Chopped fresh flat-leaf parsley leaves, for serving (optional)
Directions
Grease a baking dish and heat the oven. Arrange a rack in the middle of the oven and heat to 350°F.
Coat a 9×13-inch baking dish with cooking spray.
Meanwhile, bring a large pot of water to a boil.
Cook the pasta. Add the spaghetti and 1 teaspoon of the salt. Cook according to package directions until the spaghetti is al dente, 8 to 10 minutes.
Meanwhile, make the sauce.
Heat the oil in a large skillet over medium heat until shimmering.
Add the beef and use a stiff spatula to break it up into large pieces. Season with the remaining 1/2 teaspoon salt and let the meat brown undisturbed for 4 to 5 minutes.
Break the meat up into smaller pieces with the spatula and continue to cook until the beef is mostly browned with no pink showing, 2 to 3 minutes more.
Remove from the heat and stir in the marinara.
When the pasta is ready, drain but do not rinse. Let cool for 5 minutes, just long enough to prevent the eggs from scrambling.
Make the ricotta layer. While the pasta is cooling, stir the ricotta, Italian seasoning, and garlic together in a small bowl.
Place the eggs and Parmesan cheese in a large bowl and whisk to combine. Add the drained and cooled spaghetti and toss to coat.
Place 1/2 of the pasta mixture in the baking dish in an even layer. Dollop with 1/2 of the ricotta mixture, then spread with a spatula. Spoon 1/2 of the meat sauce over the ricotta, then sprinkle with 1/2 of the cheese. Repeat the layers with the remaining ingredients.
Cover the dish tightly with aluminum foil. Bake for 30 minutes. Uncover and cook until the edges are bubbling and the cheese is melted and browned in spots, 10 to 15 minutes more.
Garnish with fresh parsley, if desired. Let cool for 5 minutes before cutting and serving.
Notes & Tips
Leftovers can be refrigerated in an airtight container for up to 4 days.
Feel free to assemble this pasta ahead of time and stash it in the fridge until you’re ready to bake it.
