Home    About Me    Recipes by Photo    Tailgating Recipes    Meow Monday    Travel    Recipe Box
Never Miss a Post! Subscribe to our Mailing List. Enter email:

Tuesday, February 28, 2012

Baked Spasanga


I came across this recipe on food.com.  The description said this was the recipe for a dish at the restaurant Cheddar's.  I've never been to (or heard of) Cheddar's, but the recipes sounded delicious.  I immediately added it to the weekly menu.

This was similar to my Baked Cream Cheese Spaghetti Casserole, but cheesier.  It uses 2 pounds of mozzarella cheese.  Yes, 2 pounds.  I told you it was cheesier!  It came together quickly.  I mixed the cheese mixture up while the pasta cooked and finished the meat sauce off while the casserole was in the oven.  We both really liked this dish.  It makes a ton.  We made half of the recipe below and it was easily enough for 5-6 people.  This would be a great dish for a potluck or any other time to need to feed a crowd.





Baked Spasanga
(Printable Recipe)

24 oz spaghetti
32 oz mozzarella cheese, grated (yes - 2 lb of cheese)
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese , divided
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1 tsp minced garlic
1 tsp salt
1 jar (26oz)spaghetti sauce
1 lb italian sausage or ground beef

Preheat oven to 350 degrees.

Cook spaghetti according to package directions, drain.

In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese.  Add spaghetti and toss until well coated.

Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Top spaghetti with remaining Parmesan cheese.

Cover dish aluminum foil and bake 30 minutes.

While pasta is baking, prepare meat sauce. Brown Italian sausage in skillet. Drain and return to skillet. Add spaghetti sauce and simmer.

Remove pasta from oven.  Cut into squares and top with meat sauce.


Pin It!

  post signature

39 comments:

  1. This sounds delicious and I like your shots of it

    ReplyDelete
  2. Yum. This does sound and look delish. Never heard of Cheddars either!

    ReplyDelete
  3. ABSOLUTELY ADORE CHEDDAR'S !!!! Their Chicken Tenders are outta this world so I know this must be divine !

    ReplyDelete
  4. We have Cheddar's here in TN and they are AMAZING!! You get HUGE portions of food for great prices. I feel bad for you guys that don't have them. :)

    ReplyDelete
  5. I love Cheddars and this is the dish I get there everytime!! Can't wait to try it out!!! Oh and Roll Tide :)

    ReplyDelete
  6. I love Cheddars and this is the dish I get there everytime!! Can't wait to try it out!!! Oh and Roll Tide :)

    ReplyDelete
  7. My daughter loves this at Cheddars. I can not wait to try!!

    ReplyDelete
  8. Holey moley that looks good! We're big cheese lovers over here, so this one is definitely getting bookmarked. Thanks for sharing :)

    ReplyDelete
  9. Okay, I want this...like in now...for breakfast!

    ReplyDelete
  10. This looks amazing. So trying it.

    Tab
    my-cliffnotes.blogspot.com

    ReplyDelete
  11. Cheddars is a great restaurant, though I've never had this dish. I'm excited to try it out - it looks soooo cheesy and good!

    ReplyDelete
  12. Not just a potluck...but a good potluck
    Free fix for a potluck, free fix for a potluck
    That´s why I say
    Free fix for a potluck, free fix for a potluck

    ReplyDelete
  13. Your recipes always look so delicious!!!

    ReplyDelete
  14. Take a trip up to Nashville - Lots of Cheddar's to choose from! And you will love everything you eat there! :)Their baked Spasagna is my favorite!

    ReplyDelete
  15. Just went to the store planning to get the ingredients for this dish tonight! Wowzers. All that cheese and everything added up to lots of $$$ just for hubby and I. I'm definitely bookmarking this recipe for our next potluck... but for right now, it's out of my bowling lane.

    ReplyDelete
  16. Fanfreakingtastic, Steph! I could just dive into that.

    ReplyDelete
  17. I just made a similar version of this last night and posted it. I'm going to try your version as well and maybe make some combinations. Your photos are awesome. Gonna start following you now and also on Pinterest where I found your pins! Thanks for sharing! Hope you can stop by too.

    ReplyDelete
  18. Are you SURE its 24oz spaghetti?? I made it according to the directions and needed a 9X13, and TWO 8X8's. That is a TON of spaghetti. There is no way you used that much spaghetti (2 boxes) in your picture.

