200gfresh mozzarella or shredded mozzarella for topping(440 lb)
Preheat the oven to 190 C (375 F)
For the tomato sauce:
Heat the olive oil in a large saucepan until hot, then add the diced onion and carrot, sauteing over medium heat for around 5 minutes until softened.
Add garlic and cook for 1 minute while stirring.
Add the crushed tomatoes, tomato sauce, tomato paste, water, dried and fresh herbs, sugar, and salt and pepper to taste.
Bring to a boil, then cover and lower heat to a simmer. Simmer for around 30 min or longer if you have it!
For the pasta noodles:
Prepare spaghetti according to package instructions until al dente . Drain and set aside.
For the ricotta cheese sauce:
Whisk together the Parmesan cheese, ricotta, and the eggs until combined.
To put it together:
When the tomato sauce is done, add the cooked noodles in and stir until combined. Add the cheese mix and stir.
Place mixture into a baking dish or skillet, top with fresh sliced mozzarella or shredded mozzarella and bake for around 20 minutes or until cheese is bubbling or golden. You might want to broil for the last 2 minutes.
Garnish with extra fresh basil and parsley and enjoy!
You can replace all the dried herbs with 2 tsp of Italian Seasoning.