Categories: Pasta
Ingredients
- 1 lb. ground chuck
- 24 oz. jar pasta sauce
- 4 oz. pepperoni, coarsely chopped
- 4 large eggs
- 2/3 cup grated fresh Parmesan
- 12 oz. spaghetti, cooked as directed
- 2 tbsp. butter, softened
- 2 cups ricotta
- 6 slices mozzarella
- Garnish: chopped fresh parsley
Directions
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Preheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.
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In a large skillet, cook beef over medium-high heat until browned and crumbly; drain. Stir in pasta sauce and pepperoni.
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In a large bowl, whisk together eggs and Parmesan. Stir in spaghetti and butter until well combined. Pour into prepared pan. Spread ricotta onto spaghetti. Spread meat sauce onto ricotta; top with mozzarella.
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Bake until hot and bubbly, about 35 minutes. Let stand for 10 minutes before serving. Garnish with parsley.