Think of this baked spaghetti as a cousin to lasagna.
Serve this family-friendly casserole with a Caesar salad on the side.
Coat a 9-by-13-inch baking dish with cooking spray.
Photo: Photographer: Jen Causey, Food Stylist: Ali Ramee
Bring a large pot of water to a boil.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Use a slotted spoon to transfer the mixture to a medium bowl.
(Do not wipe the pan.)
Add the remaining 1 tablespoon oil to the pan and heat over medium heat.
Add onion; cook, stirring occasionally, until soft and translucent, about 2 minutes.
Add mushrooms and garlic; cook, stirring occasionally, until fragrant, about 5 minutes.
Add spinach; cook, tossing often with tongs, until wilted, about 2 minutes.
Stir in marinara sauce and the reserved ground beef mixture.
Bring to a simmer over medium heat; simmer, undisturbed, until slightly reduced, about 5 minutes.
Whisk eggs, ricotta and 1/4 cup each mozzarella and Parmesan in a large bowl.
Add the spaghetti and toss until coated.
Stir the marinara mixture into the spaghetti mixture, tossing until completely coated.
Transfer to the prepared baking dish and top with the remaining 1/4 cup each mozzarella and Parmesan.
Bake until the cheeses are melted and the pasta is warmed through, about 20 minutes.
Let stand for 10 minutes.
Garnish with basil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
