Categories: Pasta

Ingredients

• 1 lb. ground chuck
• 24 oz. jar pasta sauce
• 4 oz. pepperoni, coarsely chopped
• 4 large eggs
• 2/3 cup grated fresh Parmesan
• 12 oz. spaghetti, cooked as directed
• 2 tbsp. butter, softened
• 2 cups ricotta
• 6 slices mozzarella
• Garnish: chopped fresh parsley

Directions

1. Preheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.

2. In a large skillet, cook beef over medium-high heat until browned and crumbly; drain. Stir in pasta sauce and pepperoni.

3. In a large bowl, whisk together eggs and Parmesan. Stir in spaghetti and butter until well combined. Pour into prepared pan. Spread ricotta onto spaghetti. Spread meat sauce onto ricotta; top with mozzarella.

4. Bake until hot and bubbly, about 35 minutes. Let stand for 10 minutes before serving. Garnish with parsley.

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