Description
This hearty Spaghetti Casserole combines tender spaghetti, a savory ground beef and mushroom sauce, and a rich blend of mozzarella and parmesan cheeses. Baked to bubbly perfection, this comforting casserole is perfect for a family dinner that’s both satisfying and easy to prepare.
Ingredients
Pasta
- 12 to 16 ounces spaghetti
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 8 ounces sliced mushrooms
- 28 ounces canned diced tomatoes (with juices)
- 24 ounces jar of your favorite pasta/tomato sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons chopped fresh parsley
Cheese
- 1 cup shredded part-skim mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Cook the pasta: Cook the spaghetti according to the package directions until al dente. Drain well and set aside to cool slightly.
- Sauté: Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 1 minute until slightly softened. Add the ground beef and minced garlic, seasoning with salt and black pepper. Cook, stirring occasionally, until the beef is browned and fully cooked through.
- Make the sauce: Stir sliced mushrooms, diced tomatoes with their juices, and pasta sauce into the browned beef mixture. Bring to a boil, then reduce heat to low and let the sauce simmer covered for 15 minutes to develop flavors. Remove from heat and stir in dried oregano, dried basil, and chopped fresh parsley.
- Prep baking dish: Preheat your oven to 375ºF (190ºC). Lightly grease a 9×13-inch casserole dish with cooking spray or a small amount of oil.
- Assemble the casserole: Spread one-third of the beef mixture evenly on the bottom of the prepared casserole dish. Add half of the cooked spaghetti over the beef layer. Layer half of the remaining beef mixture on top of the pasta. Repeat layers ending with the remaining beef mixture on top.
- Add cheese: In a small bowl, combine the shredded mozzarella and parmesan cheeses. Sprinkle the cheese mixture evenly over the top of the assembled casserole. At this point, you can cover and refrigerate the casserole for a few days or freeze it for up to 2 months.
- Bake: Bake the casserole uncovered in the preheated oven for 18 to 20 minutes until it is bubbly and the cheese has melted and slightly browned. Allow the casserole to rest for a few minutes before serving to let it set.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the meat and double the mushrooms or add other vegetables like zucchini or bell peppers.
- If you prefer extra cheesy, add more mozzarella or use a blend with provolone.
- This casserole can be made ahead and refrigerated or frozen before baking, making it perfect for meal prep.
- Leftovers store well in the refrigerator for up to 3 days.
