Vegetarian Baked Spaghetti
This tasty baked spaghetti is sure to have everyone asking for seconds! With fresh spinach and the addition of ricotta cheese, it’s sure to please everyone’s palate.
Ingredients
- 16 oz spaghetti (whole-wheat or regular)
- 2 cups fresh baby spinach
- 25 oz jar marinara sauce (or same amount homemade sauce)
- 3/4 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350 degrees. Grease a 10x8 inch casserole dish or a 13x9 inch baking pan for more room.Cook spaghetti noodles to al dente in a large pot.**Right before draining the spaghetti, add the spinach to it and combine. This will soften the spinach some.The spinach will finish cooking as the spaghetti bakes** Set the spaghetti/spinach mixture aside..
- Add the marinara sauce, parmesan cheese, salt, and ricotta cheese to a medium-large bowl. Heat together for a few minutes in the microwave or on the stove.It doesn’t have to be all the way hot. Just till the ricotta breaks up and melts into the sauce. Stir well.
- Add the sauce to the spaghetti, and toss together until the spaghetti is completely coated in the sauce.Add the spaghetti mixture to the greased baking dish. Top with the shredded mozzarella cheese and more parmesan if desired.
- Bake for 20 minutes uncovered. Then cover loosely with foil* and bake for an extra 8-10 minutes until the cheese is melted, and the pasta is fully heated throughout.*This also helps to keep the top layer of spaghetti from getting too hard and crispy*
- Before serving, sprinkle with freshly chopped parsley and an extra sprinkle of parmesan. Enjoy!