I am excited that Seattle is experiencing fall weather (sorry to my family in the midwest who is not). This means that I can use my oven again! First up on my list of oven meals was baked spaghetti. Unfortunately, I have been experiencing pregnancy brain. For the second time in recent weeks, I went to the grocery store to pick up a dinner ingredient, swore that I got the right thing, then got home to find I had bought something different. In this case, I went to the store to buy the mozzarella for this dish and when I went to start making dinner, I discovered that I had bought parmesan. While a little parmesan may have been tasty in this dish, I don’t think 3 cups of parmesan would have been the taste I was looking for. Luckily I had shredded mexican cheese, which I substituted. While it was not as delicious as making the recipe with mozzarella, it definitely worked.

Prep Time: ~25 minutes

Feeds: 6-8 people

• 1 pound spaghetti
• 1/2-1 stick butter, melted
• 2 eggs
• 3 cups shredded mozzarella cheese, divided
• 1/2-1 pound ground beef or sausage (optional)
• marinara or pasta sauce (optional)

Brown meat and cook spaghetti. Preheat oven to 350°F. Spray a 9×13 baking dish with non-stick cooking spray. Melt butter and whisk eggs. Mix spaghetti, melted butter, whisked eggs, meat, and mozzarella. You can add sauce now or later.

Cover baked spaghetti with tinfoil. Bake for 25-30 min at 350°F. Cheese on top should be bubbly and the spaghetti should be heated all the way through.