Baked Spasanga

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:

1. Cook pasta according to directions and drain.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine the sour cream, ricotta, half and half, mozzarella, oregano, basil, pepper, garlic, and 1/4 cup Parmesan cheese.
4. Add in the spaghetti and mix until well coated.
5. Pour spaghetti mixture into a 9x13 baking dish sprayed lightly with cooking spray.
6. Top spaghetti with remaining 1/4 cup Parmesan cheese.
7. Cover with aluminum foil and bake for 30 minutes.
8. 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.
9. When spaghetti is done, remove from oven and pour spaghetti meat sauce on top and cut into squares and serve.

Enjoy!!!

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.