Description
A classic and comforting baked spaghetti casserole featuring a rich meat sauce, tender pasta, and a generous blend of three cheeses, baked until bubbly and golden.
Ingredients
- 1 pound uncooked spaghetti
- 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
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F and move the rack to the top third of the oven.
- Boil a salted pot of water for the pasta.
- Cook spaghetti for 2 minutes less than the package directions indicate.
- Once done, drain it and add it to a 9×13 casserole/baking dish.
- Meanwhile, add the beef, onion, oregano, and red pepper flakes to a skillet.
- Cook over medium-high heat, stirring occasionally, until the meat has browned/cooked through (about 10 minutes).
- If there’s a lot of excess fat, spoon most of it out.
- To the skillet, stir in the garlic and cook for about a minute.
- Then add in the marinara sauce and cook for a few more minutes until it’s warmed through.
- Stir in some salt & pepper as well.
- Pour the beef mixture over top of the spaghetti. Toss until everything is coated.
- Smooth it out into an even layer in the baking dish.
- Top with the mozzarella and cheddar cheeses, and sprinkle on the grated parmesan cheese.
- Bake, uncovered, for 20 minutes.
- Broil for a few minutes to brown the cheese if desired (watch it carefully).
- Let it sit for 5-10 minutes, then serve by cutting it into squares using a spatula.
- Garnish with some chopped parsley if desired (optional).
Notes
- Baking uncovered allows the cheese to brown nicely.
- Broiling is optional but adds a lovely crispy texture to the cheese topping.
- Letting the baked spaghetti rest before serving helps it hold its shape when cut.
- Adjust red pepper flakes to your spice preference.