How to make it

  • Brown meat in skillet drain, in a bowl, mix minced garlic, drained, canned tomatoes (you don't have to be very aggressive draining the tomatoes the extra juice is good), with meat and stir well, set aside (meat should be chunked as small as possible) I only use beef, but you could add sausage; 1/2 and 1/2 works great too
  • Empty Ricotta cheese, 1/2 half cup Parmesan and spices in a mixing bowl and stir well. Feel free to enjoy a 'lil of this mixture as a fruit of your labor, it's goooooood on bread.
  • In a large baking dish, 13x9 will do, but go bigger if you have more mouths to feed or this freezes very well if you cook in bulk. First, line the bottom of the pan with alfredo sauce, just a small amt will do. Next, in layers (I layer in this order, works best for me, but does not matter) noodles, ricotta mixture, meat, alfredo sauce, shredded cheese. Continue to add layers until you run out of ingredients. I usually get around 4 layers.
  • Top with another layer of noodles, next pour over the entire container of spaghetti sauce.
  • If you boil your noodles, add remaining parm and mozz cheese now, you can garnish with a few fresh basil leaves on top, they look great. I do not boil my noodles (call me lazy), so I add the remaining cheese 30min into baking.
  • 350deg for 60min if you don't boil noodles, However, don't forget to add your cheese and basil leaves is so desired. I'm not sure on baking time for cooked noodles, I would try 30min and go from there.
  • Serves great with cold cottage cheese on the side. If you've never tried it, I HIGHLY recommend it. The mix of hot and cold is fantastic. I also will toast some baguette bread and serve EVOO (olive oil) mixed with parm cheese, it's fantastic. Expirement and Enjoy!!!

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    " It was excellent "
    spinach1948 ate it and said...
    This is fantastic, I love spinach.
    Hi 5 deserves a 10 in my book.
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