Friends of ours recently welcomed their second child to the world. When we went to meet the baby, we offered to bring dinner. I wanted to make something the four of us could have together but also leave them with leftovers.

Here is the easy to transport menu I put together.

• Crostini and tomato bruschetta (Barefoot Contessa recipe here)
• Pesto pea salad (Barefoot Contessa recipe here)
• Baked Spaghetti (see recipe below)
• Peanut Butter Chocolate Chip Cookies (you can see my recipe here!)

The Baked Spaghetti ready for the oven!

I set up everything on serving pieces before we left. I wanted everything to fit together on one tray. I transported the Baked Spagetti on a sheet pan. All of the salad ingredients are measure out in Ziploc bags so when we arrived, I just added them to the top of the spinach. I transported the dressing in a small plastic container. The bruschetta is all ready on the platter.

And the Baked Spaghetti ready on the sheet pan. I later added sticker to the top with the cooking instructions.

Baked Spaghetti.

Ingredients.

8 oz. spaghetti, cooked & drained (I like DeCecco)
2 T. butter
1 c. grated parmesan or asiago cheese, divided
2 T. olive oil
1 c. chopped onion
2 cloves garlic, chopped
1 pound of ground beef
1 (28 oz) jar of chunky garden style marinara sauce
1 (15 0z) container of low fat ricotta cheese
1 egg, lightly beaten
1 (8 oz) ball of fresh mozzarella, sliced into 1/4″ thick slices
kosher salt & black pepper

Directions. 

1. Preheat oven to 400 degrees. Spray a 9×13 pan with non-stick cooking spray.
2. Combine hot cooked spaghetti with butter and stir until the butter melts and coats all of the noodles. Add 1/2 c. of the parmesan cheese and stir to coat. Arrange the spaghetti in an even layer in the pan.
3. In a skillet, add olive oil and onion. Cook over medium heat until the onion becomes translucent. This will take about 8-10 minutes. Add garlic and cook for 1 minute more.
4. Add the meat and cook until it has lost it’s pink color, about 8 minutes. Drain and add the tomato sauce, 1 t. salt and 1/2 t. pepper. Heat over medium-high heat until bubbly.
5. In a medium bowl, combine the egg, ricotta, remaining 1/2 c. of parmesan cheese, 1/2 t. salt and 1/4 t. pepper.
6. Spread the ricotta mixture over the spaghetti.
7. Spread the tomato sauce and meat mixture over the ricotta. Top with the sliced mozzarella.
8. Bake for 30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.

HOMEMAKER HINT:  If you are taking this to someone, I recommend buying the foil pans with plastic lids at the grocery store. You don’t have to worry about getting your pan back and clean up is much easier!