Prep 25 mins
Cook 40 mins
Been on a ranch kick lately, so I visited the Hidden Valley and discovered this recipe. People really seem to enjoy it, and it's certainly different from the traditional spaghetti pie. I haven't tried it yet, but thought I'd share it with you.
- 226.79 g spaghetti
- 354.88 ml Hidden Valley® Original Ranch® Dressing
- 118.29 ml ricotta cheese
- 2 eggs
- 226.79 g ground beef or 226.79 g bulk Italian sausage, browned and drained
- 236.59 ml mozzarella cheese, shredded
- Preheat oven to 350 degrees. Cook pasta according to package directions and drain. In a large bowl, whisk ranch dressing with ricotta cheese and eggs. Add meat and spaghetti, and stir until combined. Place pasta in a 9 inch baking dish and sprinkle evenly with the mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is bubbly and browned. Let stand covered for 10 minutes before slicing. Cut into wedges and serve.