I apologize for the second spaghetti recipe this week. But spaghetti is tasty and sometimes we just want it.
We like this meal. It’s a good one to throw together in advance, always satisfies, and is down right delicious.
In this particular batch, I used fresh mozzarella as the topping. I don’t recommend it. Not for the flavor but because when it baked, it got sort of crispy and tough. Made it difficult to cut through and it wasn’t all nice and melt-y like normal grated cheese.
Adapted from a recipe from my sister-in-law
6 oz dry spaghetti, cooked according to package directions (reserve 1/4 cup hot cooking water)
2 T butter
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 pound ground beef
1/2 cup chopped onion
1/4 cup chopped sweet pepper
1 clove garlic, minced
2 cups spaghetti sauce
1 cup ricotta or cottage cheese or a combination
1 cup grated mozzarella cheese
Brown the beef with the onion, pepper, and garlic. Drain the fat if necessary. Add the tomato sauce and simmer a few minutes.
Temper the egg with the hot pasta water by whisking vigorously as you pour in the water. Then combine the spaghetti with the egg, butter, and Parmesan cheese.
Grease a 7×11-inch baking dish and pat the spaghetti mixture in the bottom. Spread the ricotta or cottage cheese over the pasta and then pour the sauce over that. Top with the mozzarella cheese and bake at 350 for about 30 minutes or until bubbly. Remove from oven and let sit 10 minutes to set up.