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| 1 x ca. 450 g | lean ground beef |
| 30 x ca. 30 g | Spaghetti Sauce; 1 Jar |
| 8 x ca. 30 g | Spaghetti cooked, drained |
| 2 gross | eggs beaten |
| 1/3 Tasse | parmesan grated |
| 15 x ca. 30 g | Part-Skim Milk Ricotta Cheese; 1 Container |
| 1/2 Tasse | parsley fresh, chopped |
| 1 Tasse | Mozzarella Cheese; Shredded, 4 Ounces |
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Heat the oven to 350 Degrees F. Cook the ground beef in a 10-inch skillet, over medium-high heat, stirring occasionally, until brown the drain off the excess fat. Stir in the spaghetti sauce and remove from the heat. Mix the spaghetti, eggs, parmesan cheese, blending well, and spread in an ungreased rectangular baking dish, 13 X 9 X 2-inches. Mix the ricotta cheese and parsley, blending well, then spread evenly over the spaghetti mixture. Pour the sauce mixture over the ricotta cheese mixture. Sprinkle with the mozzarella cheese. Bake, uncovered, for about 20 minutes or until the mixture is hot and the cheese is melted. Serve hot.
Nutrition Information Per Serving:
Grams Cholesterol: 115 Milligrams Sodium: 1090 Milligrams Potassium: 810
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