Connor had one request for his Back to School Dinner this year: "SKABETTI". Personally, I find regular spaghetti and sauce to be a little boring, so I scoured the internets for a different version, and ended up making this. It was delicious! Below is how I modified the recipe to suit our family:
Connor’s Baked “Skabetti”
2/3 of 1 package (16 oz.) spaghetti noodles
1 lb. ground beef
1 medium onion, chopped
2 cloves of garlic, minced
1 jar (32 oz.) spaghetti sauce
1/2 tsp. seasoned salt
1 tsp. Italian seasonings
1/3 c. grated Parmesan cheese
5 Tbsp. butter, melted and slightly cooled
1 container (16 oz.) ricotta cheese
2 c. shredded mozzarella cheese
Cook spaghetti according to package directions.
In a large skillet, brown beef, onion, & garlic over medium heat; drain.
Stir in spaghetti sauce, seasoned salt, & Italian seasonings.
In a large bowl, whisk the eggs, Parmesan cheese & butter.
Drain spaghetti; add spaghetti to the egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 9x13 glass baking dish.
Top with half of the ricotta cheese, meat sauce & mozzarella cheese… and repeat.
Cover and bake at 350°F for 30 minutes.
Uncover and bake for 10 minutes longer or until cheese is melted.