Layered Spaghetti Casserole

1 lb Lean Ground

30 oz Spaghetti Sauce -- 1 Jar

8 oz Spaghetti -- Cooked And

-Drained 2 lg Eggs: Beaten

1/3 c Parmesan Cheese -- Grated

15 oz Part-Skim Milk Ricotta

-Cheese -- 1 Container 1/2 c Fresh Parsley -- Chopped

1 c Mozzarella Cheese

-Shredded, 4 Ounces

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