Baked Spaghetti Casserole with Ground Beef & Ricotta
This baked spaghetti casserole cooks in a 9x13 baking dish and is a beyond-easy twist on a classic bowl of spaghetti! The pasta bake layers cooked spaghetti noodles, with a ground beef meat sauce, velvety ricotta cheese and melted mozzarella. It’s an easy fuss-free pasta dinner for busy weeknights, or a simple dish for feeding a large crowd. Plus, the leftover reheat beautifully!
Cook spaghetti according to the box. Drain and set aside.
In a large skillet over medium high heat, add ground beef, onion, green pepper and minced garlic and cook until the meat is browned. Drain excess fat from the pan and return back to the burner over low heat.
Add spaghetti sauce, salt and pepper into the skillet and stir to fully combine.
In a large bowl whisk eggs, Parmesan and melted butter together. Add in cooked spaghetti and toss to fully coat with egg mixture.
Spray a 9x13 baking dish with nonstick spray. Place ½ of the spaghetti mixture into the bottom of the baking dish. Add 1 cup of ricotta cheese on top, spreading it out. Sprinkle 1 cup of shredded mozzarella cheese on top. Add ½ of the meat sauce on top. Repeat the layer one more time.
Cover with aluminum foil and bake for 40 minutes. Remove foil and sprinkle the last 1 cup of remaining mozzarella cheese on top. Bake for 15 more minutes, or until cheese is melted and lightly browned.