Ingredients
1 (16 oz.) package spaghetti (we prefer thin spaghetti or angel hair pasta)
1 to 1.5 pounds ground beef
1 medium onion, chopped
1 jar (24 oz.) of your favorite spaghetti sauce (without meat)
2 large eggs
1/3 cup Parmesan cheese, grated
5 Tablespoons butter, melted
2 cups (16 oz.) ricotta cheese
4 cups mozzarella cheese, shredded OR a mixture of both mozzarella and provolone, shredded
cooking spray
Directions
1. Follow cooking directions on package of spaghetti. While preparing spaghetti, cook ground beef and chopped onion together in a large skillet until browned. Drain and add spaghetti sauce. Set aside.
2. Whisk together eggs, Parmesan and melted butter. After spaghetti has cooked, turn off heat. Drain spaghetti and return to pot. Add egg mixture to pot of spaghetti and coat well.
3.Spray bottom of a 9x13 inch baking dish*. Place half of the spaghetti mixture on bottom of pan. Top with half of the ricotta, meat sauce and shredded mozzarella. Repeat layers.
4. Cover and bake at 350 degrees F. for 40 minutes. Uncover; bake about 20 minutes longer or until cheese is melted.
Makes 12 servings
Notes: *You can also use two 8x8 pans. Divide the layers into fourths to have two layers for each pan. Keep one and give one away or freeze. If frozen, let thaw before baking. For 8x8 pans, cover and cook 30 minutes. Uncover and cook 20 minutes more until cheese is melted and dish is hot and bubbly.
Adapted from Taste of Home
Printed from mybiscuitsareburning.blogspot.com