Whenever it’s time for Betty to host a dinner party, she knows exactly how to make sure all her guests leave happy and full! All she needs to do is make her famous recipe, the one we’ve come to call Betty’s Baked Sketty. This pasta bake has the tender pasta in a bubbly, creamy, and cheesy ricotta and herb mixture and then partnered with a deliciously savory and juicy meat sauce. Melty mozzarella on top guarantees that everyone eagerly digs into their slice and goes for seconds! Thankfully, Betty’s Baked Sketty makes enough for everyone. There’s a reason we all look forward to going over to Betty’s house!
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1/2 teaspoon salt, plus more to taste
- pepper, to taste
- 1 (24-ounce) jar prepared spaghetti sauce
- 1 cup ricotta cheese
- 1 egg, beaten
- 2 tablespoons milk
- 1/3 cup parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano or Italian seasoning blend
- 8 ounces spaghetti noodles, broken in half
- 8 ounces mozzarella cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×13-inch baking dish with cooking spray.
Step 3 –In a large skillet over medium-high heat, add the ground beef and the onion and cook until the beef is browned, about 5-7 minutes.
Step 4 –Season the meat mixture with the salt and the pepper to taste.
Step 5 –Drain the fat from the skillet.
Step 6 –Stir in the spaghetti sauce.
Step 7 –In a large bowl, combine the ricotta, the egg, the milk, the parmesan, 1/2 teaspoon of the salt, the garlic powder, and the oregano together, stirring well.
Step 8 –Cook the spaghetti noodles per package directions to al dente in heavily salted water.
Step 9 –Drain the pasta and add it to the ricotta mixture, stirring to combine.
Step 10 –Spread the pasta evenly over the bottom of the prepared baking dish.
Step 11 –Top the pasta mixture with the meat mixture.
Step 12 –Top the meat mixture with the mozzarella.
Step 13 –Bake, uncovered, until bubbly and the cheese starts to brown, about 30-45 minutes.
Step 14 –Serve.
