Ingredients
Scale
- 1 cup shredded mozzarella cheese
- 6 ounces spaghetti
- 2 tablespoons butter
- 2 large eggs
- ½ cup grated parmesan cheese
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- ½ teaspoon dried basil or 1 tablespoon fresh
- 1 pound lean ground beef or italian sausage
- ½ small onion diced
- 14.5 ounces canned diced tomatoes drained
- 2 cups pasta sauce or marinara sauce
Instructions
- Preheat the oven to 350°F and grease a deep-dish pie plate.
- In a large skillet, brown the beef over medium-high heat, draining any excess fat. Add the onion and cook until soft, about 3 minutes. Stir in the tomatoes and pasta sauce, simmer uncovered for 10 minutes until thickened.
- Cook the spaghetti in salted water according to package directions until al dente. Drain well.
- In the pie plate, combine the cooked spaghetti with butter, tossing to coat. Mix in the eggs and parmesan cheese, pressing the mixture to form a crust.
- In a bowl, blend ricotta cheese, parsley, and basil, then spread this mixture over the spaghetti crust. Layer the meat sauce on top.
- Bake uncovered for 20-25 minutes. Sprinkle mozzarella on top and bake for an additional 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
Notes
For added flavor, consider using Italian sausage instead of ground beef.
Feel free to add other vegetables like bell peppers or mushrooms to the meat sauce for extra nutrition.
This dish reheats well, making it a great option for leftovers.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Entrees
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg