:

    Gotta try this!! Sounds great and lots of folks saying it was great and easy too…my kind of meal!
    As for Dr. Doug…he’s the only one that had to knock it. It always amazes me why people have to
    make the effort to be negative…especially when they haven’t even tried it! Just ‘click on’ to
    another page and let it go…just sayin!

  13. My kids love this recipe! My boyfriend made it one day for something different and now instead of lasagna, we have spasagna…same premise just MUCH LESS work! And it’s absolutely, positively delicious!

  14. I just made this last night and let me tell you it is probably one of the most amazing recipes I have found in a long time. It was so easy to make and absolutely DELICIOUS and that is an understatement!
    Thank you so much for posting this recipe!!

  15. This recipe was awesometastic!!!! I made it as is the first time and it was amazing. I made some alterations the second and third time using goat cheese and a veggie sauce and some other minor modifications and it was still yumazing! Thanks so much for posting this! I will blog my version with a link back to your original recipe. Good stuff!! :)

  16. Thank you for sharing…made this for today’s Valentines dinner for my daughter and niece and they loved it! I don’t get the haters ….I still make classic lasagna but this is a great alternative for working or busy Moms.Was a lot faster.And it was cheaper also.Anyway…thanks a bunch ;)

  17. I’m thinking about doing this with chicken and adding spinach to it…do you think that would still work. Without adding the sauce at the end, or would it be to dried out?

  18. For the first time ever my end product looked like the pictures on the blog! WOOOHOO!!! This was very yummy! Thank you for sharing the recipe!

  19. Do you think substituting the spaghetti for baked spaghetti squash strings (not sure what they would be called, faux pasta? lol) would work?

  20. Does it have to be a glass pan? I dont have one…

  21. Love this recipe and I don’t change a thing. I use ground italian sausage and this dish is so good. I like to make the whole recipe and freeze half of it for later as it reheats really well. One full batch of this is enough to feed 6-8 if you do side salads and veggies, so a half batch easily feeds two adults and two kids. Love it.