Baked Spaghetti

8 ounces spaghetti, cooked and drained
2 tablespoons butter
1 cup grated Parmesan cheese, divided
24 ounces ricotta or cottage cheese
1 pound ground beef
28 ounces chunky garden-style pasta sauce
8 ounces shredded mozzarella cheese

Heat oven to 400 degrees F. Line a 13 x 9-inch casserole dish with Reynolds Wrap nonstick foil with non-stick side toward food (or spray with nonstick cooking spray).

Combine hot cooked spaghetti with butter; stir until it melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat.

Arrange spaghetti in an even layer in the foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese.

Brown ground beef; drain. Add pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining parmesan. Cover with nonstick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Yield: 6 servings