Baked Spaghetti

Baked Spaghetti

  • 1 lb Pasta, cooked al dente and drained
  • 2 jars Spaghetti sauce* (or equivalent amount of homemade- we use our all day meatless spaghetti sauce)
  • 1 8 oz pkg Cream cheese, softened
  • 16 oz carton Ricotta (can use cottage cheese, drained)
  • 8 oz Mozzarella
Cooking Directions
  1. After cooking and draining pasta, heat sauce in the pot used to cook the pasta then dump noodles back in along with the cream cheese, ricotta and about half of the mozzarella, fold together, then dump into a large casserole or lasagna pan.
  2. Top with remaining mozzarella.
  3. Bake 375 for 20 minutes or so until cheese is melted and gooey and top starting to brown .
  4. You can play with this and use bits of this and that types of cheese, whatever you have handy- wonderful to use up leftovers from a cheese platter, whatever you like, you can't mess it up.
*You can easily "doctor up" jarred sauce by simmering it for a little bit with our yummy spaghetti sauce seasoning to make it taste a lot closer to homemade.


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  1. Oh this sounds so yummy!! Definitely going to try this one out. We are vegetarian, so the meatless sauce is perfect for us as well. Thx for sharing!