Baked spaghetti or spaghetti pie, is something I like to make when it’s cold out. It’s a nice warm dish that sticks to your ribs. As with most things I traditionally make, this is not exactly a “healthy” dish, we’ll try for that soon. One of the layers I put in is a lot like what I stuff manicotti with. I like to mix ricotta cheese, cottage cheese with mozzarella and a six cheese Italian blend. You can just use one type of shredded cheese and just ricotta or cottage cheese.
1 package of spaghetti
1 pound of hamburger
½ tsp. dried minced onion
A dash of garlic salt
1 jar of meatless spaghetti sauce
1-1/2 cups six cheese Italian cheese – shredded
1-1/2 cups mozzarella cheese – shredded
1 cup of ricotta cheese
1 cup small curd cottage cheese
1 Tbs. of parsley
Fry the hamburger in a skillet with the dried onion and sprinkle with garlic salt. Boil spaghetti per
package instructions but cook to the low-end. For example if
the package say 6-9 minutes, boil for 6 minutes. When hamburger is cooked, turn off the heat and drain the grease. Throw ½ of
spaghetti sauce into the hamburger and stir it in. Set that aside. Beat one egg in a mixing bowl. The add 1 cup of ricotta cheese, one cup of small curd cottage cheese, and a tablespoon of parsley. Mix them up, then add 1 cup of six cheese mix and 1 cup of mozzarella. Mix again. Pre-heat the oven to 350 degrees.
When the spaghetti is cooked, drain and run under a little cold water. Layer some spaghetti on the bottom of a casserole dish. Then cover with a little spaghetti sauce. Next add the hamburger layer, and a little more sauce on top. Now take the cheese mix and spoon it over the hamburger. Once that layer is down, add more spaghetti, then the rest of the sauce. Top it off with the ½ cup of six cheese and mozzarella cheese. Cover with foil and bake for 40 minutes at 350 degrees. After the 40 minutes, uncover the casserole and bake for another 15-20 minutes until the cheese on top is melted.