The Best Baked Spaghetti

 I love Baked Spaghetti casseroles. I made this casserole so Chicken Legs would have something to eat while I was in Europe. We ate this for dinner and I cut up the leftovers and froze it for Chicken Legs. This is SO good and super easy to make. You can make this casserole ahead of time and freeze it or refrigerate it until you are ready to serve it.  This is a great dish for a crowd. It will easily serve 10-12 people. Just toss together a salad and some Garlic Roll Cupcakes for a quick and easy Italian feast!

  • 16-oz thin spaghetti
  • 1-lb italian sausage or hamburger, cooked
  • 1 (24-oz) jar spaghetti sauce
  • 2 eggs
  • 1/3 cup parmesan
  • 5 Tbsp butter, melted
  • 1 (15-oz) container ricotta
  • 3 Tbsp parsley
  • 1/4 cup sour cream
  • 4 cups mozzarella cheese
  1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
  2. Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese and melted butter. Toss with pasta. Set aside.
  3. Combine ricotta, parsley and sour cream. Set aside.
  4. Please visit The Best Baked Spaghetti for full instructions.

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