Everything in this recipe is essentially cooked already, so it is basically heating the Spasagna through to melt the wonderful sheet of mozzarella in the center. I discovered this sheet of fresh mozzarella put out by BelGioioso, that unrolls as would a sheet of paper. It is fun and easy to use, the price around 6 dollars per 8 oz, I however caught mine on sale. If you cannot find this in the deli section of your grocer, simply get the ball of mozzarella or burrata and slice thinly and layer accordingly.
1 1/4 lb. cooked ground beef, drained of excess fat
1 lb. spaghetti cooked just under al dente, about 6 minutes
2-23 oz. jars of your favorite spaghetti sauce or homemade, preferably one chunky, one regular, reserving 2/3 cup for the top.
1 to 3 cloves garlic, finely minced or pressed
2/3 c. sweated onion, small diced
1 palmful fresh mixed herbs like parsley, oregano, sage, thyme and marjoram
1 8 oz. roll of fresh mozzarella
sugar to taste, optional
1/2 lb. day old garlic bread, pulsed in processor into smaller, uniform pieces
1/2 c. fresh parsley, rough chopped
1/2 c. shredded Parmesan cheese
1/4 c. shredded mozzarella cheese
olive oil for drizzling
Preheat to 375*F.
Combine the spaghetti ingredients down to the palmful of of herbs, sugar to taste if desired.
Drizzle baking dish with olive oil or spray with cooking spray and place half of the spaghetti mixture in dish.
Unroll the mozzarella cheese and place it on top of the spaghetti.
Add Remaining spaghetti.
Spread reserved sauce over spaghetti.
Top with parsley garlic bread-bread crumbs and cheese mixture.
Cover tightly with foil and bake for about 35 minute,or until dish is hot throughout and bubbly.
Remove foil and bake for another 5 to 7 minutes, or until lightly browned.
Let dish rest for several minutes before serving.
Serves Plenty!!! (8 to 10 as a main dish)