Spaghetti Pie

This recipe is from Chelsea and is a little different from the one in the ward cookbook that I made for years.  Dan likes it better and I do as well.  It has a richer flavor and is more cheesy.

1 lb. lean ground beef
1/4 cup onion, chopped
1 T. minced garlic (Chelsea uses garlic salt)
1 (24 oz.) jar pasta sauce
1 (16 oz.) pkg. thin spaghetti noodles
2 T. butter
2 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups (8 oz.) mozzarella cheese, shredded, divided
4 eggs, beaten

Preheat oven to 350°.  Heat a large pot of water to boiling for the pasta.  

Brown ground beef, onion, and garlic.  Drain ground beef and stir in pasta sauce and simmer.  Season to taste with salt and pepper.  (I found that this needed the salt, about 1 t.)

Cook and drain pasta according to package directions.  Stir in butter and place in two pie tins or one 9 x 13-inch pan sprayed with non-stick spray.

In bowl, mix together ricotta, Parmesan, 1 cup mozzarella and the eggs.  Add salt, pepper and garlic salt to taste.  Spread mixture over pasta in pans and gently mix into the spaghetti.  Top with ground beef sauce.  

Bake at 350° for 20 - 25 minutes.  Top with remaining 1 cup of mozzarella and return to the oven to cook 5 more minutes or until cheese melts.  Serves 8-10.

Here is my advertising for Christopher Ranch peeled garlic in small pouches.  I love it and it is so quick and easy.  You can get peeled garlic in quart size containers at Costco but that is way too much garlic.

Also, while we were in Denver, Stacie picked up some Sartori Parmesan and it was divine.  It is made in Wisconsin and has the best flavor and isn't dry.  I loved it (not the price but the flavor).