Ingredients
1
lb uncooked spaghetti
1
lb bulk Italian sausage
1/4
cup butter, cut into fourths
3
eggs, beaten
1/3
cup grated Parmesan cheese
2
tablespoons chopped fresh basil leaves
1
container (15 oz) whole milk ricotta cheese
4
oz cream cheese (from 8-oz package)
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2
cups shredded mozzarella cheese (2 cups)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Cook spaghetti to al dente as directed on package; drain. Return to pan.
Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until brown; set aside.
Add butter, eggs, Parmesan cheese and basil to spaghetti; toss until butter is melted and spaghetti is evenly coated. Spread mixture in baking dish.
In medium microwavable bowl, place ricotta cheese and cream cheese; microwave uncovered on High 45 to 60 seconds or until softened. Mix well. Drop cheese mixture by spoonfuls over spaghetti mixture; spread evenly. Top with cooked sausage, pasta sauce and mozzarella cheese.
Bake uncovered 30 to 40 minutes or until cheese is melted and lightly brown. Let stand 5 minutes before serving.
