Baked Spaghetti

Preparation

1. Step 1

   Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

2. Step 2

   While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1 ½ teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

3. Step 3

   Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.

4. Step 4

   Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

5. Step 5

   In a small bowl, combine the ricotta, ½ cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.

6. Step 6

   Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

7. Step 7

   Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining ¼ cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

8. Step 8

   Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.