 | | Directions |
- Cook spaghetti according to package directions; drain.
- Meanwhile, brown ground beef and onions. Cook until the ground beef is no longer pink and onions are translucent. Drain off any excess fat drippings.
- Add the spaghetti sauce to the meat and heat through.
- When the pasta in done, add one cup of the mozzarella cheese, the parmesan and romano cheese, eggs, oil, garlic powder and salt and pepper.
- Press this into a greased 13x9 inch baking dish.
- Pour spaghetti sauce and meat mixture over the pasta.
- Cover and bake at 350° for 20 minutes.
- Uncover and sprinkle the remaining mozzarella cheese on top.
- Bake uncovered for an additional 10 minutes.
- Allow to cool slightly before serving.
- May add mushrooms, black olives, green peppers, etc.
- Freezes well.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: 9x13 baking dish, pasta pot, skillet
Servings: 12
|  | | Ingredients | | - | | 16 ounces spaghetti noodles |
| - | | 3 cups mozzarella cheese - shredded |
| - | | 3/4 cup parmesan cheese - grated or shredded |
| - | | 1 cup romano cheese - grated |
| - | | 3 eggs - beaten |
| - | | 1 tablespoon olive oil |
| - | | 2 teaspoons garlic powder |
| - | | 1 pound ground beef |
| - | | 1 small white onion - diced |
| - | | salt and pepper to taste |
| - | | 62 ounces your favorite spaghetti sauce |
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