Monday, January 11, 2010
Anyways, this make ahead spaghetti bake was the second dish I made. It was perfect since I was already cooked-out at two in the afternoon. By the time five rolled around, I just popped it in the oven and we had an excellent dinner without any last minute cooking.
1 lb ground beef
1/2 yellow onion, chopped
1/2 green pepper, chopped
3 tsp itallian seasoning, divided
2lb 14 oz bottled spaghetti sauce (feel free to make your own)
1 package spaghetti noodles (I used whole wheat)
2 cups ricotta cheese
3 cups cheddar cheese, grated and divided
At Ten O'Clock
5. Assemble: Spread 1/3 of sauce in a 9x13 pan. Put 1/2 of noodles on top. Spread ricotta mixture on noodles. Cover with 1 1/2 cup of cheese. Then layer 1/3 of sauce. Then put the rest of the noodles on top, and then cover with remaing sauce. Set aside 11/2 cup of cheese for later use. Cover and refridgerate.
1. Bake uncovered at 350 degrees for 45 minutes.
2. Cover with the reserved cheese and bake for 10 more minutes.
Boy, was this a hit. My husband said it was "almost as good as lasagna," and both of the kiddos inhaled it. My wonderful parents stopped by right as I was taking the dish right out of the oven, so I naturally sent some home with them. My dad called me to tell me it was "fabulous" and "looked fantastic and tasted as good as it looked." I would definately say it was a success.
Note: I used two pie plates instead of the 9x13.
Posted by Cami at Monday, January 11, 2010