This recipe is named for my great-grandmother, nicknamed Baby. Baked Spaghetti has been our family’s go-to “mac and cheese” side dish for generations! You can prepare the baked spaghetti in a casserole dish like she did or in a jumbo muffin tin like I do!

Preheat oven to 350°F

Ingredients:

• 2 ¼ cup grated cheese total (I like to use both cheddar and colby jack)
• 3 cups of cooked spaghetti, drained (6 oz of dry spaghetti should yield 3 cups of cooked spaghetti)
• Non-stick spray

For the Egg Mixture:

• 1 egg, beaten
• ¼ cup milk
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Directions:

1. Spray a jumbo muffin tin with nonstick spray and set aside.
2. Boil and drain noodles.
3. Layer ¼ cup cooked spaghetti in each tin.
4. Add 2 tablespoons of grated cheese over the noodles in each tin.
5. Add another ¼ cup layer of cooked spaghetti noodles on top of the cheese.
6. Spoon 1 ½ tablespoons of the egg mixture over the noodles and cheese.
7. Top with 3 tablespoons of grated cheese.
8. Bake for 15 minutes. Cheese should be bubbling and the edges starting to brown slightly. Let stand in muffin tins for 5 minutes before removing and serving.