We usually make this in a pie pan but we had extra spaghetti last time so we used a deep casserole dish. Once again, we used a leftover butter wrapper to grease the pan.
- We usually make this in a pie pan but we had extra spaghetti last time so we used a deep casserole dish. Once again, we used a leftover butter wrapper to grease the pan.
- While I normally recommend breaking the egg over a separate bowl, when you have a good assistant it's not quite as vital.
- Sprinkle on about 1/4 cup of parmesan cheese.
- Mixing it all together by hand is gooey fun!
- After it's all combined, pour it into your baking dish.
- Flatten it out and press it down into the dish.
- In the same mixing bowl, pour in the ricotta or cottage cheese.
- Sprinkle in some parsley for color and flavor.
- Mix it all together well.
- Pour it over the spaghetti and spread it out.
- Pour about half a jar of spaghetti sauce (or as much as you need to cover) on top of the cheese.
- Spread it out so it covers everything.
- Take some shredded mozzarella (or whatever you like) and put it top of the spaghetti sauce.
- Make sure you cover it completely -- this will melt to form the topping.
- Cover it with aluminum foil and it's ready for the oven!
- Baked to perfection! There are a couple of ways to brown the cheese on top, and it really adds to the flavor.
- Served with a salad and mozzarella sticks, it's a perfect supper!
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