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Scott Fondren
By Scott Fondren

ScoFo’s baked spaghetti

Updated at: Sat, 23 Mar 2024 11:26:26 GMT

Nutrition balance score

Good
Glycemic Index
53
Low
Glycemic Load
56
High

Nutrition per serving

Calories1016.2 kcal (51%)
Total Fat41.4 g (59%)
Carbs106.3 g (41%)
Sugars10.4 g (12%)
Protein51.4 g (103%)
Sodium1721.7 mg (86%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 350
Step 2
To pot add both jars spaghetti sauce with bag of meatballs and cook until meatballs are tender
Step 3
Cook spaghetti noodles until done
Step 4
In mixing bowl add ricotta. Boursin. 6 oz Parmesan, 8 oz mozzarella, garlic paste, Italian seasoning and stir until fluffy
Step 5
Spray 15x11” pan with Pam
Step 6
Add just sauce no meatball to bottom of pan
Step 7
Add cooked noodles to sauce and coat noodles
Step 8
Add half noodles and meatballs to pan
Step 9
Cover with Ricotta mixture and sliced provolone
Step 10
Cover with rest of noodles and sauce and meatballs
Step 11
Cover with Parmesan and mozzarella and provolone
Step 12
Bake for 40 minutes
Step 13
Let rest for 10 minutes
Step 14
Enjoy

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