Baked Spaghetti

This is a Chatham Walters favorite!  The boy can eat plate after plate of it.  What I love about baked spaghetti is that it is easy, hearty, and feeds the herd plus leftovers.  I think that caring for people with food is so important.  When a family welcomes a new baby or there has been a tough time in someone's life, this baked spaghetti with salad and bread is the perfect meal to drop off and help out!  I originally got this recipe from my mom but have changed it some over the years. 

Ingredients:
1 package spaghetti, cooked and drained
1 onion diced
3 cloves of garlic minced
2-3 jars of your favorite pasta sauce (Rao's is great!) 

   Note:  the pasta will really soak up the sauce so go with 2 1/2-3 jars if you like if saucy!
1.5 pounds of lean beef or Italian sausage (a combo), cooked and drained
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup whole milk
1 cup mozzarella or Italian cheese blend
1/2 teaspoon each oregano and basil for seasoning

Preparation:
Cooking your meat, garlic, and onion in a pan until done and drain off excess fat.
Add in pasta sauce.
Season sauce with oregano and basil.
Simmer sauce for 20-30 minutes.
Meanwhile, cook spaghetti noodles and drain.
In a small bowl whisk together ricotta, egg, and parmesan.
While spaghetti is still hot stir in ricotta mixture and sauce and mix well.

Pour mixture into a prepared 9x13 baking dish and top with mozzarella.
Bake for 20-25 minutes at 350.
Serve with a big salad and garlic bread.