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    You are in: Home / Recipes / Baked Spasagna by Cheddar's Recipe
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    Baked Spasagna by Cheddar's

    Baked Spasagna by Cheddar's. Photo by Bay Laurel

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    TxGriffLover's Note:

    This recipe was featured and prepared on our local Fox station this morning. It is on the menu at Cheddar's restaurants here in the DFW area. It is really good! This Italian dish uses spaghetti instead of lasagna noodles in a casserole-style treat that's sure to please your family. "Tender spaghetti baked with three cheeses and our Alfredo sauce, topped with our rich marinara, served with hot garlic bread."

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    Units: US | Metric

    Meat Sauce


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
    3. 3
      In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
    4. 4
      Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
    5. 5
      Rub a 9x13 glass baking dish with the olive oil.
    6. 6
      Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
    7. 7
      Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
    8. 8
      Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
    9. 9
      Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
    10. 10
      Meat Sauce.: Heat a heavy saucepan on medium heat for five minutes.
    11. 11
      Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
    12. 12
      Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
    13. 13
      Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
    14. 14
      Bring mixture to a simmer and cook uncovered for 30 minutes.
    15. 15
      Adjust seasoning with additional salt and pepper to taste.

    Browse Our Top High Calcium Recipes

    Ratings & Reviews:

    • on July 16, 2010


      If I had 10 stars this one would rate it. Definitely a calorie splurge, but worth every single fat gram. Hey, we don't eat it everyday. I used my own spaghetti sauce and offered my guests a choice of Alfredo, traditional sauce or half and half, with everyone choosing the half and half.
      I also cut back the salt a bit,just personal preference. Served 6 and had plenty leftover.
      Add a healthy salad (for redemption) some garlic bread and call it supper!
      Thanks so much for sharing this great pasta dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2013


      2lbs of mozzarella? I think it should be 2 cups, shredded. I substituted low-fat milk for half and half. I also put half the spaghetti mixture in the pan, then some sauce, and then the rest of the spaghetti. A yummy recipe that has lots of possibilities.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2010


      This recipie is AMAZING!!! My whole family loved it! I cannot wait to make it again! I gave a choice of the meat sauce or Alfredo... both were delicious but when I combined the 2 in the leftovers~ It was even better! Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for Baked Spasagna by Cheddar's

    Serving Size: 1 (434 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1381.3
    Calories from Fat 635
    Total Fat 70.6 g
    Saturated Fat 38.6 g
    Cholesterol 236.0 mg
    Sodium 2446.9 mg
    Total Carbohydrate 106.9 g
    Dietary Fiber 6.0 g
    Sugars 13.7 g
    Protein 73.5 g

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