Ingredients:

  • 12 oz (340 g) spaghetti (or your preferred pasta shape)
  • Salt (for pasta water)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb (450 g) ground Italian sausage or beef (optional)
  • 28 oz (800 g) canned crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 cups (200 g) shredded mozzarella cheese
  • 1 cup (100 g) grated Parmesan cheese
  • 1 large egg
  • 1 cup (240 g) ricotta cheese
  • Fresh basil, for garnish (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Boil salted water, add the spaghetti, and cook until al dente. Drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. If using sausage, add & brown it, breaking it into small pieces, then drain excess fat. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
  4. In a bowl, combine ricotta, egg, salt, and pepper. Mix until smooth.
  5. In a large mixing bowl, combine cooked spaghetti and sauce until evenly coated.
  6. Layer half of the spaghetti mixture in the baking dish. Spread the ricotta mixture over the pasta. Sprinkle with half of the mozzarella and Parmesan. Add the remaining spaghetti and top with the rest of the mozzarella.
  7. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 5-10 minutes until golden and bubbly.
  8. Let it cool slightly, garnish with fresh basil, and serve.