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Kicked Up Spaghetti

This spaghetti-casserole fusion adds in some sure-to-please ingredients like bacon and cheese. It just might be your family's new favorite.

Prep Time 20 MIN
Cook Time 40 MIN
Total Time 60 MIN
Serves 6 PEOPLE
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Ingredients & Instructions

  • 4 strips Frick’s bacon, chopped
  • 16 oz spaghetti noodles
  • 1 large (10-12 oz) red onion, finely chopped
  • 1 (15 oz) container part-skim ricotta cheese
  • 4 large eggs
  • 2 cups reduced-fat (2%) milk
  • 1 teaspoon cayenne (ground red) pepper
  • 1 cup freshly grated Parmesan cheese
  • 2 cups frozen peas
  • Salt (to taste)

Step 1

Preheat oven to 350°F.

Step 2

Heat large covered sauce-pot of salted water to boiling on high. Cook spaghetti as label directs.

Step 3

Meanwhile, in 12-inch skillet, cook bacon on medium heat for 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. To fat in pan, add onion. Cook 4 minutes or until tender, stirring occasionally.

Step 4

While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt.

Step 5

Drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.

Step 6

Bake 30 to 35 minutes or until set. Serve warm.

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