Tuesday, May 24, 2011

Tasty Tuesday-Baked Spasagna

If you love spaghetti and also love lasagna there's no reason to settle on one or the other when you can have both! The texture of this dish is great and the taste is phenomenal. It's also very easy to make it a vegetarian dish by eliminating the meat sauce.

You'll need:
1 1/2 lbs spaghetti noodles
2 lbs mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cup half and half
1/2 cup grated parmesan cheese
1 teaspoon dried oregano leaves
1 tablespoon basil
1 teaspoon chopped garlic
2 teaspoons of kosher salt
1 1/2 teaspoons olive oil

Preheat oven to 350 degrees. Cook spaghetti noodles according to directions then rinse with cold water and drain. Place noodles in a large bowl and set aside. In a separate bowl stir together ricotta, sour cream, half and half, mozzarella cheese, oregano, garlic, basil, salt, and half of your parmesan cheese. Add that mixture to the noodles and gently mix together with your hands. Rub a 9x13 glass baking dish with the olive oil to keep everything from sticking. Slowly pour spaghetti into dish and sprinkle remaining parmesan cheese on top. Cover with aluminum foil and bake for 30 minutes. Remove from oven and let cool for 10 minutes. After the spasagna has cooled, cut into squares and top with marinara sauce for a vegetarian option or your favorite meat sauce.

*Meat sauce recipe for those who want some inspiration!
You'll need:
1 lb ground beef
1 chopped onion
1 tablespoon garlic powder
1 jar of tomato sauce
1 28 ounce can of diced tomatoes
2 teaspoons Italian seasoning

Combine ground beef, onion, and garlic powder in a saucepan. Cook and stir until meat is brown and onion is tender. Drain the grease. Stir diced tomatoes and tomato sauce into the pan. Sprinkle with Italian seasoning and add salt and pepper to taste if needed. Simmer sauce for 30 minutes stirring occasionally.

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