Description
This Easy Baked Spaghetti is a comforting and hearty casserole combining perfectly cooked spaghetti with a savory seasoned ground beef marinara sauce, topped with a blend of melted mozzarella, cheddar, and parmesan cheeses. Baked until bubbly and golden, it’s a simple yet delicious meal perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 pound uncooked spaghetti
Meat Sauce
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cloves garlic, minced
- 4 cups marinara sauce
- Salt & pepper to taste
- 1 tablespoon olive oil (optional, if beef is very lean)
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup freshly grated parmesan cheese
- Chopped fresh parsley (optional, to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the rack in the top third of the oven for even baking.
- Cook Pasta: Boil a large pot of salted water. Add the spaghetti and cook it until 2 minutes less than package directions indicate to keep it slightly firm. Drain the pasta and transfer it to a 9×13-inch casserole or baking dish.
- Brown Meat and Vegetables: In a skillet over medium-high heat, cook the ground beef, chopped onion, dried oregano, and crushed red pepper flakes. If the beef is very lean and not releasing enough fat, add 1 tablespoon of olive oil. Stir occasionally as the meat browns and the onions soften, about 10 minutes. Drain excess fat if necessary.
- Add Garlic and Sauce: Stir minced garlic into the meat mixture and cook for about 1 minute until fragrant. Pour in the marinara sauce and simmer for a few minutes until heated through. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Pour the beef and marinara sauce mixture over the drained spaghetti in the casserole dish. Toss gently to coat all the pasta evenly and smooth the top layer.
- Add Cheese and Bake: Sprinkle shredded mozzarella, cheddar, and freshly grated parmesan cheese evenly over the top. Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
- Optional Broil: For a golden browned cheese crust, broil for a few minutes, watching carefully to prevent burning.
- Rest and Serve: Allow the baked spaghetti to rest for 5 to 10 minutes before slicing into squares with a spatula. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Cooking pasta slightly under done prevents it from becoming mushy after baking.
- If using very lean ground beef, adding olive oil helps cook the onion and adds flavor.
- Broiling at the end is optional and gives a nicely browned cheesy crust—watch carefully to avoid burning.
- Fresh parsley garnish adds a fresh, vibrant touch but can be omitted if unavailable.
- Leftovers store well in the refrigerator for 3–4 days and reheat nicely in the oven or microwave.
- For spice lovers, adjust crushed red pepper flakes to taste or omit for milder flavor.
