By Chef Kendra Nguyen
2 cups mozzarella cheese, shredded
1/2 lb Italian sausage, cooked and crumbled
12 oz jar spaghetti sauce
8 oz thin spaghetti
8 oz ricotta cheese
1/4 cup Parmesan cheese, grated or shredded
3 butter melted
2 Tablespoons sour cream
1 teaspoon dried parsley
¼ teaspoon crushed red pepper
Preheat the oven to 350 degrees Fahrenheit. Oil an 8 by 8 inch baking dish with 1 teaspoon of olive oil making sure you get up the sides and into corners.
Follow directions on the spaghetti box and then drain spaghetti. In a medium bowl add eggs, Parmesan, and butter and whisk well.
Add pasta the parmesan mixture and stir well. In another bowl add ricotta, sour cream, crushed red pepper, and dried parsley and stir well. Now mix up the sausage and spaghetti sauce.
In the prepared baking dish add have the pasta blend, then half the ricotta blend and half the meat blend. Add the rest of the pasta blend, then rest of the ricotta blend, then half the mozzarella cheese. Next add the rest of the meat blend and finally top with remaining mozzarella cheese.
Place foil on top and bake for 40 minutes. Take the foil off the baked spaghetti and bake for another 10 -15 minutes or until the cheese bubbles up a bit and there are a few sexy brown bits on top.