I was first introduced to Spasagna from this post on The Country Cook. I googled Spasagna and found the version that I posted last week. We both loved the first version of Baked Spasagna a lot, so I decided to give this version a try.
This version uses jarred Alfredo sauce in place of a lot of the cheese in the first version. This was very simple to make and tasted fantastic! This version is easier to lighten up than the original. I used light Alfredo sauce and 2% mozzarella cheese - every little bit helps. This makes a ton and would be perfect for a potluck. I made half of the recipe below and it was easily enough for 5-6 people. We really enjoyed this Spasagna. I'm not sure which version is better!
adapted from The Country Cook
- 24 oz spaghetti
- 2 (15oz) jars garlic Alfredo sauce (can use light)
- 2 cups mozzarella cheese, grated
- 1/2 cup milk
- 1 tsp Italian seasoning
- 1/4 cup grated parmesan cheese
- 1 (26oz) jar 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 Alfredo sauce, mozzarella, milk, and Italian seasoning. Add spaghetti and toss until well coated.
Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Top spaghetti with 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.
CONNECT WITH PLAIN CHICKEN