Preheat the oven on Bake Mode to 350 degrees F (180 degrees C). In a small bowl, combine the
Shredded Parmesan Cheese (1 cup)
Large Eggs (2)
Unsalted Butter (3 Tbsp)
. Whisk to fully combine. Set aside.
Heat a large skillet over medium-high heat. Once hot, add the
Spicy Italian Sausage Links (1 lb)
and cook, breaking up with a spoon into small chunks, 1/2-inch or smaller. No oil is needed, the oil from the sausage will quickly grease the pan. Cook, infrequently stirring to allow for browning until sausage has lost most of its pinkness, 5-7 minutes.
To the same skillet, add the
Yellow Onion (1)
Green Bell Peppers (2)
Garlic (4 cloves)
, and cook until onions and peppers have begun to soften, 8-10 minutes. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Stir in the
Tomato Sauce (3 1/3 cups)
and bring to a boil. Lower heat and gently simmer for 5-10 minutes to meld the flavors, stirring occasionally, then remove from heat. Do not let it thicken - you want it to stay saucy.
Bring a large pot of water to a boil, generously
Salt (to taste)
the boiling water. Cook
Spaghetti (1 lb)
until al dente according to package directions. Turn off the heat, drain, and add the noodles back to the pot.
Add the parmesan egg mixture to the pot with the noodles and toss until noodles are evenly coated.
Add half the noodles to the bottom of a greased 9 x 13-inch casserole dish. Top with a little over half the sauce then spread 1 cup of
Whole Milk Ricotta Cheese (1 cup)
over the top, and sprinkle with 1 cup of
Shredded Mozzarella Cheese (2 cups)
. Repeat with remaining pasta, meat sauce, and 1 more cup of mozzarella cheese.
Spray a piece of foil with
Nonstick Cooking Spray (as needed)
. Cover tightly with the greased foil and bake on the middle rack for 25 minutes.
Turn the oven to Broil Lo. Remove the foil and broil on the upper rack for 2-4 minutes, or until the cheese is bubbling and golden.
Serve baked spaghetti hot, garnished with
Fresh Basil (to taste)