- 16 oz thin spaghetti
- 1 lb italian sausage or hamburger, cooked
- 24 oz jar spaghetti sauce
- 2 eggs
- 1/3 cup parmesan
- 5 tbsp butter melted
- 15 oz ricotta
- 3 tbsp parsley
- 1/4 cup sour cream
- 4 cups mozzarella cheese
Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese and melted butter. Toss with pasta. Set aside.
Combine ricotta, parsley and sour cream. Set aside.
Combine spaghetti sauce and cooked sausage/hamburger. Set aside.
Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella. Repeat layers.
Cover pan with aluminum foil and bake 35 minutes. Remove foil and bake an additional 10 minutes (until cheese is bubbly).
Read more at http://www.plainchicken.com/2014/10/the-best-baked-spaghetti.html#mF86CEZUKHq6IpzU.99
Source : allrecipes.com