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