Thank goodness for NYT Cooking! I was looking through my old recipes, food magazines that I haven’t gotten through yet, trying to find something that sounded GOOD. Something DIFFERENT. Something comforting and fabulous and just plain delicious. #foundit This recipe by Lidey Heuck may look like something you’ve made in the past. But like the comments say, it’s always nice to have a guide. Change it up how you like… Below is my version of this recipe.

I forgot to take a photo on day 1, when it was at its loveliest. Next day, leftovers #todiefor and so quick to heat up! Devoured and then… 😬 No photo, day 2. So I froze the remainder (another meal, can’t wait!) and am using the official NYT Cooking image, which looks quite delicious.

If you don’t have a subscription you can try my version (half the size, so double if there are many of you). We had it twice and froze the last third to reheat. So a half portion makes a good amount.

📒 BAKED SPAGHETTI – the Sticky Note Version – Yield: 4-6

• 1/2 pound spaghetti
• 1 tablespoon olive oil
• 1 medium onion, chopped
• red pepper flakes, optional
• 0.8 pounds Chicken Italian sausage, casings removed
• 1 – 24oz jar favorite marinara sauce (I used Rao)
• 1/2 cup ricotta (full-fat) – what a delight!
• 6-8 tablespoons of parmesan, grated
• 1 large egg
• 1 cup + mozzarella (full fat)

I used an oblong baking dish with a lid. Butter the dish (whatever shape you have, and you can use foil to cover, but DO cover, otherwise I would think it would dry out).

Boil your pasta 1 minute shy of “al dente” (if your package says al dente 7 minutes, cook for 6)

While water boils, heat olive oil in heavy bottom pan. Add chopped onions and cook about 5-7 minutes, til they soften, add red pepper flakes and pepper.

Add the chicken Italian sausage (without casings), break it up and cook until done and a bit browned.

Turn off the heat, add the jar of marinara sauce. Stir and toss well.

In a small bowl: ricotta, 4 tablespoons parmesan, egg – mix with fork.

Place half the pasta mixture into the greased baking dish. Spoon ricotta onto the top add 1/2 cup mozzarella (or more). Top with the rest of the spaghetti mixture. Cover (with lid or foil), bake 40 minutes – then uncover add more mozzarella to the top 1/2-1 cup + a few tablespoons of parmesan. Bake Uncovered for 5-10 minutes until the cheese is melted well. COOL 5 minutes (the hardest part of this recipe!) and serve hot or warm.

Notes: I used Rummo spaghetti, RAO marinara, Whole Foods fresh chicken Italian sausage links (2) and BelGioioso® Ricotta Con Latte® Whole Milk Cheese.

Sooooo good!!

You can visit NYTCooking and see this recipe (subscription required) and be able to print via their website, HERE. I can say that I highly recommend NYT Cooking – this recipe suggestion arrived in one of their emails and it was exactly what I needed! #cantwaitfortheleftovers!

🍝 Until next time…

✨ Take a moment to be grateful for at least one thing today – TODAY will be a good day, you’ve got this!