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Recipe by Erin Grunstein

Spaghetti Casserole

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Spaghetti Casserole
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

This baked spaghetti casserole is inspired by a dish I grew up eating as a child;  we called it square spaghetti – I don’t know why – but it was so delicious!

Ingredients

Main ingredients

  • 1 box Tuscanini Spaghetti

  • 3 tablespoons butter

  • 1/2 cup frozen chopped spinach, thawed and liquid squeezed out

  • 1 can condensed tomato soup

  • 1/2 cup ricotta cheese

  • 1 and 1/2 cups grated cheddar, plus additional to sprinkle on top

  • Parmesan to garnish, optional

Directions

Prepare the Square Spaghetti

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Cook spaghetti according to package directions (make sure to use salted water). Drain.

3.

Mix in butter, spinach, tomato soup, ricotta cheese and cheddar.

4.

Top with extra grated cheese.

5.

Bake covered for about 20 minutes. Uncover and bake for another 10 minutes.

6.

Sprinkle with Parmesan and enjoy!

Recipe tags

9 days American food dairy Erin Grunstein erin.eats.mtl milchige noodles pasta spaghetti super easy weeknight dinner
Spaghetti Casserole

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Brenda
Brenda
3 years ago

Baking dish What size baking dish do you suggest?

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Rivki
Rivki
3 years ago

Condensed tomato soup Where can I find a can of condensed tomato soup? Any substitutes if I can’t find it?

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