My husband loves bakes spaghetti. But you wouldn’t know that because for some reason, he keeps his “favorite” foods hidden from me until we have a fight over meal planning. He gets bored of our same recipes but doesn’t want to try something new.
Enter his favorite food that I had never heard of until just that moment. This time, it’s baked spaghetti and since I’d never made it before, I decided to share the recipe I came up with. I had everything but the ricotta on hand so it was pretty easy.
For my baked spaghetti, I did a vegetarian one. I only used half the box of pasta but I used all of everything else.
First, while the water is boiling, chop up your zucchini. I did mine in quarters to make them nice bite sized pieces.
Stir in the ricotta cheese and mozzarella cheese. Make sure to mix it well. Once the water is ready, cook the noodles and then drain when they’re done to your liking.
Layer the noodles and zucchini cheese blend in a pan.
The final step is to cover it with a tomato sauce. Looking back, 1 and a half jar would have been better but I only had 1 jar on hand and I thought it would have been enough. Once you’ve covered the dish, bake at 350 degrees for 20 minutes or until the sauce is bubbly. Top with shredded parmesan cheese and enjoy!
While I had never heard of this dish before, it was really good. Almost like lasagna but with different noodles. We only ate half the pan so I froze the rest and now we have a freezer meal on deck for a lazy day!
Do you like baked spaghetti? What do you put in yours?