Sunday, August 21, 2011

Spaghetti Bake

This is a great way to make spaghetti in advance.  It's layered like a lasagna, but much easier.


16 oz spaghetti                                1.00
2 quarts pasta sauce                        5.96
2 eggs                                               .30
30 oz Ricotta                                  3.28
1 cup chopped frozen spinach          .75
       (thawed and drained)
1/2 cup Parmesan                            .66
8 oz shredded mozzarella               2.32


Cook spaghetti to package directions and drain.  Let noodles cool slightly.  Beat the two eggs together and stir into the noodles.  Add the Parmesan and stir well. Spray three 8x8" foil pans with non-stick spray.  Place one third of the noodles into each pan.

Mix the spinach with the Ricotta and add salt and pepper to taste. 

Spread one third of the ricotta spinach mixture over each pan of noodles.
Top each pan with one third of the spaghetti sauce. 

Sprinkle one third of the mozzarella on each pan.

Cover with foil and label.

Place in freezer until ready to use.  When you are ready to use please thaw the spaghetti bake for two days in the fridge.  Bake 375 degrees for 60 minutes.  I was able to make three pans of spaghetti bake for $4.76.  I plan to bring one to a friend who is expecting twins, one to Grandma and Grandpa and will keep one for my and my husband. 

I put veggies into the sauce when I make it.  I have a recipe for this sauce on my blog.  You can locate the recipe on the index page.  If you want to bump up the nutrition in this dish you can layer in mushrooms, olives, green peppers or tomatoes.  You can hide a lot of veggies in this dish, or you can serve a salad on the side if you have some picky eaters in your home. 


Christie aka Keeza


  1. hi! this is my first time here. so, i normally dislike food from the freezer, but i wonder if i'm doing it wrong? we'll soon be a family of 9 and i'd really like to do this!

    do you really just cover it with a sheet of foil and freeze? it doesn't taste all....freezery? [technical term.] =)

  2. Some ingredients do not freeze well, but I am constantly trying new meals, freezing them, thawing them and tasting them to make sure they do not taste funny. The sooner you eat them the less likely they are to have freezer burn. Also it helps to keep your meals in a separate freezer that doesn't get opened as often as the freezer attached to your fridge. I keep frozen veggies and popsicles in my house freezer and the meals in the chest freezer in the garage which gets opened and closed less.

    If you are concerned about a bad taste I would use heavy duty foil to seal the pans, maybe use two layers and make sure you put it in the back of the freezer where it wont get warm near the door.

    Please give a recipe a try and let me know what you think! Thankyou for visiting my blog. I appreciate your comment.

    Christie aka Keeza