Subj : 23's Top 50 Recipes - 47
To   : All
From : Dave Drum
Date : Thu Jan 11 2024 16:43:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Spaghetti
 Categories: Pasta, Vegetables, Herbs, Cheese
      Yield: 8 servings
 
           Unsalted butter; to grease
           - the pan
           Salt & black pepper
      1 lb Spaghetti
      2 tb Olive oil
      1 lg Yellow onion; chopped
      2 tb Minced garlic
      2 ts Chopped fresh thyme or
           - rosemary
           +=OR=+
      1 ts Dried thyme or rosemary
  1 1/2 ts Dried oregano; more for
           - serving
    1/4 ts Red-pepper flakes; to taste
      1 lb 85% lean ground beef
     32 oz Jar marinara sauce
    1/2 c  Fresh basil or parsley
           - leaves; chopped, more for
           - serving
      8 oz Ricotta cheese
    3/4 c  Grated Parmesan
      1 lg Egg
      8 oz Shredded mozzarella
 
  Set the oven @ 350ºF/175ºC and grease a 9" X 13" baking
  dish with butter. Bring a large pot of salted water to a
  boil. Add the spaghetti and cook according to the
  package directions until 1 minute shy of al dente.
  
  While the water comes to a boil, heat the olive oil in a
  large, heavy-bottomed pot or Dutch oven over medium. Add
  the onion and cook, stirring occasionally, until tender,
  6 to 8 minutes. Add the garlic, thyme, oregano,
  red-pepper flakes, 1 1/2 teaspoons salt and a few grinds
  of black pepper, and cook until fragrant, about 1
  minute.
  
  Add the beef and cook, breaking up the meat with a
  wooden spoon, until browned, about 5 minutes. Turn off
  the heat and stir in the marinara sauce and basil. Drain
  the spaghetti, add it to the sauce and toss well.
  
  In a small bowl, combine the ricotta, 1/2 cup of the
  Parmesan, the egg and 1/4 teaspoon salt. Mix with a fork
  until smooth.
  
  Transfer half the pasta and sauce to the prepared baking
  dish and smooth it into an even layer. Dollop the
  ricotta mixture onto the pasta in large spoonfuls, then
  sprinkle 1 cup of the mozzarella on top. Add the rest of
  the pasta and sauce to the pan, again smoothing it into
  an even layer.
  
  Cover the pan with aluminum foil and bake for 40
  minutes. Sprinkle the remaining 1 cup mozzarella and the
  remaining 1/4 cup Parmesan on top, then bake, uncovered,
  until the mozzarella has melted, 5 to 10 minutes more.
  
  Cool for 5 minutes, then serve with more chopped basil,
  a pinch of dried oregano and more red-pepper flakes, if
  desired. Slice the baked spaghetti into large squares
  and serve hot or warm.
  
  By: Lidey Heuck
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I think the cheese has slid off his crackers.
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