| Oven Temperature: | 350°F |
| Preparation Time: | 25 minutes |
| Actual Cooking Time: | 45 minutes |
| 1 pound spaghetti | 1/2 Cup butter or margarine, melted |
| 1 Cup freshly grated Parmesan cheese (from refrigerated section) | 3 eggs, well beaten |
| 2 Cups sour cream | 1 pound ground beef, browned and drained |
| 1 26-ounce jar prepared spaghetti sauce | 12 ounces shredded mozzarella |
| 1. | Cook spaghetti al dente (approximately 9 minutes from the time it begins boiling). |
| 2. | Drain well. |
| 3. | Place it back in cooking pot and stir in melted butter, Parmesan cheese and eggs. |
| 4. | Chop mixture well with a knife and fork, so that the spaghetti is in small pieces. |
| 5. | Pour mixture into a greased 9. |
| 6. | Spread sour cream on top. |
| 7. | Mix ground beef and spaghetti sauce. |
| 8. | Pour mixture on top of sour cream in dish. |
| 9. | Cover with mozzarella. |
| 10. | Bake uncovered at 350 degrees for 45 minutes. |
For spaghetti sauce, I use Ragu Chunky Tomato, Garlic and Onion.
Submitted by:
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jerparks@granite.polylith.com | |
| To my home page | J.Parks@Motorola.com |