Baked Spaghetti with Ricotta

I kind of have a rule about what the people at my table should order when we eat out. It's a simple one, really -- just please don't order something that is easy to make at home. For example, if we're somewhere that serves instant mac-n-cheese, I'll ask Alexis to pick something else from the kid's menu. Me and the blue box are friends. I don't need somebody to charge me $2 for the privilege of letting them boil the water.

That means I often go to battle over spaghetti. Yes, spaghetti.

Alexis loves spaghetti. I do, too. JUST DON'T ORDER IT AT A RESTAURANT.

That usual battle came to be a few weeks ago when we were out somewhere and Alexis decided to fight. "But, momma! They have FANCY spaghetti!" she told me.

It was freakin' baked. That's all that was fancy about it.

I had a point to prove and so I did. Baked Spaghetti happened right after I apologized to the kid that I hadn't made it lately. Apparently she forgot that I do make it, and now I think she's going to ask for it all of the time. Which, FINE. At least I won't be paying someone else to boil the water.

Baked Spaghetti (serves 6-8)

1-16 oz package spaghetti
1 jar spaghetti sauce (if you like lots of sauce, feel free to double that)
1-15 oz container Ricotta cheese
1/2 cup parmesan cheese
1 1/2 cups mozzarella cheese
1 egg
Oregano
Thyme
Salt
Pepper

 1. Preheat the oven to 375 degrees.

2. Prepare the spaghetti according to the directions on the box. Drain.

3. Lightly spray nonstick cooking spray inside a 13x9 inch baking pan. I'm a big fan of using a disposable pan when I'm cooking this for an army, but whatever makes you happy is cool.

4. Toss the spaghetti together with the sauce and pour it into the pan.

5. In a medium mixing bowl, combine the Ricotta, parmesan, mozzarella, egg, and spices. (Go with your gut on spice quantities -- I end up around 1/2 teaspoon of each, but that has a lot to do with the sauce I use being sort of bland. Use better sauce and you won't need as much.)

6. Spread the cheese stuff over top of the spaghetti.

7. Cover with foil. Bake at 375 degrees for 45 minutes, or until cheese is bubbly. Or! Or! Or ... you can cheat. Cook it at 375 for 20 minutes and then turn the broiler on high for about 3 minutes. You'll end up with that fantabulous pizza-like cheese on top. Just make sure to keep an eye on things if you go the broiler route because cooking times can vary greatly once the broiler gets involved.

Comments

[Tara R.]

I think i'll be baking some fancy spaghetti this week. This sounds wonderful.

[Erin]

Just like lasagna... Except with skinnier noodles and less work! Right up my alley!

[hello haha narf]

i'm not a fan of spaghetti, but me thinks i would tear this up! yum!

[Mary]

I made this last night and it was fantastic. My hubs and I both took it for lunch and I imagine there will be none left when I get home.