Cheese skillet baked spaghetti from Lasagna: A Baked Pasta Cookbook (page 98) by Anna Hezel and The Editors of Taste

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DFarnham on February 26, 2023

    Used my 14" cast iron and this barely fit. Had closer to 3/4 of a pound of hot italian sausage. Great recipe. Super simple, especially if you're going to feed a crowd. Best right out of the oven; leftovers are good, just a little drier. Will repeat.

  • Jviney on April 05, 2020

    As with several recipes in this book, I had my doubts while I was cooking this. Doubled the ground beef for three hungry men in my family, and it barely fit in my 12” cast iron skillet, but my husband had three bowls and said it was a top 5 meal for him. Very very good.

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