1 lb. Spaghetti
1 lb. Ground Chuck
to taste Salt and Pepper
1 tbsp. Olive Oil
1 medium Yellow Onion, chopped
2 cups Marinara Sauce (see note)
½ cup Ricotta Cheese
2 tbsp. Fresh Parsley, finely chopped
3 large Fresh Eggs
½ cup plus 2 tbsp. Parmesan Cheese, grated
1 tsp. Salt
½ tsp. Black Pepper
1 cup Mozzarella Cheese
Cook spaghetti according to package directions but only for 4 minutes. Drain and set aside. In a large skillet, brown the ground chuck. Drain and set aside. Wipe out skillet and add the oil. Sauté onions in oil until translucent. In a large mixing bowl, combine the marinara sauce, ricotta, parsley, eggs, ½ cup of parmesan, salt and pepper. Once well combined, add back the spaghetti, browned meat and onions. Combine all this together and transfer into a 9-inch spring-form pan that has been well sprayed. Evenly top with the mozzarella and remaining 2 tbsp. of parmesan. Place pan in a pre-heated 350-degree oven for about 30 minutes or until cheese is bubbly and golden brown. Remove from the oven and let rest 5 minutes. Remove from pan and cut into 8 wedges and serve.
Note: You can use your own homemade sauce or use store bought for this recipe.
Note: You can use dried parsley if fresh is not available. I’d only use about 1½ tbsp.
Ideas for Future Efforts_______________________________________