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Layered Spaghetti Casserole

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      Title: LAYERED SPAGHETTI CASSEROLE
 Categories: Main dish, Casseroles, Pasta, Meats
      Yield: 8 Servings
 
      1 lb Lean Ground Beef
     30 oz Spaghetti Sauce; 1 Jar
      8 oz Spaghetti; Cooked And
           -Drained
      2 lg Eggs: Beaten
    1/3 c  Parmesan Cheese; Grated
     15 oz Part-Skim Milk Ricotta
           -Cheese; 1 Container
    1/2 c  Fresh Parsley; Chopped
      1 c  Mozzarella Cheese;
           -Shredded, 4 Ounces
 
  Heat the oven to 350 Degrees F.  Cook the ground beef in a 10-inch
  skillet, over medium-high heat, stirring occasionally, until brown
  the drain off the excess fat. Stir in the spaghetti sauce and remove
  from the heat. Mix the spaghetti, eggs, parmesan cheese, blending
  well, and spread in an ungreased rectangular baking dish, 13 X 9 X
  2-inches. Mix the ricotta cheese and parsley, blending well, then
  spread evenly over the spaghetti mixture. Pour the sauce mixture over
  the ricotta cheese mixture. Sprinkle with the mozzarella cheese.
  Bake, uncovered, for about 20 minutes or until the mixture is hot and
  the cheese is melted. Serve hot.
  
  Nutrition Information Per Serving:
  
  Calories:  465   Protein:   28 Grams    Carbohydrates: 37 Grams Fat:
  23 Grams    Cholesterol:  115 Milligrams Sodium: 1090 Milligrams
  Potassium: 810
  
  Posted by:  Rich Harper
 
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