Spaghetti Bake

Seres 8

ingredients

8 oz spaghetti
1/4 cup freshly grated Parmesan cheese
Tomato Beef Sauce
1 tbsp olive oil
1 onion chopped
3 cloves garlic minced
1 tsp each dried oregano and basil
1/2 tsp dried thyme
1 lb lean ground beef
2 cup sliced mushrooms
2 each carrots and zucchini, grated
1 sweet red pepper, diced
1 can (28-oz) tomatoes, chopped
1/3 can tomato paste
1/2 tsp each salt and pepper
1/2 cup freshly grated Parmesan cheese
1 tbsp Balsamic or red wine vinegar
Cheese Sauce
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
1 cup ricotta cheese
1 egg lightly beaten
Pinch of salt

directions

1
Tomato sauce: In Dutch oven, heat oil over medium-high heat; cook onion, garlic, oregano, basil and thyme, stirring occasionally, for about 4 minutes or until softened. Add beef; cook, breaking up with spoon, for 5 minutes or until no longer pink.
2
Add mushrooms, carrots, zucchini, and red pepper; cook, stirring often, for 5 minutes or until liquid is evaporated. Add tomatoes, tomato paste, salt and pepper; bring to a boil Reduce heat and simmer for 30 to 35 minutes or until most of the liquid is evaporated. Remove from heat; stir in Parmesan cheese and vinegar.
3
In large pot of boiling salted water, cook spaghetti for 5 minutes or until almost tender but still firm. Drain and toss with beef sauce.
4
Spread in 13 x 9-inch baking dish; spoon cheese sauce over top. Sprinkle with Parmesan cheese. Bake at 350 for about 40 minutes or until golden and bubbling.

Cheese sauce

In saucepan melt butter over medium heat; whisk in flour and cook, whisking for 1 minute. Whisk in milk in thin steady stream until smooth; cook whisking often, for 2 to 4 minutes or until boiling and thickened. Transfer to bowl; let cool for 10 minutes. Blend in ricotta, egg and salt.

Source: Dawn