• 23's Top 50 Recipes - 47

    From Dave Drum@1:18/200 to All on Thu Jan 11 16:43:42 2024
    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 Minced garlic
    2 ts Chopped fresh thyme or
    - rosemary
    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 Grated Parmesan
    1 lg Egg
    8 oz Shredded mozzarella

    Set the oven @ 350ºF/175ºC and grease a 9" X 13" 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 teaspoons salt and a few grinds
    of black pepper, and cook until fragrant, about 1

    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 teaspoon 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.

    By: Lidey Heuck

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives


    ... I think the cheese has slid off his crackers.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)