Baked Spaghetti

cooking.nytimes.com

DC_Dave

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1½ teaspoons dried oregano, plus more for serving

¼ teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

½ cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

¾ cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Directions at cooking.nytimes.com

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