Lisa’s Baked Spaghetti Casserole
Ingredients
1 (16 ounce) package spaghetti
1 pound ground beef
1 pound ground Italian sausage
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1 (32 ounce) jar spaghetti sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup freshly grated Parmesan cheese
5 tablespoons butter, melted
2 cups ricotta cheese
5 cups shredded mozzarella cheese, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a deep 9×13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.
Meanwhile, heat a large skillet over medium heat. Cook and stir beef, Italian sausage, onion, green pepper, and mushrooms in the hot skillet until meat is browned and vegetables are soft, about 5 to 7 minutes.
Drain excess oil from the pan; stir in spaghetti sauce and seasoned salt.
Whisk eggs, Parmesan, butter, and ricotta cheese in a large bowl. Add spaghetti and toss to coat.
Place 1/2 of the spaghetti mixture in the prepared baking dish. Top with 2 cups mozzarella, and 1/2 of the meat sauce. Repeat layers. Cover with aluminum foil.
Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle with remaining 1 cup mozzarella.
Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.
Serve and enjoy!