    ReplyDelete
    Replies
    1. I made half of the recipe and it fit in an 8x8 pan. I did use 12oz of spaghetti for the half recipe

      Delete
  19. Is this something you could make up and then freeze?

    ReplyDelete
  20. I made this tonight, but I cut it down to 1 lb. of spaghetti, 2 C. of Moz. cheese, 1/4 C. sour cream and 3/4 C. 2% milk (instead of half and half). It was still really creamy. I also added 2 tsp. of crushed red pepper to my sauce. It gave it a nice zing.

    ReplyDelete
  21. I love Cheddar's Spasagna! Can't wait to try this

    ReplyDelete
  22. This was great! Yum yum. I used 2 lbs of spaghetti and the cheese called for. Made a meat sauce with 2 jars of sauce and about a pound and a half of ground meat. Great hit with the crowd!

    ReplyDelete
  23. There is a new Cheddars in Dothan, AL! :)

    ReplyDelete
  24. Made this tonite, only used 6 cups mozzarella, then added 93/7% ground beef with the sausage for the sauce. I did use 2 (12 oz) boxes of "Smart" spaghetti. It was so delicious and everyone asked for the recipe. This is a keeper for sure. Thanks.

    ReplyDelete
  25. I am heading to Publix right now to get the ingredients.

    ReplyDelete
  26. Made this tonight and it was absolutely fantastic!!!! I only used a 16 oz package of spaghetti, and I didn't use all the mozzerella because it seemed a little thick. Next time I will make more meat and use 2 jars of sauce. But, this was a big hit with the hubby and my 10 year old. It makes ALOT though, so I may even split it in half next time, or make two 8x8 dishes, keep one and give one away or freeze it.

    ReplyDelete
  27. Ate the leftover noodle mixture with chicken parmesan tonight and it was a hit again! Just take chicken tenders, dip in egg wash and then grated parmesan and fry in some EVOO. Once it's done, let it simmer in spaghetti sauce and cover each chicken strip with mozzarella cheese!

    ReplyDelete
  28. We have Cheddars here but I have never been there. If they serve what you have here I may have to get my son to take me on my bday or mother's day lol. Looks scrumptious!!!

    ReplyDelete
  29. Wow....this sounds really good! I like to find recipes that make a lot. This would feed a crowd or my 6'3", 235lb 14year old stepson! lol

    ReplyDelete
  30. I'm going to mix the spaghetti sauce in with everything else and bake it that way. I think it will turn out fine. Bought the ingredients the other day and can't wait to make it! I live alone, though, and have another casserole to finish before I make this one. I'm already certain I will love it!

    ReplyDelete
  31. Oh my gosh, I have been looking for this recipe for for over a year. I made it once and everybody loved it and I lost the recipe. Thank you so much. Making it tonight!

    ReplyDelete
  32. This is one of the many recipes I've raided from you. It was so good and I've made it over and over. I also blogged about it here: http://pachomp.com/2013/02/11/baked-spasagna/

    Thank you for the recipe!

    ReplyDelete
  33. I am planning on making this soon. Just wondering, if I half the recipe and make it in a 8X8 dish, should I decrease the cook time? Also, is it too cheesy? Thinking of using less cheese than the recipe calls for.

    ReplyDelete
  34. TC - I would still cook it for about 30 minutes even if you half it. I would check it at 25 minutes. It just needs to be heated through and starting to bubble. I didn't think it was too cheesy, but feel free to reduce the cheese to your liking. Enjoy!!

    ReplyDelete
  35. I made my own version of this using linguine instead of spaghetti noodles and 16oz filled a 9x13 pan to the top. No way would 32oz work in a 9x13, mine was piled up as is. I mixed the cooked noodles with a mixture of cream cheese, ricotta, sour cream, 8oz mozzarella, parmesan. Put it in the pan then topped with crumbled italian sausage and chopped smoked sausage. then poured pasta and alfredo on top, then provel cheese. Baked 30min with foil on top. Came out good, going to use more seasoning in the cheese mixture next time. Thanks for the concept!!

    ReplyDelete
  36. My family LOVES this recipe almost as much as they love my lasagna recipe (which also has a couple of pounds of cheese). Thanks!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...