GETTING READY

Bring a large pot of salted water to boil for the 12 ounces of pasta.

Preheat oven to 350 degrees.

MAKING

Cook according to package directions. Reserve 1 cup of water for the casserole once the pasta has finished cooking.

Sauté together ground chuck and italian sausage. Cook over a medium high heat. Season with salt and pepper.

While the meat is cooking chop onion and mushrooms and add to the pan. When the meats have cooked thoroughly remove from pan, and drain excess oil if necessary.

Place pasta into a large boil and combine with 1 tablespoon of olive oil, 2 beaten eggs and 1 cup of Parmesan cheese. Stir will to combine all ingredients.

Place pasta sauce into a large bowl with 1 cup of water. Stir to combine. You will create a thin sauce.

Pour a couple of ladles of sauce in the bottom of a 13 x 9 inch baking dish. Add just enough sauce to cover the bottom of the pan. Add half of the cooked pasta to the pan.

Spoon ricotta cheese of onto the spaghetti. Add in small dollops it will melt while cooking. Spoon half of the meat mixture onto the ricotta cheese. Add about 1 cup of Italian blend cheese on top of meat mixture.

Cover meat with just enough sauce to cover the meat. Add the remaining pasta, and then top with the remaining meat. Add about 1 cup of Italian blend cheese.

Bake at 350 for about 25 minutes.

SERVING

Serve it hot.