Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 lb spaghetti noodles
  • 2 cups shredded whole-milk mozzarella
  • 1 tbsp butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and sear until a dark brown crust forms and no pink remains. Add diced onions and cook until translucent, then stir in minced garlic for 60 seconds.
  3. Stir in marinara sauce, oregano, red pepper flakes, salt, and pepper. Simmer on low for 10 minutes to reduce and intensify flavors.
  4. Boil spaghetti in salted water for 2 minutes less than the package al dente directions. Drain and toss with 1 tablespoon of melted butter.
  5. In a medium bowl, whisk the egg, then fold in ricotta, parmesan, and parsley until smooth.
  6. Spread 1/2 cup of meat sauce on the bottom of a 9x13 inch baking dish. Layer half of the cooked spaghetti, followed by the entire ricotta mixture, spreading it to the edges.
  7. Top with the remaining spaghetti, then the remaining meat sauce, ensuring all noodles are covered. Finish with an even layer of shredded mozzarella.
  8. Bake for 30 minutes until the cheese is melted and golden brown. Let rest for 10 minutes before slicing to set the layers.