Spinach-Spaghetti Bake

Name: Spinach-Spaghetti Bake
Ingredients: 1 (16 oz.) pkg. thin spaghetti; 2 (10 oz.) pkg. chopped spinach, thawed and drained; 1 (15 oz.) carton Ricotta cheese; 3 eggs, beaten; 1/2 c. grated Parmesan cheese; 2 green onions, thinly sliced; 1/4 tsp. pepper; 1/8 tsp. ground nutmeg; 1 (27 1/2 oz.) jar spaghetti sauce; 1 tsp. dried basil; 1 tsp. dried oregano; 1/2 tsp. garlic powder; 1 (12 oz.) pkg. shredded Mozzarella cheese

13 ingredients

9 steps

Ingredients

1 (16 oz.) pkg. thin spaghetti
2 (10 oz.) pkg. chopped spinach, thawed and drained
1 (15 oz.) carton Ricotta cheese
3 eggs, beaten
1/2 c. grated Parmesan cheese
2 green onions, thinly sliced
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 (27 1/2 oz.) jar spaghetti sauce
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
1 (12 oz.) pkg. shredded Mozzarella cheese

Directions

1

Cook spaghetti as directed on package; drain.
2

Combine spinach, Ricotta, eggs, Parmesan cheese, green onions, pepper and nutmeg in medium bowl.
3

Place half of the spaghetti mixture in a 12 x 8 1/2-inch baking dish.
4

Spoon spinach mixture over spaghetti; sprinkle with half of the Mozzarella cheese.
5

Top with remaining spaghetti mixture.
6

Cover and bake 25 minutes or until hot and bubbly.
7

Sprinkle with remaining cheese and bake 5 minutes longer, uncovered, until cheese melts.
8

Let stand 10 minutes before serving.
9

Yields 8 servings.