Baked Spaghetti by Paula Deen

By srumbel

A casserole dish full of cheesy baked spaghetti is comforting and convenient for any time of the year.
from pauladeenmagazine.com

Ingredients

• 1 pound ground chuck
• 1 (24-ounce) jar pasta sauce
• 4 ounces pepperoni, coarsely chopped
• 4 large eggs
• 2/3 cup grated fresh Parmesan cheese
• 12 ounces spaghetti, cooked according to package directions
• 2 tablespoons butter, softened
• 2 cups ricotta cheese
• 6 slices part-skim mozzarella cheese
• Garnish: chopped fresh parsley

Preparation

Step 1

Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
In a large skillet, cook beef over medium-high heat until browned and crumbly; drain. Stir in pasta sauce and pepperoni.
In a large bowl, whisk together eggs and Parmesan. Stir in spaghetti and butter until well combined. Pour into prepared pan. Spread ricotta onto spaghetti. Spread meat sauce onto ricotta; top with mozzarella.
Bake until hot and bubbly, about 35 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.

Notes
Kitchen Tip: This recipe can be divided between 2 (8-inch) square baking dishes. Bake one, and freeze the other for up to 1 month.

Makes 6 to 8 servings