Description
This Easy Baked Spaghetti recipe combines perfectly cooked spaghetti with a savory ground beef and marinara sauce mixture, topped with a blend of mozzarella, cheddar, and parmesan cheeses. Baked until bubbly and golden, this comforting casserole is perfect for feeding a family or meal prepping for the week.
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)
Cheeses
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1 cup freshly grated parmesan cheese
Garnish
- Chopped fresh parsley (optional, to taste)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and position the rack in the top third of the oven to prepare for baking.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti for two minutes less than the package instructions, ensuring it remains slightly firm. Drain well and transfer the pasta to a 9×13 inch casserole or baking dish.
- Prepare Meat Sauce: In a skillet over medium-high heat, add the ground beef, chopped onion, dried oregano or Italian seasoning, and crushed red pepper flakes if using. If your beef is particularly lean, add a tablespoon of olive oil to help cook the onion. Brown the meat and cook the onion for about 10 minutes, stirring occasionally. Drain any excess fat if necessary.
- Add Garlic and Marinara: Stir in minced garlic and cook for about one minute until fragrant. Pour in the marinara sauce and let it warm through for a few minutes. Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce: Pour the meat sauce over the cooked spaghetti in the casserole dish. Toss gently to ensure all the spaghetti is well coated in the sauce, then smooth the mixture into an even layer.
- Add Cheese and Bake: Sprinkle the shredded mozzarella, cheddar, and freshly grated parmesan cheeses evenly over the top. Bake uncovered in the preheated oven for 20 minutes until the cheese is melted and bubbly. If desired, switch to broil for a few minutes to brown the cheese—watch carefully to prevent burning.
- Rest and Serve: Remove the baked spaghetti from the oven and let it rest for 5-10 minutes before serving. Cut into squares using a spatula and garnish with chopped fresh parsley if desired.
Notes
- Cooking the pasta slightly underdone ensures it won’t become mushy after baking.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- You can use any combination of Italian seasoning or dried oregano based on what you prefer.
- Browning the cheese with the broil setting adds a nice texture but requires close attention to prevent burning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
