Recipes for Baked Spaghetti Casserole

Prep time - 10 minutes
Cook time - 30 minutes

Ingredients

• Beef, ground, 1 lb.
• Swiss cheese, slices, 4 oz.
• Tomatoes, canned, 2 cups
• Tomato sauce, 2 cups
• Cheddar and Jack cheese, grated, 2 cups
• Water, 1 cup
• Sausage, minced, 1 cup

• Onion, diced, ½ cup
• Tomato paste, ⅓ cup
• Parsley, chopped, ¼ cup
• Italian seasoning, 1½ teaspoons
• Sugar, ½ teaspoon
• Chicken breast, boneless, chopped, 2
• Bay leaves, 2
• Garlic cloves, chopped, 2
• Spaghetti, package, 2
• Cream cheese, package, 1
• Salt, for taste

Directions
Preheat the oven at 350ºF. Take a stock pot to combine canned tomatoes, tomato sauce, tomato paste, water, garlic, parsley, onions, Italian seasoning, salt, sugar, and bay leaves. Bring the ingredients to a boil. Once the mixture is boiling, decrease the heat, cover the pot, and simmer for about an hour.

In a large pan, combine beef, chicken, and sausage together. Cook the meats till they are perfectly done and then add it to the stock pot. Again simmer for about 20 minutes. In another pot, cook spaghetti according to the directions on the package. Take a pan and layer it with the sauce. Now place a layer of cooked spaghetti.

Add cream cheese, a layer of Swiss cheese, and another layer of ½ cheddar and Jack cheeses mix. Repeat the layers till the sauce is finished. Place the pan in the oven and bake for about 30 minutes. Take the pan out and add the rest of the cheese and melt it. Once the spaghetti is ready, cut into square pieces and serve hot.

Prep time - 20 minutes
Cook time - 25 minutes

Ingredients

• Beef, ground, 2 lb.
• Tomato sauce, 2 cans
• Mushroom, sliced, 1 can
• Cottage cheese, 4%, 2 cups
• Sour cream, ½ cup

• Dry bread crumbs, ½ cup
• Chives, minced, 2 tablespoons
• Butter, room temperature, 1½ teaspoons
• Garlic powder, 1 teaspoon
• Oregano, dried, 1 teaspoon
• Uncooked spaghetti, packages, 2
• Cream cheese, 1 package
• Onions, chopped, 2

Directions
Preheat the oven at 350ºF. Take a large skillet to cook beef and onions together. Keep the heat at medium, and let the meat turn pink; drain the meat and onions. Now add tomato sauce, mushrooms, garlic powder, and oregano in the same skillet.

Bring the ingredients to a boil, reduce the heat, and simmer for about 15 minutes keeping the skillet uncovered. In a pot, cook spaghetti according to the directions on the package. In a small bowl, mix cream cheese, cottage cheese, sour cream, and chives together. In a baking dish, place half cooked spaghetti and spread cottage cheese mix over the top.

Place the rest of the spaghetti, and then the beef mixture on top. Mix bread crumbs and butter together, and sprinkle it on top of the beef mixture. Place a cover on the dish, and bake for about 20 minutes. Take the cover off, and bake for another 5―10 minutes. Serve hot.

Prep time - 15 minutes
Cook time - 30 minutes

Ingredients

• Whole-wheat spaghetti, 8 oz.
• Stewed tomatoes, 1 can
• Artichokes, 1 can
• Olive oil, 2 tablespoons
• Ricotta, part-skim, 1 cup

• 1 cup Low-fat cottage cheese, 1 cup
• Mushrooms, canned, 1 cup
• Onions, chopped, 1 cup
• Garlic cloves, chopped, 4
• Bay leaf, 1
• Salt, black pepper, and garlic powder, for taste

Directions
Take a large pan to mix tomatoes, mushrooms, artichokes, bay leaf, garlic, and 1 tablespoon olive oil. Add salt and black pepper according to your taste. Let the ingredients simmer on medium-low heat. In a different pan, caramelize onions in 1 tablespoon olive oil.

Take a small bowl to mix in ricotta and cottage cheese, black pepper, and garlic powder together. Once the spaghetti is cooked, drain it and add it to the tomato sauce. Add the cheeses in as well.

Pour the spaghetti mix in a casserole dish, cover it, and place in the oven to bake for about 30 minutes. Sprinkle chopped basil or parsley as garnish, and serve hot.