Spaghetti with Ground Beef Casserole
Ingredients
Pam® Non-Stick cooking spray for pan
6 large eggs, beaten4 cups shredded mozzarella cheese
1 pound ground beef, browned
1 cup grated Homestyle Parmeson-Romano cheese
1/4 cup heaving cream
1 tablespoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
8 cups cooked linguine
Directions
Preheat oven to 375° with rack in lower part of oven.
In a large glass bowl, combine beaten eggs, mozzarella, Parmesan-Romano cheese, heavy cream, parsley, 1/2 teaspoon pepper and 1/2 teaspoon salt. Use a large spoon or spatula to combine thoroughly. Leave to sit while you prepare the ground beef.
Over medium high - high heat, brown one pound of ground beef. Be careful not to overcook. Drain ground beef and leave in colander to cool while you prepare the linguine.
Boil two 16 ounce boxes of linguine for 9 minutes in a large pot of boiling, salted water. Drain linguine and light rinse in cold running water.
Add ground beef to the cheese and egg mixture and stir to combine.
Measure 8 cups of cooked linguine and add to the cheese, egg and beef mixture. You will have some linguine leftover. Use clean hands to fully incorporate the linguine into the cheese, egg and beef mixture.
Spray an 11" springform pan with Pan Non-Stick cooking spray and transfer the fully incorporated mixture into the pan. Again, using clean hands is the easiest and most expeditious way to do this. This recipe will completely fill an 11" springform pan. Use your hands to press mixture firmly into pan.
Cover pan with foil and place in preheated oven. Bake 40 minutes. Remove foil and bake another 20 minutes or until lightly browned on top. Remove from oven and cool on a wire rack for about 15 minutes. Remove sides and bottom of springform pan and slice into wedges. Arrange wedges on a serving plate or pedestal base and place on your buffet or dining room table for your guests to serve themselves. I would also offer fresh sour cream and a pasta sauce of your choice as an accompaniment.