Three Cheese Spaghetti Bake
If you need to know how to feed a crowd, talk to a farm cook like Shana Berg of Coon Valley, Wisconsin. This is one of the dishes she makes when there's extra hands around during the hay harvest. "It's great because it's really filling and it feeds a lot of people."
Try sprinkling some snipped fresh basil over the dish just before serving—it will fill the room with a wonderful smell!
Prep Time: 15 minutes
Servings: 12
Ingredients:
16 ounces spaghetti
2 cups Organic Valley Low Moisture Part Skim Shredded Mozzarella, divided
3/4 cup Organic Valley Shredded Parmesan
1/2 cup grated Romano
3 Organic Valley Omega-3 Extra-Large Eggs, beaten
1 tablespoon vegetable or olive oil
2 teaspoons garlic powder
salt and pepper to taste
3-4 cups spaghetti sauce
Instructions:
Grease a 13-by-9-by-2-inch baking dish. Heat oven to 350 degrees. Cook spaghetti in a large pot of salted, boiling water; drain.
Transfer pasta to a large mixing bowl and add 1 cup of the mozzarella, plus the Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. Mix well. Press into baking dish. Top with spaghetti sauce.
Cover dish and bake 20 minutes. Uncover; sprinkle with remaining mozzarella and bake until cheese is melted and pasta is heated through, 10-15 minutes longer. Serve hot.
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