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  • 16- oz thin spaghetti
  • 1- lb Italian sausage, casings removed
  • 1 (24-oz) jar spaghetti sauce
  • 2 eggs
  • ⅓ cup grated parmesan
  • 5 Tbsp butter, melted
  • 1 (15-oz) container ricotta
  • 2 Tbsp dried parsley
  • ¼ cup sour cream
  • 4 cups shredded mozzarella cheese


  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  • Cook Italian sausage in a skillet until no longer pink. Drain fat.
  • Cook spaghetti according to package directions. Drain.
  • Whisk together eggs, parmesan cheese, and melted butter. Toss with cooked pasta. Set aside.
  • Combine ricotta, parsley and sour cream. Set aside.
  • Combine spaghetti sauce and cooked sausage/hamburger. Set aside.
  • Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella. Repeat layers.
  • Cover pan with aluminum foil and bake 35 minutes. Remove foil and bake an additional 10 minutes (until cheese is bubbly).
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