I’ve been looking for the perfect spaghetti recipe for a while. I’ve cooked spaghetti on the stove plenty of times, but I’ve always felt it was pretty plain and I didn’t enjoy eating it as leftovers. This enters my foray into looking for the perfect spaghetti bake. After going to Italy, our pasta recipes have been more frequent trying to replicate anything in vain; the country may have been 97 degrees or hotter the whole time, but we ate reaaaaally well.
The great news for you is that I MADE THE BEST SPAGHETTI BAKE RECIPE. I’m nice enough to share it with you 😉 . It is both super easy and super unhealthy… so enjoy!
- 1 1/2 lbs Ground beef
- 1 Green bell pepper, chopped
- 1 Onion, chopped
- 2 Eggs
- 2 (16 oz) jars Ragu's homestyle four cheese thick & hearty sauce
- 1 (16 oz) package Spaghetti, whole wheat
- 5 tbsp Butter, softened
- 4 cups Mozzarella cheese, grated
- 1/3 cup Parmesan cheese, grated
- 2 cups Ricotta cheese
- Spices as wanted
- Pre-heat oven to 350 degrees.
- Bring a pot of water to boil and cook the spaghetti noodles until they are are cooked and then drain.
- In a large skillet, brown the meat and cook.
- Heat a large skillet over medium heat and brown the meat, cook the onions until they are translucent, and soften the bell peppers. Drain the fat. Stir in the spaghetti sauce and any spaces that are desired.
- Whisk eggs, Parmesan cheese, butter, and half of the Ricotta cheese in a large bowl. Mix in the spaghetti noodles to coat the eggs. Place half of the spaghetti mixture into a 9 by 13 baking dish.
- Top with half of the spaghetti sauce mixture.
- Repeat in layers.
- Cover with aluminum foil.
- Bake for 1 hour.
In the past, I’ve made my spaghetti sauce, but using this Homestyle Ragu sauce was a nice change for me. I liked that I was able to buy less ingredients without compromising taste, I didn’t have to add any spices or salt to the recipe, and it made cooking even faster for me! A previous recipe where I used Ragu sauces is my vegan & glutten free stuffed peppers which are much healthier 😉 . Also, I consider it a huge win that my husband asked me to pack some of this baked spaghetti up for him for lunch before we even had time to put it in the fridge. Win, win!