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Baked Spasagna

Enjoy the best of your favorite Italian dishes with this Baked Spasagna! Perfect for family dinners or gatherings, Baked Spasagna offers a comforting and cheesy twist on traditional pasta dishes that is sure to please everyone around your table!

Ingredients

  • Our Family® Olive Oil No Stick Cooking Spray
  • 1 package (16 ounces) Finest Reserve™ by Our Family® Spaghetti
  • 1 pound sweet Italian sausage, casings removed if necessary
  • 3 cups Finest Reserve™ by Our Family® Tomato & Ricotta Pasta Sauce
  • 2 tsp Our Family® Italian Seasoning Blend
  • 1 tsp Our Family® Coarse Kosher Sea Salt
  • 1 tsp ground Finest Reserve™ Black Pepper Spice Grinder
  • 2 tsp Our Family Minced Garlic in water
  • 2 Our Family® Grade A Large Eggs
  • 2 cups Our Family® Whole Milk Ricotta Cheese
  • 1 cup Finest Reserve™ by Our Family® Alfredo Basil Pasta Sauce
  • 1/2 cup Our Family® Grated Parmesan Cheese
  • 1/2 cup Our Family® Original Sour Cream
  • 2 cups Our Family® Shredded Low-Moisture Whole Milk Mozzarella Cheese
  • Chopped fresh basil for garnish (optional)

 

Approximate nutritional values per serving (1 piece): 476 Calories, 26g Fat, 13g Saturated Fat, 111mg Cholesterol, 1027mg Sodium, 36g Carbohydrates, 2g Fiber, 5g Sugars, 1g Added Sugars, 24g Protein

Directions

  1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Prepare spaghetti as label directs for al dente spaghetti; drain, return to saucepot and cover to keep warm.
  2. Heat large saucepot over medium-high heat. Add sausage; cook 5 minutes or until browned, breaking up sausage with side of spoon. Add tomato & ricotta sauce, 1 teaspoon Italian seasoning, and 1/2 teaspoon each salt and pepper; heat to a simmer and simmer 10 minutes, stirring occasionally.
  3. In large bowl, whisk garlic, eggs, ricotta cheese, Alfredo basil sauce, Parmesan cheese, sour cream, and remaining 1 teaspoon Italian seasoning, and 1/2 teaspoon each salt and pepper; transfer to saucepot with spaghetti and toss.
  4. Spread spaghetti mixture in prepared dish; top with sausage mixture and sprinkle with mozzarella cheese. Cover dish tightly with aluminum foil; bake 30 minutes. Remove foil; bake 10 minutes or until edges are bubbly and top is lightly browned. Let stand 10 minutes; cut into 12 (3 1/4 x 3-inch) pieces.
  5. Serve spasagna garnished with basil, if desired.
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