Air Fryer Baked Spaghetti

Ingredients

8 oz spaghetti
1 tablespoon olive oil
½ lb ground beef, or Italian sausage, optional
½ cup onion, chopped
2 cloves garlic, minced
24 oz marinara sauce
1½ cups whole-milk ricotta cheese
1 large egg
1½ cups low-moisture mozzarella, shredded
½ cup Parmesan cheese, grated
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes, optional
Salt and black pepper to taste
Fresh parsley for garnish

Directions

Boil spaghetti 2 minutes less than package directions for al dente. Drain and toss with olive oil.

Brown beef or sausage in a skillet; drain fat. Add onion, cook 3 minutes; add garlic, cook 30 seconds. Add marinara and seasonings; simmer 5 minutes.

Whisk ricotta with egg and a pinch of salt until smooth.

Toss spaghetti with two-thirds of the sauce, reserving the rest.

Grease a 7-inch round cake pan. Layer: half the spaghetti, all the ricotta mixture, ½ cup mozzarella, ¼ cup Parmesan, remaining spaghetti, reserved sauce, remaining mozzarella, remaining Parmesan.

Preheat air fryer to 350°F for 3 minutes. Air fry for 12 minutes until cheese is deeply golden and edges bubble.

Rest 5 minutes. Garnish with parsley and serve.