1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups ricotta cheese
4 cups shredded part-skim mozzarella cheese
Chopped fresh basil, optional

1 package (16 ounces) spaghetti 1 pound ground beef 1 medium onion, chopped 1 jar (24 ounces) pasta sauce 1/2 teaspoon seasoned salt 2 large eggs 1/3 cup grated Parmesan cheese 5 tablespoons butter, melted 2 cup s ricotta cheese 4 cup s shredded part-skim mozzarella cheese

Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet.
Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.