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Baked Spaghetti<\/p>\nBaked Spaghetti<\/p>\n
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1 lb spaghetti<\/p>\n
1 pound ground beef<\/p>\n
1 medium yellow onion, chopped<\/p>\n
2 cloves minced garlic<\/p>\n
1 jar, (32 ounces meatless spaghetti sauce)<\/p>\n
1\/2 teaspoon seasoned salt<\/p>\n
1 teaspoon Italian seasoning<\/p>\n
2 eggs<\/p>\n
1\/3 cup grated Parmesan cheese<\/p>\n
5 tablespoons butter, melted and slightly cooled<\/p>\n
16 ounces whole milk ricotta cheese<\/p>\n
3 cups shredded mozzarella cheese<\/p>\n
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In a large pot of salted water, cook spaghetti al dente, according to package directions. Meanwhile, in a large skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink; drain. Stir in spaghetti sauce, seasoned salt, and Italian seasonings. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain cooked noodles and cool slightly; add spaghetti to the egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 9×13 baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350\u00b0 for 30 minutes. Uncover and bake for 10 minutes longer or until cheese is melted. Serve with garlic bread and a simple salad. Store leftovers in the fridge in an airtight container.<\/p>\n","protected":false},"excerpt":{"rendered":"
Baked Spaghetti 1 lb spaghetti 1 pound ground beef 1 medium yellow onion, chopped 2 cloves minced garlic 1 jar, (32 ounces meatless spaghetti sauce) 1\/2 teaspoon seasoned salt 1 teaspoon Italian seasoning 2 eggs 1\/3 cup grated Parmesan cheese 5 tablespoons butter, melted and slightly cooled 16 ounces whole milk ricotta cheese 3 cups shredded mozzarella cheese In a large pot of salted water, cook spaghetti al dente, according to package directions. Meanwhile, in a large skillet,…<\/p>\n