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Cheesy Spaghetti and Spinach Casserole Recipe

Cheesy Spaghetti and Spinach Casserole
Source: Betty Crocker

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Ingredients

  • 16 oz uncooked spaghetti
  • 3 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 1 cup shredded Parmesan cheese
  • 1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed and squeezed to drain
  • 2 eggs, slightly beaten
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 3 cups shredded mozzarella cheese (12 oz)
PREP TIME
35m
COOK TIME
45m
TOTAL TIME
1h20m
YIELD
8 servings

Instructions

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook spaghetti to al dente as directed on package. Drain spaghetti, and add it back to the hot pan.
  • Meanwhile, in 2-quart saucepan, melt butter over medium-low heat. Stir in garlic; cook 1 minute.
  • Stir in flour, pepper flakes, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
  • Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Parmesan cheese and spinach with whisk, then beat in eggs.
  • Toss cheese sauce with hot spaghetti, and add half of the mixture to the baking dish. Spread 1 1/2 cups of the tomato basil pasta sauce over mixture; sprinkle with 1 1/2 cups of the mozzarella cheese. Add remaining half of spaghetti mixture, remaining tomato basil pasta sauce and remaining 1 1/2 cups mozzarella cheese.
  • Bake 30 to 35 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 10 minutes before serving.

Dinner

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A recipe from Betty Crocker

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