Ingredients:

  • 1 pound (450g) spaghetti
  • 1 tablespoon (15ml) olive oil
  • Salt, to taste
  • 1 pound (450g) ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce/680g) jar marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 15 ounce (425g) container ricotta cheese
  • 1/2 cup (60g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (225g) shredded mozzarella cheese

Instructions:

  1. Cook spaghetti according to package directions in salted water until al dente. Drain and toss with olive oil.
  2. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in marinara sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, stirring occasionally.
  3. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
  4. Spread a thin layer of meat sauce in the bottom of the baking dish. Top with half of the cooked spaghetti. Spread the ricotta mixture evenly over the spaghetti. Top with the remaining spaghetti. Pour the remaining meat sauce over the spaghetti.
  5. Sprinkle mozzarella cheese evenly over the top of the casserole. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted and bubbly.
  6. Let the casserole rest for 10 minutes before serving.