Baked Spaghetti PLUS YUMMY dessert!

Sorry for the delay on the post. Things have been a bit busy here!

I had some ricotta cheese in the house I needed to use so I decided to do a different twist on lasagna since it is kind of a pain to make!  I found this recipe for Baked Spaghetti - http://allrecipes.com/recipe/baked-spaghetti-2/

Ingredients:

• 1 box of spaghetti
• 2 tablespoons butter or margarine
• 1 cup grated parmesan cheese
• 1 carton ricotta cheese (use your judgement on this, I did not use as much as recipe stated)
• 1 pound ground beef (I made mine without meat)
• 1 jar tomato sauce
• 1 package shredded mozzarella cheese

Preheat oven to 400 degrees F. Spray baking pan with non stick cooking spray. Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. 

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

Add pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese.

Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

I've been saving this dessert recipe for something special. I thought I was going to make it for Christmas and didn't, but since I had all of the ingredients I decided to make it this weekend since we were having some company. I found the recipe for Peanut Butter Chocolate Dessert Recipe on Pinterest -
http://www.tasteofhome.com/Recipes/Peanut-Butter-Chocolate-Dessert

Ingredients:

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners' sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped (I used my food processor)
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set (I didn't mix this long enough so the topping was not right.  It came out fine after setting in fridge, but next time I will mix longer). Fold in remaining whipped topping.

Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

Both recipes came out really good! The dessert took a bit more time than I expected but was definitely worth it! Ben said this dessert was one of his favorites!!!

Stay tuned for Super Bowl Sunday! I will be making some of my favorite recipes from this season and may be adding 1-2 new recipes as well!