Kicked Up Spaghetti
This spaghetti-casserole fusion adds in some sure-to-please ingredients like bacon and cheese. It just might be your family's new favorite.
Ingredients & Instructions
- 4 strips Frick’s bacon, chopped
- 16 oz spaghetti noodles
- 1 large (10-12 oz) red onion, finely chopped
- 1 (15 oz) container part-skim ricotta cheese
- 4 large eggs
- 2 cups reduced-fat (2%) milk
- 1 teaspoon cayenne (ground red) pepper
- 1 cup freshly grated Parmesan cheese
- 2 cups frozen peas
- Salt (to taste)
Preheat oven to 350°F.
Heat large covered sauce-pot of salted water to boiling on high. Cook spaghetti as label directs.
Meanwhile, in 12-inch skillet, cook bacon on medium heat for 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. To fat in pan, add onion. Cook 4 minutes or until tender, stirring occasionally.
While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt.
Drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.
Bake 30 to 35 minutes or until set. Serve warm.