INGREDIENTS
Per 1 C of (not compacted) cooked pasta
(eg) 2 cups = 2x the ingredients below
1/2 C shredded mozzarella or Provalone cheese
- Leftover spaghetti pasta strings
- 1 egg
- 1/4 C marinara sauce
- 1/4 C sweated onion (diced)
- 1/4 C Ricotta cheese
- 1/4 C grated Parmesan
- 1/2 tsp salt
- 1/2 C ground beef (browned)
- parsley to taste
- Tomato sauce – only if needed to thin mixture
STEP BY STEP
- Dump each ingredient into a large mixing bowl
- Toss well
- Place into cake pan
- Top with a extra sauce
- Top with mozzarella cheese
- Sprinkle with a bit of extra Parmesan
- Bake 25 minutes @ 350º
- Stop with Parmesan and basil chiffonade
