Baked Spaghetti…not just another lasagna!

There’s your basic lasagna…then there’s your basic Baked Spaghetti. The only difference? The type of pasta in it. And, Baked Spaghetti is easier to make!

Easy. Serves about 4-6 people.

Ingredients:

• 8 ounces of spaghetti, cooked al dente according to package directions, about 9 minutes

• 2 cups of spaghetti meat sauce, jarred or home made like I did here (recipe below)

• 1 egg

• 1/4 cup grated Parmesan cheesse

• 3 tablespoons of unsalted butter

• 1/2 teaspoon of Fresh ground black pepper

• 1 cup of ricotta or cottage cheese

• 8 ounces of mozzarella cheese, shredded

• Fresh chopped basil and grated parmesan to serve.

Directions:

• In a large bowl, whisk the eggs with the melted butter, the pepper, and the grated parmesan cheese.

• Add the cooked spaghetti to the egg mixture. Add 1/2 cup of spaghetti sauce and toss the spaghetti.

• Spray an 8×8 baking dish with pan spray. Add half of the spaghetti mixture and spread it around evenly. Top with half of the ricotta, 1 cup of meat sauce, then half the mozzarella cheese. Repeat with the remainder of the spaghetti, ricotta, meats sauce, and mozzarella.

• Cover with foil and bake at 350F for 30 minutes. Uncover and bake another 15 minutes.

• Remove from the oven and let it sit on the counter for at least 30 minutes to set up. Sprinkle with fresh chopped basil to serve if desired. Pass more parmesan at the table.

MEAT SAUCE FOR SPAGHETTI

Ingredients:

• 1 pound of lean ground beef

• 2 tablespoons of olive oil

• 1 cup of white onions, 1/4 inch dice

• 1/2 cup of green bell pepper, 1/4 inch dice

• 1/2 cup if red bell pepper, 1/4 inch dice

• 3 medium garlic cloves, thin sliced

• Kosher salt and black pepper taste

• 2 – 14 1/2 ounce cans of diced tomatoes

• 1 – 8 ounce can of tomato sauce

• 1/2 cup of red wine

• 1 tablespoon of herbes de Provence

• 1 tablespoon of sugar

Directions:

• Heat the olive oil in a large saucepan. Add the onion, the bell peppers, and the garlic and saute over medium heat for about 10 minutes. Season with salt and pepper.

• Crumble the ground beef into the pan and stir all the ingredients, letting the beef cook through, about 15 minutes. You may want to drain the meat at this point, but I chose not to (if the beef is lean enough, there is no need to drain it).

• Add the remainder of the ingredients, stir well and bring to a simmer. Lower the heat, cover, and cook for 60 minutes, stirring occasionally.

• Taste. Reseason if necessary.