Ingredients

The following ingredients have 6 Servings
  • 12 ounces spaghetti
  • 1 egg (lightly beaten)
  • 1 cup part-skim ricotta cheese
  • 1 pound lean ground beef
  • 1/2 cup diced white or yellow onion
  • 1 teaspoon minced garlic
  • 24 ounce jar marinara sauce
  • 1/2 cup water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon olive oil
  • 8 ounces fresh mozzarella cheese (shredded)
  • 1 cup grated or shaved Parmesan cheese

Instruction

  • Preheat oven to 350 degrees F.
  • Prepare spaghetti according to package directions; cooking about 2 minutes shy of recommended time.
  • Meanwhile, cook ground beef in a large skillet, breaking it up with spoon as it cooks. When no pink remains, drain off grease. Return the pan to the heat and add onion and garlic. Cook and stir till veggies have softened. Add marinara sauce, 1/2 cup water, Italian seasoning, and salt to taste. Allow sauce to simmer for about 10 minutes.
  • While sauce simmers, drain cooked spaghetti well, return to pan and toss with olive oil. Add ricotta and combine until all of the pasta is coated. Add lightly beaten egg and stir to combine.
  • Layer half the spaghetti mixture in a 13- x 9-inch casserole dish. Top with half the meat sauce, and half the mozzarella and Parmesan. Repeat layers with remaining ingredients.
  • Coat the underside of a piece of foil with non-stick cooking spray and cover the dish, coated side down. Bake at 350 degrees F for 30 minutes. Remove foil and bake another 5 to 10 minutes or until bubbly.