Monday, August 27, 2012

Baked Spasanga

'Baked Spasanga'
Source: Adapted from Plain Chicken


spaghetti (24 oz)
shredded mozzarella cheese (32 oz)
8 oz ricotta cheese
8 oz sour cream
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese, divided
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon salt
1 jar spaghetti sauce (24 oz)
1 lb ground beef


1. Heat oven to 350 degrees. Cook spaghetti according to package directions, drain.

2. In LARGE bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add spaghetti and toss until well coated.

3. Pour spaghetti mixture into a greased 9x13 pan. Top spaghetti with remaining Parmesan cheese. Cover dish and bake 30 minutes.

4. While pasta is baking, prepare meat sauce. Brown ground beef in large skillet. Drain. Add spaghetti sauce and simmer.

5. Remove pasta from oven. Cut into squares and top with meat sauce.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife


  1. I love the photos of your food! Looks appetizing!

  2. Thank you! And this was awesome...definitely recommend trying it ;)

  3. I've been eyeing this recipe for quite some time. Tonight, with a late March snow falling, I wanted something heavy, comforting, rich and relatively easy to prepare. This definitely fit the bill and was delicious. I wasn't looking for anything healthy, delicate or light tonight. I served this with Italian sausage links, garlic bread and a big glass of red wine. I'm looking forward to leftovers tomorrow. Hopefully sanity will prevail and I'll finally add the much needed salad. :)


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife