1 lb lean ground beef
30 oz spaghetti sauce, 1 jar
8 oz spaghetti, cooked and drained
2 large eggs: beaten
1/3 cup parmesan cheese, grated
15 oz part-skim milk ricotta cheese, 1 container
1/2 cup fresh parsley, chopped
1 cup mozzarella cheese, shredded, 4 ounces
Directions
Heat the oven to 350 Degrees F. Cook the ground beef in a 10-inch
skillet, over medium-high heat, stirring occasionally, until brown
the drain off the excess fat. Stir in the spaghetti sauce and remove
from the heat. Mix the spaghetti, eggs, parmesan cheese, blending
well, and spread in an ungreased rectangular baking dish, 13 X 9 X
2-inches. Mix the ricotta cheese and parsley, blending well, then
spread evenly over the spaghetti mixture. Pour the sauce mixture over
the ricotta cheese mixture. Sprinkle with the mozzarella cheese.
Bake, uncovered, for about 20 minutes or until the mixture is hot and
the cheese is melted. Serve hot.
Nutrition Information Per Serving:
Calories: 465 Protein: 28 Grams Carbohydrates: 37 Grams Fat:
23 Grams Cholesterol: 115 Milligrams Sodium: 1090 Milligrams
Potassium: 810
Posted by: Rich Harper
Servings: 8 servings
Layered Spaghetti Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Italian; Main Dish; Pasta
The History of Recipes
Recipes as a concept can be traced back into distant history, at least as far back as the early Egyptians, and possibly even further. Having said that, generally, these ancient records were just primitive hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes cooked by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, something we still use today. This early Roman chef describes how the ancient cooks were skilled in the use of a wide range of spices, including some familiar names like basil, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the East, such as basil and coriander. The introduction of these new culinary ideas caused an outbreak in recipe manuscripts, many of which are now in private libraries. For the decades that followed, the powerful families of Wesstern Europe tried to offer the best banquets, and as a result cooks and their recipe collections could command a high salary. However, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books are starting to become popular due to increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Layered Spaghetti Casserole recipe.
