#1,628: Spaghetti Casserole

This was a super easy meal to make during the school week, and it made such a large pan that it gave us leftovers for another meal!  My family really, really enjoyed this spaghetti dinner and I would definitely make this again!

½ pound whole-wheat spaghetti noodles (I used regular noodles)

2 eggs

¾ cup grated Parmesan cheese, divided

1 tablespoon olive oil + extra for greasing the casserole dish

½ onion, peeled and diced

½ green bell pepper, de-seeded and diced (I omitted)

1 pound ground beef

1 clove garlic, minced

½ teaspoon salt

Crushed red pepper, to taste 

26 oz jar of your favorite red spaghetti sauce 

¾ cup ricotta cheese

1 cup grated mozzarella cheese

¼ cup whole-wheat breadcrumbs

Preheat oven to 350 degrees F. Brush a rectangular baking dish with olive oil and set aside.

Cook the spaghetti noodles al dente, drain, and then mix with the eggs and ½ cup of the Parmesan cheese. Put in the bottom of the casserole dish.

In a large saute pan over medium heat, warm the olive oil. Add the onion and bell pepper and cook until soft, but not brown, about 5 minutes.

Add the beef to the pan and break up the meat with a spatula. Cook until the beef is brown all the way through. Drain and discard the fat.  

Add the garlic, salt, and red pepper, and cook for 1 more minute before adding the red sauce to pan. Heat for an additional few minutes.

Pour the meat/sauce mixture on top of the noodles in the casserole dish. Top with dollops of ricotta cheese, grated mozzarella, breadcrumbs, and remaining ¼ cup Parmesan cheese. Bake for 30 to 40 minutes or until golden brown on top. Serve warm and enjoy.