Description
This Easy Baked Spaghetti recipe features perfectly cooked spaghetti combined with a flavorful beef and marinara sauce mixture, topped with a blend of mozzarella, cheddar, and parmesan cheeses, then baked to golden perfection. It’s a comforting, crowd-pleasing dish ideal for family dinners or potlucks with a delicious cheesy crust and a rich, savory flavor.
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
Cheeses
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup freshly grated parmesan cheese
Garnish (optional)
- Chopped fresh parsley to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the top third to ensure even baking.
- Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti for 2 minutes less than the package instructions to keep it slightly firm. Drain the spaghetti and transfer it to a 9×13-inch casserole or baking dish.
- Prepare Meat Sauce: In a skillet over medium-high heat, cook the lean ground beef with chopped onion, oregano, and crushed red pepper flakes (if using). Add a tablespoon of olive oil if the beef is very lean to help cook the onions. Stir occasionally, cooking until the beef is browned and vegetables are softened, about 10 minutes. Drain excess fat if needed.
- Add Garlic and Marinara: Stir the minced garlic into the beef mixture and cook for about one minute until fragrant. Pour in the marinara sauce and heat through for a few minutes. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Pour the cooked beef and marinara sauce over the spaghetti in the casserole dish. Toss everything together gently until the spaghetti is well coated, then smooth it into an even layer.
- Add Cheese and Bake: Sprinkle the shredded mozzarella, cheddar, and grated parmesan evenly over the top. Bake uncovered for 20 minutes until the cheese is melted and bubbly. Optionally, broil for a few minutes to brown the cheese—watch carefully to avoid burning.
- Rest and Serve: Let the baked spaghetti sit for 5-10 minutes to set. Cut into squares using a spatula and garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Notes
- Cooking the spaghetti al dente (slightly undercooked) helps prevent it from becoming mushy after baking.
- If you prefer a spicier dish, increase the crushed red pepper flakes or add a dash of hot sauce to the sauce.
- For a lighter version, substitute lean ground turkey or chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add vegetables like bell peppers or mushrooms to the meat sauce for extra flavor and nutrition.
