Monday's meal

If you know me, you know I love a good casserole. They are every busy mom's best friend. My go to meal when I'm short on time is spaghetti. We always have spaghetti fixings on hand and I can whip it up and serve it all inside 45 minutes. Every now and then I like to kick it up a notch by doing a variation of my tried and true, so that's where this meal comes in, it's baked spaghetti. Think of it as a lasagna made with spaghetti noodles. It's delicious and even better the next day. Enjoy!

Baked Spaghetti

1 package (16 ounce size) spaghetti
1 pound ground turkey (but you can use beef if you prefer)
1 medium onion, chopped
1 jar (26 ounce size) spaghetti sauce (your choice, but I like one with garlic and herbs)
1 minced garlic clove
1/2 teaspoon Italian seasoning
2 eggs
1/2 cup grated Parmesan cheese
salt and pepper to taste
4 tablespoons butter, melted
2 cups ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup of monterey or colby cheese to sprinkle on top

Prepare a 13 X 9 inch casserole dish by spraying with non stick spray and set aside. Cook spaghetti according to package directions for al dente, drain and set aside. Meanwhile, in a large skillet, cook the turkey, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, salt, pepper and Italian seasoning; set aside. In a large bowl, whisk the eggs, Parmesan cheese and butter. Add the spaghetti to egg mixture and toss to coat.
Place half of the spaghetti mixture in the prepared baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover and top with your cheese for topping; bake 20-25 minutes longer or until cheese is melted.