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  • Patricia Duff

    So, I made this tonight. Baked Spasagna. I also only used 1box of spaghetti instead of 2 for a 9x13 pan, and it is plenty. It got rave reviews at my house even from my picky eater. Nice change up for regular baked spaghetti.

  • Christina Wright-sutton

    Plain Chicken: Baked Spasanga- sub spaghetti squash for pasta

  • Liz Mesler

    Baked Spasagna Original pinner says "Holy crap, it was good. I also only used 1 1/2 boxes of spaghetti instead of 2 for a 9x13 pan, and it is plenty."24 oz spaghetti 32 oz mozzarella cheese, grated (yes - 2 lb of cheese) 8 ounces ricotta cheese 8 ounces sour cream 1 1/4 cups half-and-half 1/2 cup grated parmesan cheese , divided 1 tsp oregano 1 tsp basil 1/2 tsp pepper 1 tsp minced garlic 1 tsp salt 1 jar (26oz)spaghetti sauce 1 lb italian sausage or ground beef

  • Jill Bye Perkins

    Baked Spasanga 24 oz spaghetti 32 oz grated mozz cheese 8 oz ricotta 8 oz sour cream 1 1/4 c half-n-half 1/2 c parmesan cheese 1 t oregano 1 t basil 1/2 t pepper 1 t garlic 1 t salt jar spaghetti sauce lb ground beef Cook spaghetti combine sour cream ricotta half-and-half mozz oregano basil, pepper garlic salt and half Parmesan cheese. Add spaghetti stir Pour in 9x13 pan Top with Parmesan cheese. Cover, bake 30 minutes. prepare meat sauce. Cut pasta & top with meat sauce.

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