Description
Baked Spasagna is a delightful fusion of spaghetti and lasagna, combining tender spaghetti noodles with a rich, cheesy mixture, topped with a savory meat sauce. This hearty dish is perfect for family dinners or gatherings.
Ingredients
Units
Scale
For the Pasta:
- 1.5 pounds (24 ounces) spaghetti noodles
- 2 pounds (32 ounces) shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup sour cream
- 1 1/4 cups half-and-half
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon salt
For the Meat Sauce:
- 1 pound ground beef or Italian sausage
- 1 (24-ounce) jar spaghetti sauce
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Cook Spaghetti: Prepare the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- Prepare Cheese Mixture: In a large bowl, combine shredded mozzarella, ricotta cheese, sour cream, half-and-half, dried oregano, dried basil, black pepper, minced garlic, salt, and half of the grated Parmesan cheese. Mix thoroughly.
- Combine Pasta and Cheese: Add the cooked spaghetti to the cheese mixture, tossing gently to ensure even coating.
- Assemble in Baking Dish: Lightly grease a 9×13-inch baking dish. Transfer the spaghetti mixture into the dish, spreading it evenly. Sprinkle the remaining Parmesan cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes.
- Prepare Meat Sauce: While the pasta bakes, cook the ground beef or Italian sausage in a skillet over medium heat until browned. Add chopped onion and minced garlic, cooking until softened. Drain any excess fat. Stir in the spaghetti sauce, season with salt and pepper, and let it simmer for about 10 minutes.
- Serve: Once the baked spaghetti is done, remove it from the oven and let it rest for 10 minutes. Cut into squares and serve topped with the meat sauce.
Notes
- This dish can be prepared ahead of time and refrigerated. If baking straight from the refrigerator, you may need to add a few extra minutes to the cooking time.
- Baked Spasagna can also be frozen. To bake after freezing, thaw completely and bake as directed.
- For a vegetarian version, omit the meat and use a marinara sauce.