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Meatless Spaghetti Casserole

Meatless Spaghetti Casserole created by MA HIKER

I got this yummy dish from Taste of Home Magazine.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Cook spaghetti according to package directions; drain. Add butter and Parmesan; toss to coat.
  • Process the ricotta cheese in a blender until smooth. In a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. Add the spaghetti; toss to coat.
  • Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with the remaining mozzarella.
  • Cover; bake at 350° for 40-45 minutes or until heated through.
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RECIPE MADE WITH LOVE BY

@JenniferK2
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@JenniferK2
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"I got this yummy dish from Taste of Home Magazine."
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  1. newspapergal
    DH & I really liked this. I sauteed the onion & garlic (along with some sliced mushrooms) in a bit of olive oil while the pasta was cooking. I also halved the mozzarella. I love cheese, but 1.5 cups of it plus the parmesan & ricotta was plenty. When I tossed the pasta with the sauce, I thought it looked too saucey, but once it baked up, the sauce-noodle ratio was perfect. The leftovers also reheated really well.
    Reply
  2. MA HIKER
    Meatless Spaghetti Casserole Created by MA HIKER
    Reply
  3. MA HIKER
    This was very tasty. Just the thing for some leftover sauce I had. My kids missed the meat but it would be nice with some browned ground turkey to keep down the fat if you don't mind meat. Thanks for the post.
    Reply
  4. JenniferK2
    I got this yummy dish from Taste of Home Magazine.
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