Ingredients
500 g spaghetti
Salt
1 tbsp olive oil
300 g minced beef
500 ml ready-made tomato sauce from a jar
1 clove of garlic
400 g ricotta
1 tsp Italian dried herbs
3 eggs (size M)
80 g grated Parmesan
450 g grated mozzarella
Fresh parsley to garnish
Preparation
Grease a casserole dish (approx. 20 x 30 cm) with a little oil and preheat the oven to 180 °C. Prepare the spaghetti in boiling salted water according to the instructions on the packet.
Heat oil in a pan, add ground beef and fry for 4-5 minutes until crumbly and brown. Then add salt, remove from heat and stir in the tomato sauce.
Drain pasta and leave to cool for 5 minutes. Peel garlic, chop finely and stir in a bowl with ricotta and Italian herbs until creamy.
Whisk eggs and parmesan in a large bowl. Add cooled spaghetti and mix well. The spaghetti must not be too hot, otherwise the egg will curdle!
Put half of the spaghetti in the baking dish and spread evenly. Spread half of the ricotta cream over the spaghetti and cover with half the amount of ground meat sauce. Repeat the layers until all ingredients have been used up. Sprinkle evenly with mozzarella.
Cover baking dish with aluminum foil and bake in the oven for 30 minutes. Remove aluminum foil and continue cooking the spaghetti casserole for another 10-15 minutes until the cheese turns golden brown. Remove from the oven and allow to cool for 5 minutes. Garnish with fresh parsley, cut into pieces and serve.