Ingredients:

  • 1 pound (450g) spaghetti
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 tablespoon olive oil
  • 1 pound (450g) ground beef (or Italian sausage)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 15 ounces (425g) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (225g) shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil spaghetti according to package directions until al dente. Drain well and toss with olive oil.
  2. Brown ground beef (or sausage) in a large skillet over medium-high heat. Drain off any excess grease.
  3. Add chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
  4. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow flavors to meld.
  5. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
  6. Spread a thin layer of meat sauce in the bottom of the baking dish.
  7. Top with half of the spaghetti, then spread the ricotta mixture evenly over the spaghetti.
  8. Add the remaining spaghetti, then top with the remaining meat sauce.
  9. Sprinkle evenly with shredded mozzarella cheese.
  10. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  11. Let stand for 10 minutes before slicing and serving. Garnish with fresh parsley.