I would classify this dish as an ultimate comfort food. It was a cheesy delicious cross between a spaghetti and lasagna, hence the name spasanga.
This recipe is not the most healthiest, but then again it is a comfort food and comfort foods in my book are not meant to be the healthiest. So enjoy this dish once in awhile when you are in the mood for a delicious comfort food.
Baked Spasanga
Ingredients:
- 24 ounces spaghetti noodles
- 8 ounces low fat sour cream
- 8 ounces part skim milk ricotta cheese
- 1 1/4 cups half and half
- 32 ounces mozzarella cheese, shredded
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon garlic, minced (about one clove)
- 1/2 cup grated Parmesan cheese, divided
- 1 pound Italian sausage
- 26 ounces spaghetti sauce
Directions:
- Cook pasta according to directions and drain.
- Preheat oven to 350 degrees.
- In a large bowl, combine the sour cream, ricotta, half and half, mozzarella, oregano, basil, pepper, garlic, and 1/4 cup Parmesan cheese.
- Add in the spaghetti and mix until well coated.
- Pour spaghetti mixture into a 9x13 baking dish sprayed lightly with cooking spray.
- Top spaghetti with remaining 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes.
- While the spaghetti is baking, brown the Italian sausage in a medium saucepan. Drain the sausage, return to the pan and add spaghetti sauce. Simmer while spaghetti continues to bake.
- When spaghetti is done, remove from oven and pour spaghetti meat sauce on top and cut into squares and serve.
Serves: 10
Calories: 786.1g
Total Fat: 42.2g
Saturated: 23.4g
Polyunsaturated: 0.6g
Monounsaturated: 0.4g
Trans: 0g
Cholesterol: 127mg
Sodium: 1378.2mg
Potassium: 175.7mg
Total Carbs: 71.2g
Dietary Fiber: 4.4g
Sugars: 15.7g
Protein: 50.9g
Vitamin A: 30.6%
Vitamin C: 2.9%
Calcium: 95.5%
Iron: 17.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Plain Chicken.
