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1
Prepare spaghetti sauce in advance; set aside to cool.
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2
I do mine the night before and place in the refrigerator to cool overnight.
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3
If using the recipe for my Grandma's spaghetti sauce, see recipe below.
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4
Boil noodles al dente.
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5
Drain and give a quick rinse in cold water to stop the cooking.
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6
Stir the pasta into the spaghetti sauce; set aside.
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7
In a separate bowl, combine egg, Ricotta (or cottage cheese), Mozzarella, Romano, salt, pepper and parsley.
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8
In a foil-lined and greased 10x13-inch casserole pan, spread half of the pasta/meat mixture into the bottom of the pan; layer cheese mixture over all; top with remaining pasta/meat mixture.
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9
Sprinkle the reserved Parmesan and Mozzarella cheese over the top.
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10
(If freezing, stop here, cover with heavy duty foil and freeze.
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Once fully frozen, you can pop the casserole out of the 10x13 pan and place in a large Ziploc bag to go back into the freezer.
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12
Freeze for up to 3 months.
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13
When ready to use, thaw in refrigerator; bake as directed.)
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14
Bake in a 375F oven for 50 minutes.
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15
Uncover and cook an additional 15-20 minutes, or until bubbly and nicely browned on top.
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16
Grandma Shannon's Spaghetti Sauce:
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17
Saute the onion, garlic and meat over medium-high heat.
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(Add garlic after the onion and meat have been sauteed for 4-5 min.
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19
).
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Add the remaining ingredients and let simmer for 1 hour or more.
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21
Serve over your favorite pasta.
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22
Serve with green salad, French/Italian bread, and red wine.
