You can make this casserole ahead of time or freeze it. Great dish for a crowd - serves 10-12 people. I love the combination of ingredients that are tossed with the pasta!
The Best Baked Spaghetti
16 oz thin spaghetti, cooked and drained 1 lb. Italian sausage or hamburger, cooked Spaghetti sauce (homemade) or store bought 2 eggs 1/3 cup Parmesan cheese 5 tbsp butter, melted 15 oz ricotta 3 tbsp parsley 1/4 cup sour cream 4 cups mozzarella cheese
Preheat oven to 350 degrees; lightly spray a 9x13 inch pan with cooking spray. Set aside. Whisk together eggs, Parmesan cheese and melted butter. Toss with cooked pasta. Set aside. Combine ricotta, parsley and sour cream. Set aside.
Combine spaghetti sauce and cooked sausage/hamburger. Set aside.
Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella, repeat layers.
Cover pan with aluminum foil (don’t forget to spray the foil with cooking spray) and bake 35 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.
Etc. — If you want to add a little more “zing” to any of your recipes, use this house seasoning recipe: 1 cup salt; l/4 c. black pepper and l/4 c. garlic powder - this makes 1 1/2 cups - mix ingredients together and store in an airtight container - Use l l/2 tsp. for your recipe.
Note: May 6, 2016 issue of NC Gazette - Awesome Asparagus - when grilling - parboil the asparagus before you place on your grill with the olive oil. (Sorry my fault :( )