Four Cheese Baked Spaghetti
Extra-cheesy vegetarian baked spaghetti is easy, filling, and fit for a crowd! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).
The ingredient of Four Cheese Baked Spaghetti
- nonstick cooking spray
- 1 pound spaghetti
- salt for pasta water
- 16 ounces low moisture ricotta cheese
- 1 2 cup grated parmesan cheese for ricotta union
- 3 4 teaspoon salt for ricotta fusion
- 1 2 teaspoon black pepper
- 1 2 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 4 cups marinara sauce
- 1 2 cup grated parmesan cheese for spaghetti
- 8 ounces lighthearted mozzarella sliced 1 8 inch thick
- 6 ounces provolone cheese or 6 slices
The Instruction of four cheese baked spaghetti
- preheat the oven to 375u00b0f
- spray a 9x13 inch baking dish with nonstick cooking spray set aside
- bring a large pot of water to a boil add a generous pinch of salt once boiling add the spaghetti to the water and cook stirring occasionally until the pasta is al dente 9 10 minutes drain the pasta in a large colander and rinse thoroughly with cold water while the pasta cooks prepare the cheese mixture
- place the ricotta parmesan salt black pepper garlic powder and italian seasoning in a large mixing bowl stir with a rubber spatula to thoroughly combine
- return the drained spaghetti to the pot add the marinara sauce and remaining parmesan and stir to thoroughly coat the noodles
- transfer the about 1 3 of the sauced pasta to the prepared baking dish drop half the ricotta mixture by spoonfuls over the spaghetti and gently spread it into an even layer layer about 1 3 of the mozzarella and provolone cheeses over the ricotta repeat with another 1 3 of the noodles the remaining ricotta and another 1 3 each of the mozzarella and provolone cheeses top with the last 1 3 of noodles layer the remaining mozzarella and provolone cheese in an even layer over the top of the dish
- cover the baking dish with a sheet of aluminum foil
- bake the spaghetti on middle rack of oven for 40 minutes
- remove the aluminum foil and continue baking until cheese on top is lightly browned about 15 minutes
- check to see that pasta is done remove from oven or add time as needed
- allow the spaghetti to rest for 20 minutes before serving
Nutritions of Four Cheese Baked Spaghetti
@type: nutritioninformation@type: 580 calories
@type: 51 grams
@type: 80 milligrams
@type: 28 grams
@type: 5 grams
@type: 31 grams
@type: 16 grams
@type: 1310 milligrams
@type: 12 grams
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