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Baked Spaghetti with Meaty Marinara and Cheese Recipe

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4 from 14 reviews

This Baked Spaghetti is a comforting and hearty Italian-American casserole featuring spaghetti layered with a savory meat sauce, creamy ricotta mixture, and plenty of melted mozzarella cheese, baked to bubbly perfection. Ideal for family dinners, it pairs wonderfully with garlic bread for a complete meal.

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 and Garnish

  • 1 1/2 cups shredded mozzarella cheese, divided
  • Extra Parmesan cheese, for garnish
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven: Set your oven to 375 degrees Fahrenheit to ensure it's ready for baking later.
  2. Cook the spaghetti: Boil the spaghetti according to package instructions until al dente. Drain the noodles well and toss with a little olive oil to prevent sticking if you’re not layering immediately.
  3. Brown the ground beef: Heat a large skillet over medium heat and cook the ground beef, breaking it apart with a wooden spoon until fully browned with no pink remaining. Drain excess fat and set the beef aside on paper towels to absorb any remaining grease.
  4. Sauté onion and garlic: In the same skillet, add olive oil and sauté chopped onion over medium-high heat until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute to release its aroma.
  5. Prepare the meat sauce: Stir in marinara sauce, diced tomatoes, dried basil, oregano, and crushed red pepper flakes. Reduce heat to low and let the mixture simmer for 5 minutes to meld the flavors. Season with salt and pepper to taste. Return the cooked beef to the sauce and stir well.
  6. Mix the ricotta filling: In a small bowl, combine ricotta cheese, egg, and grated Parmesan cheese until smooth and well blended.
  7. Assemble the casserole: Spray a 9×13-inch baking dish with nonstick cooking spray. Spread half of the cooked spaghetti evenly on the dish bottom. Layer half of the meat sauce over the noodles. Spoon and spread the ricotta mixture evenly over the sauce, then sprinkle with ¾ cup of shredded mozzarella.
  8. Finish layering: Add the remaining spaghetti noodles, then top with the rest of the meat sauce. Sprinkle the remaining mozzarella cheese over the top for a melty, golden finish.
  9. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the cheese is melted, bubbly, and lightly browned on top.
  10. Garnish and serve: Remove from the oven and optionally sprinkle with extra Parmesan cheese and fresh basil leaves. Cut into squares to serve warm, perfect alongside garlic bread or a salad.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This dish can also be frozen for up to 3 months; thaw before reheating.
  • If noodles stick together, tossing with olive oil after cooking prevents clumping.
  • For a spicier version, increase crushed red pepper flakes or add hot sauce to the meat sauce.
  • Using lean ground beef keeps the dish less greasy while maintaining flavor.

Find it online: https://recipeplenty.com/baked-spaghetti-with-meaty-marinara-and-cheese-recipe/