This is a delicious alternative to traditional spaghetti. It can easily be made ahead and kept in the refrigerator until ready to use. Just cover with foil and heat in 350 degree F oven for 30 to 40 minutes or until hot.
1-8 ounce package spaghetti
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, well beaten
1 medium onion, chopped
2 tablespoon canola oil
1-1/2 pounds ground beef chuck
1-15 ounce jar spaghetti sauce [your choice of flavor]
1 teaspoon sugar, or granulated sugar substitute
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1-16 ounce carton Ricotta cheese
1/4 cup milk
8 ounces shredded Mozzarella cheese
1. Cook spaghetti according to package directions. Drain and return to the pan. Stir in butter until melted. Add Parmesan cheese, salt, pepper, and egg. Mix well. Pour into a 9×13 inch baking dish.
2. In a 10 inch skillet, saute onion in oil over medium heat until onion is tender but not brown. Add ground beef and cook, stirring often, until crumbly and well done. Drain and return to skillet. Stir in spaghetti sauce, sugar, oregano and garlic powder. Simmer on low heat 3-5 minutes, stirring occasionally to prevent sticking.
3. In a small separate bowl, combine Ricotta cheese and 1/4 cup milk to a smooth consistency. Spread evenly over spaghetti mixture in the baking dish. Spoon the spaghetti sauce mixture evenly over the top of the Ricotta cheese. Sprinkle the shredded Mozzarella cheese evenly over the spaghetti sauce mixture.
4. Bake uncovered at 350 degrees F for 30 minutes. Makes 6-8 servings.