A delightful twist on traditional spaghetti, this casserole combines layers of cheesy goodness with a hearty meat sauce for a comforting and satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the spaghetti in a large pot of salted boiling water until al dente, then drain.
Adding salt to the water enhances the pasta's flavor.
In a mixing bowl, combine the cooked spaghetti with butter, grated parmesan cheese, and beaten eggs until well mixed.
Mix while the spaghetti is still warm to melt the butter and cheese.
Spread the spaghetti mixture evenly into a greased 9x13 baking dish.
Press the mixture gently to form a uniform base.
Spread the ricotta cheese evenly over the spaghetti base.
Use a spatula for an even layer.
In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and diced bell pepper, cooking until softened.
Drain any excess fat from the skillet for a leaner sauce.
Stir in the diced tomatoes, tomato paste, sugar, oregano, and minced garlic. Simmer for 10 minutes to blend the flavors.
Simmering helps the sauce thicken and develop a rich flavor.
Spread the meat sauce evenly over the ricotta cheese layer in the baking dish.
Ensure the sauce covers the entire surface for consistent flavor.
Bake in the preheated oven for 20 minutes.
Cover with foil if the top starts to brown too quickly.
Sprinkle the shredded mozzarella cheese over the top and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for the last minute.
Let the casserole rest for 5 minutes before serving. Enjoy your delicious creation!
Resting allows the layers to set for easier serving.
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