Baked Spaghetti

Baked spaghetti

A casserole dish full of cheesy baked spaghetti is comforting and convenient for any time of the year.

Baked Spaghetti
Makes 6 to 8 servings
  • 1 pound ground chuck
  • 1 (24-ounce) jar pasta sauce
  • 4 ounces pepperoni, coarsely chopped
  • 4 large eggs
  • ⅔ cup grated fresh Parmesan cheese
  • 12 ounces spaghetti, cooked according to package directions
  • 2 tablespoons butter, softened
  • 2 cups ricotta cheese
  • 6 slices part-skim mozzarella cheese
  • Garnish: chopped fresh parsley
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large skillet, cook beef over medium-high heat until browned and crumbly; drain. Stir in pasta sauce and pepperoni.
  3. In a large bowl, whisk together eggs and Parmesan. Stir in spaghetti and butter until well combined. Pour into prepared pan. Spread ricotta onto spaghetti. Spread meat sauce onto ricotta; top with mozzarella.
  4. Bake until hot and bubbly, about 35 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Kitchen Tip: This recipe can be divided between 2 (8-inch) square baking dishes. Bake one, and freeze the other for up to 1 month.

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March/April 2018 Issue Preview