Baked Spaghetti

Eating spaghetti this way is much easier than slurping up the noodles.  Lately we've been using the spaghetti squash from the garden in place of the pasta.  We love it! 

Baked Spaghetti                                                                                       Printable Recipe

8 ounce pkg spaghetti noodles* (I used GF)

1 pound ground beef

1 jar spaghetti sauce (or approximately 3 cups homemade marinara)

2 eggs

1/3 cup grated Parmesan

1/2 to 3/4 cup garlic cream sauce

1 to 2 cups shredded mozzzarella

Cook spaghetti according to package directions, drain.  Meanwhile in a large skillet, cook ground beef until meat is no longer pink.  Drain if needed.  Stir in spaghetti sauce and set aside.  

In a separate bowl, large enough to fit spaghetti, whisk together eggs and Parmesan. Stir drained spaghetti stir into egg mixture.  When all is coated, dump into  8 x 11.5" (or 2 quart) greased baking dish. Spread until flat.

Spoon on garlic cream sauce, then dump on meat sauce then spread to the edges.

 Sprinkle with cheese.

Bake covered at 350 degrees for 25 minutes. Uncover and bake for 15 minutes more. 

*Spaghetti noodles work best since they stay stuck together when you cut them for nice looking servings but any pasta shape would work well.  I didn't have quite enough spaghetti so I added some macaroni. 

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