Fried Spaghetti

5 from 10 votes

This Fried Spaghetti has everything you love about spaghetti and adds a crispy cheesy finish to create a uniquely delicious pasta recipe. A beefy tomato sauce is combined with protein packed noodles and baked in the oven to create a crispy, melty, mozzarella topping. Perfect for that leftover pasta from the previous night and great as meal prep, this is one of those pasta dishes that you’ll want to make again and again.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 376kcal

Author: Danielle Lima

Ingredients

1 lbs. lean ground beef 96/4
1 tbsp. olive oil
1/2 yellow onion chopped
1 garlic clove minced
24 oz. Rao's Homemade Tomato Basil Sauce
1/4 cup part skim ricotta cheese
1/2 tsp. dried oregano
1/2 tsp. Italian Seasoning
1/2 tsp. salt
1/4 cup fresh parsley
8 oz. Banza Chickpea Spaghetti Noodles full box
1 cup low moisture part skim mozzarella cheese shredded (112g)

Toppings

fresh chopped parsley
parmesan cheese

Instructions

Pre-heat the oven to 350 degrees Fahrenheit.
Cook the noodles according to the package instructions.
In a cast iron skillet or oven safe pan, heat the olive oil over medium heat. Add minced garlic and onions and cook for a few minutes. Add the ground beef and break into small pieces and cook through until no longer pink.
Add the jar of sauce, seasonings, and chopped parsley to the meat sauce. Mix together well to combine.
Add the ricotta cheese to the meat sauce and stir to combine and melt.
After the noodles have cooked, drain them and add to the beef sauce. Using a fork mix the noodles into the sauce to even cover the pan. Top with mozzarella cheese.
Transfer the dish to the oven and bake for 10 minutes until the cheese has fully melted and the tops of the noodles begin to brown.

Notes

Nutrition facts are an estimate.
Use any type of ground meat.
Chickpea noodles add protein but you can use any noodle.

Nutrition