Quick Cooking Magazine. July/August 2005
16 oz spaghetti
1 lb ground beef
3 TB minced onion
26 oz spaghetti sauce
1/2 tsp Lowery's salt
2 eggs
1/3 C grated Parmesan cheese
5 TB butter, melted
15 oz ricotta cheese
4 C mozzarella, shredded
Preheat oven 350 degrees. Cook spaghetti according to package directions. In a large skillet, cook beef. Rejuivinate minced onion in twice as much cold water for 10 mins. Add onion to beef. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Mix in ricotta cheese. Place half the spaghetti mixture in a greased 9x13 dish. Top with half the meat sauce and half the mozzarella. Repeat layers. Cover and bake @ 350 degrees for 40 mins. Uncover and bake 20-25 mins longer or until cheese is melted.
Yield: 8-10 servings
This is kind of like a fast version of lasagna. Mommy used to take it to church in Virginia when we had access to an oven at church. I think I need to make this for dinner again. It's fun to revisit old favorites.
Love Always,
Mommy
