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Baked Spaghetti

Created by jclawson, Thursday, 02 December 2010


Instead of boiling water on your motorhome's stove to make spaghetti, freeze this spaghetti casserole at home ahead of time and reheat it in the coach's conventional oven or microwave oven. This recipe can be made with meat or by using a medley of onions, peppers, summer squash, and zucchini for a vegetarian main dish. Line the pan with the new Reynolds Wrap Release non-stick aluminum foil to avoid washing the dish. This recipe fills a 9-inch-by-13-inch pan and serves six; or, set out two pans to make two servings for three people, or three pans for two servings each.


At a glance
8-ounce package spaghetti, cooked and drained
2 tablespoons olive oil
3-ounce wedge Parmesan cheese, grated
24-ounce container ricotta cheese or cottage cheese
1 pound ground beef or turkey, or 2 cups coarsely chopped vegetables
28-ounce jar pasta sauce
8-ounce package shredded mozzarella cheese


Cook the spaghetti, drain it, and toss it with 1 tablespoon of olive oil and half of the grated Parmesan cheese. Arrange half of the spaghetti in the casserole. Stir-fry the ground meat or vegetables in the second tablespoon of oil until the meat is done or the vegetables are crisp-tender, and drain. Dot the spaghetti with teaspoons of the ricotta or cottage cheese, spread half of the pasta sauce over the spaghetti and ricotta, top with the meat or the vegetables, and sprinkle with half of the remaining Parmesan cheese. Place the rest of the spaghetti over the meat or vegetables, cover with the remaining sauce, then top with the mozzarella cheese and the rest of the Parmesan cheese. To proceed, cover the dish with the non-stick foil and bake for 30 minutes at 375 degrees. Remove the foil cover and bake for an additional 15 minutes. Let the dish stand for 10 minutes before serving.

If you want to take this meal on the road, assemble the casserole at home, cover it, and freeze it. To serve, thaw and bake, covered with foil, until heated through; then uncover and return to the oven until the cheese topping is bubbly and golden. Individual cooking times will depend on the size of the casserole and your oven or microwave oven. Creamy coleslaw and crusty Italian bread complete the meal. Then have a tangy, fat-free Italian ice for dessert.

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