Baked Spasanga

A few days ago, my mom told me about a recipe she came across on Pinterest. She was intrigued by it since it was a cross between lasagna and spaghetti. Since I love both of those things, I was eager to try it too!! We ended up putting it together in no time, and let me tell you, IT MADE TONS! It made a 9×13 pan, but since it was so full, I think it could literally feed an army. We fed 5 people the first night with it, and 4 people the next night, and still had 1/2 the pan left. This would be the perfect dish to make for a potluck, picnic, large gathering, etc. If you don’t have many people to serve, I recommend cutting it in half. The flavor was amazing and the cheeses and sauce brought this to a whole new level! Thanks Plain Chicken for the recipe inspiration!



  • 1 1/2 boxes spaghetti (about 18 oz)
  • 32 oz mozzarella cheese, shredded
  • 8 oz ricotta cheese
  • 8 oz sour cream
  • 1 1/4 cup half and half
  • 3/4 cup Parmesan cheese, divided
  • 1 tsp oregano
  • 2 tsp basil
  • 1 tsp ground pepper
  • 3 tsp garlic, minced
  • 1 tsp salt
  • 1 jar spaghetti sauce of your choice
  • 1 lb Italian sausage



  1. Cook spaghetti according to directions on box. Drain and set aside.
  2. In a large bowl, combine the mozzarella, ricotta, sour cream, half and half, 1/2 cup Parmesan cheese, oregano, basil, pepper, garlic, and salt.
  3. Once combined, add in the cooked spaghetti.
  4. Stir until noodles are well coated.
  5. Pour mixture into a greased 9×13 baking pan.
  6. Sprinkle remaining Parmesan cheese on top of pasta.
  7. Cover tray with foil and bake in a preheated oven, 350, for about 30 minutes.
  8. While pasta is baking, cook the Italian sausage over medium heat until brown and crumbly, cooked through.
  9. Drain fat and stir in the spaghetti sauce.
  10. Simmer over low heat until pasta is cooked in oven.
  11. Remove tray from oven, take off foil, and slice desired sized piece.
  12. Serve the meat sauce over pasta.
  13. Enjoy!!





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