Monday, June 13, 2011

Meatless Monday- Spaghetti Bake

A lot of you know that I am a huge fan of meatless meals.  They are typically economical and offer a different protein source from the boring hamburger or ground turkey staple.  This week I am indulging my love for pasta with a simple dinner.  My mother found this recipe a few years ago when she attended a librarian convention and she was nice enough to share.

I decided to use my Kraft Italian Five Cheese with a touch of Philadelphia Cream Cheese for the topping.  I didn't notice a lot of difference from plain shredded cheese, but it did melt nice on the top.  I am guessing that the cream cheese already in the recipe may have been to blame.  I have a plan to try the same type of cheese soon on pizza.

Spaghetti Bake

14 oz. cooked spaghetti, drained
2 Tablespoon butter
2 eggs beaten
8 oz. sliced cream cheese
Spaghetti sauce, 1 large jar
2 cups grated mozzarella cheese

Toss cooked spaghetti with butter and eggs.  Pour into a greased 9x13 pan. 
Slice the cream cheese and arrange it over the spaghetti. 

Pour the jar of sauce as the next layer. 

Top with 2 cups of grated mozzarella. 

Bake covered at 350 for about 20 minutes, remove cover and let bake an additional 10-15 minutes. 

I like to serve this with a fresh lettuce salad coated with a simple vinaigrette, warm crusty garlic bread, and grilled zucchini. 

Save your jar and try your hand at propagating roses!