| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Triple Cheese Baked Spaghetti

6 ounces dry spaghetti pasta
3/4 cup low-fat ricotta cheese
1/2 cup (2 ounces) finely grated Romano cheese
2 cups (16 ounce jar) prepared spaghetti sauce
1 teaspoon dry basil
2 teaspoons dry oregano
1/4 teaspoon black pepper
4 ounce part-skim mozzarella cheese, shredded

1. Cook pasta according to package directions. Drain completely. Preheat oven to 350 °F.
2. In a large bowl, combine ricotta and Romano cheeses, 1 cup spaghetti sauce, basil, oregano, and pepper. Set aside remaining 1 cup spaghetti sauce.
3. Mix cooked pasta with cheese mixture, stirring until pasta is distributed. Place in a casserole dish coated with vegetable oil cooking spray.
4. Top pasta and cheese mixture with shredded mozzarella cheese. Cover with lid or foil and bake 20 minutes. Remove cover; continue baking until cheese bubbles.
5. Remove from oven and let stand for three minutes.
6. Cut into four large or six smaller servings. Top each portion with remaining spaghetti sauce before serving.

Makes 4 servings.

Recipe provided courtesy of the American Dairy Association.