Baked Pesto Spaghetti

I love baked spaghetti, and I love pesto.  I thought, why not combine those two loves into one glorious pasta dish?  No good reason not to.  Plus, this recipe requires minimal prep and feeds a lot of people.  Basically, it's a winner and you should try it.

Baked Pesto Spaghetti

Time: 1 hour, 20 minutes
Yield: 10 servings

Ingredients:

1 package (16 oz) spaghetti
1 medium onion, chopped
10 oz frozen spinach
1 jar (24 oz) tomato basil pasta sauce
1/2 cup basil pesto
1/2 tsp salt
2 eggs
5 tablespoons butter, melted
1/3 cup grated Parmesan cheese
2 cups (16 oz) whole milk ricotta
2 cups (8 oz) shredded mozzarella

Directions:

1. Heat the oven to 350ºF.  Cook the spaghetti according to directions.  You may want to break the spaghetti in half before you cook it.  Meanwhile, in a large skillet, cook the onions and spinach over medium heat until onions are translucent.

2. In a large bowl, whisk the eggs, butter, and Parmesan cheese together.  Add the tomato sauce, pesto, ricotta, and mozzarella, and stir to combine.  Add the spaghetti, onion, and spinach, and mix well.

3. Pour the mixture into a greased 9 x 13" baking dish.  Cover with aluminum foil and bake for 40 minutes.  Uncover and allow to bake for 15-20 minutes, or until brown on top.