Source: Campbell's Recipes

Baked Spaghetti
What a fun way to serve spaghetti!  It's got all the fixin's...cheese, beef and Italian sauce, baked together in a casserole.  It's also a great way to make use of leftover spaghetti.
Serves: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes


Reynolds Wrap® non-stick  aluminum foil
1/2 of a 1-pound package spaghetti
2 tablespoons butter
1 cup grated parmesan cheese (about 4 ounces)
1 pound Ground Beef
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
1 container (24 ounces) cottage cheese
2 cups shredded mozzarella cheese (about 8 ounces)

Heat the oven to 400°F. Line a 3-quart shallow baking pan with the foil, dull-side up.
Prepare the spaghetti according to the package directions.  Drain the spaghetti well in a colander.  Return the hot spaghetti to the saucepan.  Add the butter and toss to coat.  Stir in 1/2 cup Parmesan cheese.  Pour the spaghetti mixture into the baking pan.

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.  Stir the sauce in the skillet and cook until the mixture is hot and bubbling.  Remove the skillet from the heat.

Spread the cottage cheese over the spaghetti mixture.  Sprinkle with 1/4 cup Parmesan cheese.  Top with the beef mixture.  Sprinkle with the mozzarella cheese and the remaining Parmesan cheese.  Cover the pan with additional foil, dull-side down.

Bake for 30 minutes.  Uncover the baking pan.

Bake for 15 minutes or until the cheese is lightly browned.  Let stand for 10 minutes before serving.

Helper: Here's the easy way to line the pan.  Turn the pan upside down.  Press the Reynolds Wrap® non-stick aluminum foil, dull-side down, around the pan.  Remove the foil. Flip the pan upright and drop the shaped foil inside. Crimp the edges of the foil to the pan.