Description
This Baked Spaghetti recipe is a comforting and hearty Italian-American dish featuring al dente spaghetti layered with a flavorful meat sauce, creamy ricotta mixture, and a generous topping of melted mozzarella cheese. Perfect for family dinners, it combines a rich blend of marinara, diced tomatoes, and spices baked to bubbly perfection.
Ingredients
Pasta
- 1 lb spaghetti
Meat Sauce
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces marinara sauce
- 14.5 ounces diced tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
Toppings
- 1 1/2 cups shredded mozzarella cheese, divided
- Extra Parmesan cheese, for garnish
- Fresh basil, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled spaghetti dish.
- Cook Spaghetti: Boil the spaghetti according to package instructions until al dente. Drain well and toss with a little olive oil if you will be letting the noodles sit to prevent sticking.
- Brown Ground Beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until fully browned and no pink remains. Drain excess fat and transfer the beef to a plate lined with paper towels.
- Sauté Onion and Garlic: In the same skillet, heat the olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes. Then add minced garlic and cook for 1 minute until fragrant.
- Make Meat Sauce: Stir in the marinara sauce, diced tomatoes, dried basil, oregano, and crushed red pepper flakes. Reduce heat to low and simmer the sauce for 5 minutes. Season with salt and pepper to taste, then stir the cooked ground beef back into the sauce.
- Prepare Ricotta Mixture: In a small bowl, mix together ricotta cheese, the egg, and grated Parmesan cheese until well combined.
- Assemble Dish – Layer 1: Spray a 9×13-inch baking pan with nonstick spray. Spread half of the cooked spaghetti evenly on the bottom of the pan, then pour half of the meat sauce over the noodles.
- Spread Ricotta Layer & Cheese: Spoon the ricotta mixture evenly over the meat sauce layer, smoothing it out with a spatula. Sprinkle 3/4 cup of shredded mozzarella over the ricotta layer.
- Assemble Dish – Layer 2: Add the remaining spaghetti on top, followed by the rest of the sauce. Finally, sprinkle the remaining mozzarella cheese over the top.
- Bake: Place the baking pan in the preheated oven and bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the top cheese is melted and beginning to brown.
- Garnish & Serve: Remove from the oven and garnish with extra Parmesan cheese and fresh basil leaves if desired. Cut into squares and serve warm.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you want a spicier kick, increase the crushed red pepper flakes slightly.
- Make sure to drain the cooked pasta well to avoid a watery casserole.
- This dish can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking cold.
- For a gluten-free version, use gluten-free spaghetti noodles.
