Description
A comforting Italian-Style Spaghetti Bake featuring tender spaghetti mixed with a rich meat and tomato sauce, layered with a blend of mozzarella, Parmesan, and optional ricotta cheese, then baked to bubbly, golden perfection. Ideal for a hearty family meal, this dish combines classic Italian flavors with an easy baking method.
Ingredients
Scale
Pasta
- 12 oz (340g) spaghetti (or any pasta of choice)
Sauce and Meat
- 2 tbsp olive oil
- 1 lb (450g) ground beef (or Italian sausage)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (24 oz) marinara sauce
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Cheeses
- 2 cups (240g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (120g) ricotta cheese (optional, for added creaminess)
Garnish
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your spaghetti casserole.
- Cook Pasta: Cook the spaghetti according to package instructions until al dente, then drain and set aside to cool slightly.
- Brown Meat: In a large skillet, heat the olive oil over medium heat. Add the ground beef or Italian sausage and cook, breaking it up as it cooks, until browned and no longer pink. Drain any excess fat.
- Sauté Vegetables: Add the chopped onion and minced garlic to the skillet with the meat and cook for 2-3 minutes until the onion softens and becomes translucent.
- Simmer Sauce: Stir in the marinara sauce, crushed tomatoes, dried basil, dried oregano, red pepper flakes if using, and salt and pepper to taste. Allow the sauce to simmer gently for 5-10 minutes to blend the flavors well.
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked spaghetti with the meat sauce, tossing until evenly coated.
- Layer First Half: Transfer half of the spaghetti and sauce mixture into a 9×13-inch baking dish, spreading it into an even layer.
- Add Cheeses: Sprinkle half of the shredded mozzarella and grated Parmesan cheeses evenly over the first layer. If using ricotta, add dollops on top for added creaminess.
- Layer Second Half: Add the remaining spaghetti mixture on top of the cheese layer, then finish with the rest of the mozzarella and Parmesan cheeses.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and melt the cheeses.
- Bake Uncovered: Remove the foil and continue baking for 10 minutes more, or until the cheese is bubbly, melted, and golden on top.
- Rest and Garnish: Allow the bake to cool for 5 minutes after removing from the oven. Garnish with freshly chopped parsley before slicing and serving.
Notes
- For a vegetarian version, substitute ground meat with plant-based crumbles or sautéed vegetables like mushrooms and bell peppers.
- Using ricotta cheese adds creaminess, but it can be omitted if preferred.
- Adjust red pepper flakes to your spice preference or omit for a milder taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use gluten-free pasta to make this dish gluten-free.
