Recipe Index

Ingredients

• 12 ounces spaghetti
• 1 tablespoon olive oil
• 1/2 pound ground beef chuck
• 1/2 pound Italian sausage, casings removed
• 1 ounce bacon, chopped
• 1 cup chopped onion
• 4 ounces mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 14 ounces pasta sauce
• 1 cup water
• 2 large eggs
• 1 cup grated Parmesan cheese
• 1 pound ricotta cheese
• 3 cups shredded Italian blend cheese

Method

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. Cook the spaghetti in salted boiling water until just al dente. Drain.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook for 2 minutes, then add the beef and sausage and cook, breaking up the meat, until browned, about 8 minutes. Drain off excess fat.
4. Add the onion and mushrooms and cook for 4 to 5 minutes, until softened. Season with the salt, pepper, Italian seasoning, and red pepper flakes.
5. Stir in the pasta sauce and water and simmer for 5 minutes.
6. Beat the eggs in a large bowl and toss with the hot drained spaghetti and the Parmesan until the strands are coated.
7. Spread the pasta in the prepared dish. Spoon dollops of ricotta over the top, pour the meat sauce evenly over it, and cover with the Italian blend cheese.
8. Bake for 25 to 30 minutes, until bubbling and the cheese is melted and lightly golden. Rest 10 minutes before cutting and serving.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)