Baked Spaghetti with Bechemel Sauce

Baked Spaghetti with Bechemel Sauce
Recipe type: entrees
  • 1 cup ricotta cheese
  • 1 egg, slightly beaten
  • 1 cup Parmesan cheese (or Parmesan Reggiano), divided
  • Marinara sauce
  • 12 ounces spaghetti, cooked tender
  • 1 cup grated mozzarella cheese, divided
  • ½ cup béchamel sauce
  1. In a bowl, stir ricotta cheese, egg and ¾ cup Parmesan cheese.
  2. In a baking dish, layer cooked spaghetti, half of the ricotta cheese mixture and ⅓ cup moz­zarella cheese.
  3. Repeat with one more layer.
  4. Drizzle with bécha­mel sauce and top casserole with remaining mozzarella and Parmesan cheeses.
  5. Bake at 450 for 25 minutes or until cheese is melted and bubbly.
  6. Cook’s notes: You can use a Bo­lognese sauce with this recipe, or advertise it as vegetarian. Watch baking times, since your pizza oven is likely to bake at different temperatures.