Baked Spaghetti with two sauces

Make sure to cook pasta to al dente as it will continue to cook as it bakes in the oven.

Makes 8 servings Total time: 11/2 hours

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lb. thin spaghetti cup diced onions

Tbsp. minced garlic

Tbsp. olive oil cup part-skim ricotta cheese eggs recipe Alfredo Sauce, page 61 cup shredded provolone (4 oz.) cup freshly grated Parmigiano-Reggiano, divided recipe Meat Sauce, page 61 Chopped basil or parsley

Preheat oven to 375°. Coat a 3-qt. baking dish with nonstick spray.

Cook spaghetti in a pot of boiling salted water to al dente according to package directions; drain and rinse in cold water.

Sauté onions and garlic in oil in a skillet over medium heat until softened, 3 minutes; transfer to a bowl. Stir in spaghetti, ricotta, eggs, Alfredo Sauce, provolone, and 1/2 cup Parmigiano-Reggiano; transfer to prepared dish and top with remaining 1/2 cup ParmigianoReggiano. Cover casserole with foil.

Bake casserole until hot and bubbly, about 25 minutes; remove foil and let rest 10 minutes.

Serve Baked Spaghetti with Meat Sauce; top with ParmigianoReggiano and basil.

Per serving: 1016 cal; 68g total fat (39g sat);

258mg chol; 1119mg sodium; 58g carb (4g fiber,

9g total sugars); 42g protein

Alfredo Sauce

Heat 2 cups heavy cream, 3 cloves smashed garlic, and tsp. freshly grated nutmeg in a saucepan over medium-low until steaming. Whisk in 12 Tbsp. unsalted butter until completely melted. Add 1 cups grated Parmigiano-Reggiano and increase heat to medium. Cook sauce until thickened, whisking constantly, 6–7 minutes. Strain and discard garlic, then season sauce with tsp. white pepper.