We all have spaghetti sauce recipes that are "the best ever." And I'm pretty sure each of the recipes make two to three times more than we could possibly consume in a week.
To be honest, I don't love spaghetti. I like making it because it's quick and easy, but I don't really crave it. However, I do enjoy the aftermath. Containers of spaghetti sauce fully prepared, making leftover creations a breeze.
This time (like every other house in America, we eat spaghetti at least once a month) I decided to make a cheesy-marinara bake. I also happened to have leftover ricotta cheese, parmesan cheese, and a box of pasta.. so it wasn't a difficult decision...
You will need:
3-4 cups leftover spaghetti sauce
8 oz (or more) low fat ricotta cheese
1/2 cup parmesan cheese (shaved, shredded, or otherwise)
1 box of rotini pasta (whole wheat works perfectly)
What to do:
Cook pasta according to directions on the box, salting the water heavily. Spoon 1/2 cup of spaghetti sauce onto the bottom of a 13x9 baking dish. Pour cooked pasta into the baking dish and season with garlic powder and black pepper. Spoon dollops of ricotta cheese over pasta, and cover with remaining spaghetti sauce. Sprinkle with parmesan cheese and bake at 350 degrees until cheese is melted.
I'll admit... Not exactly a ground breaking recipe, but the perfect comfort food for the first legitimate cold snap of the season.
Sarah
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