Spaghetti Bake

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 8 ounces spaghetti
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 lb lean ground beef
• 2 cups sliced mushrooms
• 2 carrots, grated
• 2 zucchini, grated
• 1 sweet red pepper, diced
• 1 (28 ounce) can tomatoes, chopped
• 1/3 cup tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 1 pinch salt

Recipe

• 1 tomato beef sauce: in dutch oven,heat oil over med-high heat,cook onion, garlic,oregano, basil& thyme,stirring occasionally for about 4 mins.
• 2 or until softened.
• 3 add beef& cook breaking up with a spoon for 5 mins.
• 4 or until no longer pink.
• 5 add mushrooms,carrots, zucchini& red pepper,cook stirring often or until liquid is evaporated.
• 6 add tomatoes, tomato paste,salt& pepper, bring to a boil,reduce heat& simmer 30-35 mins.
• 7 or until most of the liquid is evaporated.
• 8 remove from heat, stir in parmesan cheese& vinegar.
• 9 cheese sauce: in saucepan, melt butter over medium heat,whisk in flour and cook, whisking for 1 minute.
• 10 whisk in milk in a thin, steady stream until smooth,cook whisking often for 2-4 minutes or until boiling& thickened.
• 11 transfer to a bowl and let cool for 10 minutes.
• 12 blend in ricotta, egg,& salt.
• 13 in large pot of boiling salted water cook spaghetti for 5 minutes or until almost tender but firm.
• 14 drain& toss with beef sauce.
• 15 spread in a 9x13 (3l) baking dish, spoon cheese sauce over top and sprinkle with freshly grated parmesan.
• 16 bake at 350 for about 40 minutes or until golden& bubbling.