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“A recipe from Quick & Healthy II that I've changed up a bit. This is a very simple casserole that resembles lasagna without all the layering. Serve with a tossed salad. Also, very easy to convert to gluten free.”
READY IN:
50mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions (be careful not to overcook), omitting salt and oil.
  3. Drain and set aside.
  4. While pasta is cooking, crumble meat in a large skillet and saute until meat is cooked.
  5. Add spaghetti sauce.
  6. In a large bowl, combine remaining ingredients.
  7. Stir in pasta and mix well.
  8. Spread 1 cup of the spaghetti sauce mixture in the bottom of a 9x13 pan that has been sprayed with non-stick cooking spray.
  9. Spoon pasta and cheese mixture into the over the sauce.
  10. Pour remaining sauce over pasta.
  11. Cover with aluminum foil and bake 20 minutes.
  12. Remove foil and sprinkle with cheese and bake an additional 10-15 minutes or until cheese is lightly browned.

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