Creamy Baked
Spaghetti Casserole
1 pound
spaghetti, uncooked
3 eggs, beaten
15 ounces
ricotta cheese
15 ounces
Alfredo sauce
8 ounce package
Italian 5 cheese blend with a touch of philadelphia
¾ cup shredded
parmesan, divided
24 ounces
spaghetti sauce
Heat oven to
350. Cook spaghetti per package directions, omitting salt. Mix eggs,
ricotta, Alfredo sauce, Italian cheese blend, and ½ cup Parmesan
until blended. Drain spaghetti and add to cheese mixture; toss to
evenly coat. Place spaghetti mixture in a sprayed 9x13 baking dish.
Cover and bake 30 minutes. Remove from oven and let stand 10 minutes
before cutting to serve. Heat spaghetti sauce and serve casserole
topped with spaghetti sauce and remaining parmesan.
