Think lasagna, but simpler to prepare. If you can boil spaghetti noodles, you can make Weeknight Spaghetti Bake successfully! Squares of this one dish meal can be enjoyed on their own or served with a crisp green salad. This dish freezes well, too – perfect for busy weekday lunches!
Ingredients (Makes 1 large pan, serves 8 – 12)
1 pound box of spaghetti noodles
1 egg, lightly beaten
1/4 cup grated parmesan cheese
2 cups ricotta cheese
1 teaspoon dried oregano
1 cup olives, sliced mushrooms, and/or diced peppers (your preference)
1 pound lean ground beef
4 cups spaghetti sauce (homemade or store-bought)
2 cups shredded mozzarella and/or mild cheddar cheese
Salt and Pepper
Directions
Step 1) Brown ground beef. Drain, season with salt and pepper, and set aside.
Step 2) Cook spaghetti noodles to al dente, according to package directions. Drain well. Toss spaghetti noodles with egg and parmesan cheese. Transfer spaghetti noodle mixture to a greased, 9″ x 13″ baking pan. Spread noodles evenly over bottom of pan.
Step 3) Use a teaspoon to spread ricotta cheese over the spaghetti noodles. Top with olives, sliced mushrooms, and or diced peppers, and sprinkle with crushed, dried oregano.
Step 4) Next, top the ricotta and vegetables with ground beef. Pour sauce over the ground beef, making sure to coat the entire pan evenly with sauce. Cover with foil and bake for 20 minutes in a preheated 350 degree oven.
Step 5) After 20 minutes, remove pan from oven. Remove foil and sprinkle shredded cheese over the entire pan. Return pan (uncovered) to the oven. Bake for an additional 10 minutes or until cheese is melted and bubbly.
Step 6) Allow Weeknight Spaghetti Bake to rest for 10 minutes before slicing into squares and serving. Enjoy!
Crowded Earth Kitchen 