Description
A comforting and easy baked spaghetti casserole layered with seasoned ground beef, marinara sauce, and a blend of mozzarella, cheddar, and parmesan cheeses, perfect for a hearty family dinner.
Ingredients
Scale
Pasta
- 1 pound uncooked spaghetti
Meat and Sauce
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 cloves garlic minced
- 4 cups marinara sauce
- Salt & pepper to taste
Cheeses
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit and position the rack in the top third of the oven.
- Cook spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions say. Drain and transfer it into a 9×13 inch casserole or baking dish.
- Cook beef mixture: In a skillet, add the ground beef, chopped onion, dried oregano, and red pepper flakes. If the beef is very lean, add 1 tablespoon olive oil. Cook over medium-high heat, stirring occasionally, until the beef is browned and onions are soft, about 10 minutes. Drain excess fat if necessary.
- Add garlic and sauce: Stir minced garlic into the skillet and cook for about 1 minute until fragrant. Pour in the marinara sauce and heat through for a few minutes. Season with salt and pepper to taste.
- Combine spaghetti and beef sauce: Pour the beef and sauce mixture over the cooked spaghetti in the casserole dish. Toss gently to thoroughly coat all the pasta, then smooth into an even layer.
- Add cheeses and bake: Sprinkle shredded mozzarella, cheddar, and freshly grated parmesan evenly over the top of the spaghetti mixture. Bake uncovered for 20 minutes. Optionally, broil for a few minutes to brown the cheese, watching carefully to prevent burning.
- Rest and serve: Allow the baked spaghetti to rest for 5 to 10 minutes before cutting into squares with a spatula. Garnish with chopped parsley if desired, then serve warm.
Notes
- The recipe serves 8 people depending on appetite size.
- For convenience, use a bagged blend of shredded mozzarella and cheddar cheese (2 cups total); grating your own cheese can enhance flavor.
- Four cups of marinara sauce equals about one 24-ounce jar plus a bit from a second jar.
- Letting the dish rest after baking helps the cheese set and makes serving easier.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
