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Spaghetti Bake

350
40 minutes
8 oz spaghetti
1/4 cup parmesan

Tomato Beef Sauce

1 tbsp olive oil
1 onion chopped
3 cloves garlic (minced)
1 tsp each dried oregano/basil
1/2 tsp dried thyme
1 lb ground beef
2 cups sliced mushrooms
2 each of carrots and zucchini
1 sweet red pepper
1 28 oz can tomatoes chopped
1/3 cup tomato paste
1/2 tsp salt and pepper
1/4 cup parmesan
1 tbsp balsamic vinegar
  1. In Dutch oven, heat oil (med)
  2. Cook onion, garlic, oregano, basil, and thyme stirring occasionally for about 4 minutes or until softened
  3. Add beef and cook for about 5 minutes or until no longer pink
  4. Add mushrooms, carrots, zucchini, and red pepper
  5. Cook for 5 minutes or until liquid is evaporated
  6. Add tomatoes, tomato paste, salt and pepper and bring to boil
  7. Reduce heat and simmer 30-35 minutes or until most of liquid is evaporated
  8. Remove from heat and add parmesan and vinegar

Cheese Sauce

2 tbsp butter
2 tbsp flour
1 cup milk
1 cup ricotta
1 egg (lightly beaten)
1 pinch salt
  1. Melt butter, whisk in flour and cook whisking for 1 minute
  2. Whisk in milk in thin steady stream until smooth
  3. Cook whisking often for 2-4 minutes or until boiling and thickened
  4. Transfer to bowl and let cool 10 minutes
  5. Blend in ricotta, egg, and salt
  6. In large pot of boiling salted water
  7. Cook spaghetti for 5 minutes or until almost tender but still firm
  8. Drain and toss with beef sauce
  9. Spread in 13×9″ baking dish
  10. Spoon cheese sauce over top
  11. Sprinkle with parmesan cheese
  12. Bake 350 for 40 minutes