Ingredients
500 g (1 lb) uncooked spaghetti
500 g (1 lb) Italian sausage meat (or remove the meat from the sausage casing)
1/4 cup (65 ml) butter, quartered
3 eggs, beaten
1/4 cup (75 ml) grated Parmesan cheese
30 ml (2 tbsp.) Fresh, chopped basil leaves
2 cups (500 ml) whole milk ricotta cheese
125 g (half of a 250 g package) cream cheese
700 mL (3 cups) tomato basil pasta sauce
500 ml (2 cups) grated mozzarella cheese
Steps
Preheat the oven to 176 ° C (351 ° F). Spray a 33 x 23 cm (13 x 9 in) baking dish with a capacity of 2.85 L (3 quarts) with cooking spray
Cook spaghetti until all dente according to package directions and drain. Return to the pot.
Meanwhile, in a 25.5-cm (10-inch) skillet, cook the sausage over medium-high heat for 5 to 7 minutes, stirring often, until browned, then set aside.
Add the butter, eggs, Parmesan and basil to the spaghetti, shake until the butter melts and the spaghetti is well coated. Spread the mixture in the baking dish.
In medium microwave-safe bowl, place ricotta and cream cheese, heat uncovered on high for 45 to 60 seconds or until softened. Mix well. Spoon spoonfuls of the cheese mixture over the spaghetti mixture, then spread evenly. Top with the cooked sausage, pasta sauce and mozzarella.
Bake uncovered for 35/40 minutes or until cheese melts and lightly browned. Let stand 5 minutes before serving
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