Sunday evenings, that are cold, call for comfort food. For me, baked spaghetti hits the spot. Because this baked goodness is full of cheese and tons of flavor, my sauce is going to be semi-homemade but you’ll never know the difference.
Preheat oven to 375/ prepare 9×13 pan with non stick spray
- 16 oz spaghetti noodles, I prefer thin spaghetti-cooked per the directions
- 2 eggs, lightly beaten
- 1/2 C parmesan cheese
- 2 TB olive oil
- 1 lb ground beef
- 1 tsp minced garlic
- 1 TB pesto
- 1 jar Spaghetti sauce, prego is my preference
- 32 oz ricotta cheese
- 1 can beef consommé
- Salt/pepper to taste
- 1 TB italian seasoning
- 1 C sliced fresh mushrooms
- 8 oz mozzarella cheese
While your spaghetti noodles are cooking, brown your hamburger and drain grease; add garlic, salt, pepper, italian seasoning and mushrooms sauté just until soft. Add beef broth and let simmer until liquid starts to evaporate. Pour in spaghetti sauce and pesto, simmer until heated through.
In medium bowl, add eggs, olive oil and parmesan cheese. Drain spaghetti and cool slightly and add to egg mixture, toss.
Add 1/2 of your noodles to your baking dish, layer with 1/2 ricotta cheese, sauce and mozzarella cheese; repeat layer. Bake 35-40 mins until cheese is golden and bubbly. Serve with bread sticks and a salad!
Jars of pesto and minced garlic save time!