Baked Spaghetti Casserole | Fly Creek Cider Mill & Orchard
1 pound ground beef 1 teaspoon salt, divided 1 jar Fly Creek Cider Mill 1856 Bouillabaisse, or other FCCM pasta sauce 12 oz spaghetti 1 (15 oz) container
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.flycreekcidermill.com.
Ingredients
- 1 pound ground beef
- 1 teaspoon salt, divided
- 1 jar Fly Creek Cider Mill 1856 Bouillabaisse, or other FCCM pasta sauce
- 12 oz spaghetti
- 1 (15 oz) container ricotta cheese
- 1 cup sour cream
- 1-1/2 teaspoons Italian seasonings
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
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