RACHAEL RAY BAKED BACON RECIPES

Steps:

• Preheat oven to 450°F
• Line a large baking sheet with foil, then parchment
• Halve the spaghetti squash across, trimming the top vine and shaving the bottom a bit
• Scoop out the seeds
• The squash strings grow sideways so the "spaghetti" effect will appear longer when it roasts this way
• Halving the squash lengthwise, however, is more impressive on a dinner platter as the surface area is double the size; the squash is equally delicious, of course, just shorter stands of "spaghetti" in appearance
• Spray the squash lightly with olive oil, season with salt and pepper and roast about 40 to 45 minutes, cut-side down
• Listicle: Rachael Ray Garbage Bowl Heat EVOO, about ½ cup, over low and swirl garlic in the oil with chili paste or flakes, 2 minutes or so
• Remove from heat
• Shred squash with a fork and toss with one-fourth of the garlic oil, 2 tablespoons of the parsley and ¼ cup grated parm in each squash
• Top with shredded mozzarella and bake 3 to 5 minutes to bubble and brown the mozz
• Top with thyme and serve half a squash per person

Steps:

• In a large Dutch oven, heat the oil, 2 turns of the pan, over medium-high heat
• Add the sausage, breaking it up into chunks, then add the beef and cook, breaking up both meats into crumbles as they brown
• Add the garlic, onion, marjoram and red pepper flakes (if using) and season with salt and black pepper
• Cook to soften the onions, 8-10 minutes
• Add the stock and passata
• Hand-crush the canned tomatoes as you add them to the pan, then add the juices from the cans
• Bring to a bubble, reduce the heat to a low simmer
• Add the basil and simmer for 30 minutes
• Bring a large pot of water to a boil for the pasta
• Salt the water and cook the pasta about 3 minutes shy of al dente
• Before draining, ladle out about 1/2 cup of the starchy pasta cooking water before draining the pasta
• Preheat the oven to 375°F
• In a large bowl, combine the ricotta and 1/2 cup of the Parm
• Stir in the egg, the reserved starchy water, the drained pasta and half the sauce
• Transfer the pasta to a large baking dish (at least 9x13 inches) and top with the remaining sauce
• Cover the pasta and sauce evenly with the grated mozzarella and the remaining 1/2 cup Parm
• Top with the parsley and bake until browned and bubbling on top and hot through, about 30 minutes