Baked Heirloom Tomato Spaghetti
Love lasagna, don't like the work? Get delicious results in less time, with fewer dishes to do later. A perfect dish to bring to a potluck.
Heat oven to 350 degrees and grease a 9 x 13 baking dish with olive oil or butter. Bring a large pot of water to a boil. Add salt and the spaghetti and cook according to the directions, taking it out one minute shy of al dente.
While the water comes to a boil, heat a larger heavy-bottomed pot or Dutch oven over medium high heat. Add beef or turkey, dried oregano and red pepper flakes, and cook breaking up the meat with a wooden spoon until browned, about 5 minutes. Turn off the heat and drain excess fat, if necessary, and stir in the soup. Drain the spaghetti, add it to the sauce and toss.
In a small bowl combine the ricotta or cottage cheese, 1/2 cup of the Parmesan, egg, basil and 1/4 teaspoon salt. Mix with a fork until smooth and combine the the pasta and beef with the egg mixture and spread into the prepared baking dish.
Cover the pan with foil and bake for 40 minutes. Sprinkle remaining 1 cup mozzarella and remaining 1/4 cup parmesan on top, and bake uncovered until mozzarella is melted 5-10 minutes.
Cool for 5 minutes and sprinkle chopped basil, a pinch of dried oregano and hot pepper flakes if desired. Slice into large squares and serve.
2 jarsTuscan Heirloom Tomato Soup (16 oz each)
1 lbground beef or turkey or vegan substitute
1/4 tspdried oregano
1/4 tspred pepper flakes
1 cupricotta or cottage cheese
handfulfinely chopped basil