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.