Diva Tasting: Baked Spaghetti…

There was a Mediterranean Restaurant in New Jersey that had the best I’ve eaten. This one is one of my versions.

Baked Spaghetti


1 (16 Ounce) Package Spaghetti

2 Pounds Ground Beef

1 Medium Onion, Chopped

1 (64 Ounce) Jar Garlic Spaghetti Sauce

½ Teaspoon Seasoned Salt

2 Eggs

½ Cup Grated Parmesan Cheese

5 Tablespoons Butter, Melted

2 Cups Ricotta Cheese, Divided

5 Cups Shredded Mozzarella Cheese, Divided


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.

Step 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.

Step 3 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until meat is browned and onion is soft and translucent, about 7 minutes. Drain excess oil from the pan. Stir in spaghetti sauce and seasoned salt.

Step 4 Whisk eggs, Parmesan, and butter in a large bowl. Add spaghetti and toss to coat.

Step 5 Place 1/2 of the spaghetti mixture in the prepared dish. Top with 1/2 of the ricotta cheese, 2 cups mozzarella, and 1/2 of meat sauce. Repeat layers. Cover with aluminum foil.

Step 6 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle with remaining mozzarella. Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.

Serves 8; don’t forget the garlic toast and salad.


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