What's Cooking: Spaghetti Casserole

All week I had been looking forward to making some manicotti - or as my son calls Italian Food, "Italy Food." I was disappointed to find that I had every kind of pasta in my pantry except the pasta I needed. So I whipped out an old recipe, which uses pretty much the same ingredients. It's pretty easy to make and the left overs keep well in the fridge for several days. Here's what you need...

Ingredients:

• 8 oz of spaghetti, cooked & drained
• 2 tablespoons of butter/margerine
• 1 cup of grated Parmasan Cheese, divided
• 1 container 24 oz ricotta cheese (I tend to use a little less - or a smaller container and it works great)
• 1 lb of ground beef or Italian sausage (this recipe works well eliminating the meat, as I do)
• 1 jar (about 28 oz) of chunky pasta sauce
• Approx 1 cup of grated mozzerella cheese (if you freeze your mozzerella it's easier to grate)

Instructions:

• Preheat oven to 400 degrees
• In a baking dish (approx 12x9) combine the hot, cooked spaghetti with the butter; stir until the butter melts and coats the spaghetti.
• Add 1/2 cup of parmasan cheese; stir to coat the spaghetti.
• Arrange spaghetti in an even layer at the bottom of the baking dish; spread ricotta cheese over spaghetti.
• Sprinkle 1/4 cup of parmasan cheese.
• Brown ground beef/Italian sausage, drain; add pasta sauce and heat until bubbly. Spoon over cheeses
• Top with mozzerella cheese & remaining parmasan cheese
• Cover with foil and bake for 30 minutes.
• Remove foil and continue baking for 15 minutes.
• Let stand 10 minutes before serving.

Add a fresh salad and some garlic bread and you have yourself dinner!