My mom used to make spaghetti with ricotta and mozzarella cheese when I was a kid, so I kind of grew up eating this. Only hers was made on the stove top and the mozzarella cheese would melt with the heat of the spaghetti and sauce. I changed it up a bit. I prefer making a meat sauce and popping it in the oven to melt the cheese. The heat from the oven intensifies the flavors and I just love hot cheesy oven food.
- 1 lb ground beef
- 1 lb spaghetti
- 1/2 small onion finely chopped
- 2 cloves garlic
- pinch of red chili flakes
- 1 tsp dried oregano
- 2 tsp granulated garlic
- bunch of fresh basil
- 1/3 cup red wine
- 28 ounce can crushed tomatoes
- 1 cup water
- 1 tsp brown sugar
- 2 cups ricotta cheese
- 1/2 cup parmesan cheese
- 2 cups mozzarella cheese
- salt and pepper to taste
Heat a large pot pot over medium low heat, add onions and cook until translucent
Add red chili flakes and fresh minced garlic, cook until garlic turns a golden color.
Add the beef and cook until fully browned, season with oregano, granulated garlic, and salt and pepper.
Add the red wine, crushed tomatoes, water, brown sugar, fresh basil, stir and let it simmer covered over medium low heat for 1 hour
Combine the ricotta cheese, parmesan cheese, basil, parsley, and salt and pepper
Place the cooked spaghetti in a casserole dish and combine with the ricotta mixture and meat sauce.
Add the mozzarella cheese and extra parmesan cheese on top and place it in the broiler for 5-10 minutes or until the mozzarella cheese is completely melted