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.
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.
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!