16- oz thin spaghetti
1- lb Italian sausage, casings removed
1 (24-oz) jar spaghetti sauce
2 eggs
⅓ cup grated parmesan
5 Tbsp butter, melted
1 (15-oz) container ricotta
2 Tbsp dried parsley
¼ cup sour cream
4 cups shredded mozzarella cheese

Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
Cook Italian sausage in a skillet until no longer pink. Drain fat.
Cook spaghetti according to package directions. Drain.
Whisk together eggs, parmesan cheese, and melted butter. Toss with cooked pasta. Set aside.
Combine ricotta, parsley and sour cream. Set aside.
Combine spaghetti sauce and cooked sausage/hamburger. Set aside.
Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella. Repeat layers.
Cover pan with aluminum foil and bake 35 minutes. Remove foil and bake an additional 10 minutes (until cheese is bubbly).

Credit: Susan Recipe

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