This recipe is a Reynolds Wrap recipe
Ingredients:
1 pkg spaghetti, cooked and drained
2 Tbsp butter or margarine
1 cup grated parmesan cheese (divided)
1-24 oz container ricotta or cottage cheese
1 pound ground beef
1-28 oz jar chunk garden-style pasta sauce
1-8 oz pkg shredded mozzarella cheese
Directions:
- Preheat oven to 400
- Line a 9x13x2 baking pan with non-stick foil with non-stick side toward food
- Combine hot cooked spaghetti with butter and stir until butter melts and coats pasta
- Add 1/2 cup parmesan cheese and stir to coat
- Arrange spaghetti in an even layer in 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 cheese
- Cover with non-stick toil and bake at 400 for 30 minutes
- Remove foil and continue baking 15 minutes until cheese in lightly browned
- Let stand 10 minutes before serving
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