MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Spaghetti
 Categories: Pasta, Vegetables, Herbs, Cheese
      Yield: 8 servings
 
           Unsalted butter; to grease
           - the pan
           Salt & black pepper
      1 lb Spaghetti
      2 tb Olive oil
      1 lg Yellow onion; chopped
      2 tb Garlic; minced
      2 ts Fresh thyme or rosemary;
           - chopped -OR-
      1 ts Dried thyme or rosemary
  1 1/2 ts Dried oregano; more for
           - serving
    1/4 ts Red-pepper flakes; to taste
      1 lb 85% lean ground beef
     32 oz Jar marinara sauce
    1/2 c  Fresh basil or parsley
           - leaves; chopped, more for
           - serving
      8 oz Ricotta cheese
    3/4 c  Parmesan; grated
      1 lg Egg
      8 oz Mozzarella; shredded
 
  Set the oven @ 350°F/175°C and grease a 9x13" baking dish with
  butter. Bring a large pot of salted water to a boil. Add the
  spaghetti and cook according to the package directions until
  1 minute shy of al dente.
  
  While the water comes to a boil, heat the olive oil in a large,
  heavy-bottomed pot or Dutch oven over medium. Add the onion and
  cook, stirring occasionally, until tender, 6 to 8 minutes. Add the
  garlic, thyme, oregano, red-pepper flakes, 1-1/2 ts salt and a few
  grinds of black pepper, and cook until fragrant, about 1 minute.
  
  Add the beef and cook, breaking up the meat with a wooden spoon,
  until browned, about 5 minutes. Turn off the heat and stir in the
  marinara sauce and basil. Drain the spaghetti, add it to the sauce
  and toss well.
  
  In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the
  egg and 1/4 ts salt. Mix with a fork until smooth.
  
  Transfer half the pasta and sauce to the prepared baking dish and
  smooth it into an even layer. Dollop the ricotta mixture onto the
  pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on
  top. Add the rest of the pasta and sauce to the pan, again
  smoothing it into an even layer.
  
  Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle
  the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan
  on top, then bake, uncovered, until the mozzarella has melted, 5 to
  10 minutes more.
  
  Cool for 5 minutes, then serve with more chopped basil, a pinch of
  dried oregano and more red-pepper flakes, if desired. Slice the
  baked spaghetti into large squares and serve hot or warm.
  
  Recipe by Lidey Heuck
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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