Of course! Baked Spaghetti is the ultimate comfort food—it takes the familiar joy of spaghetti and transforms it into a hearty, cheesy casserole that’s perfect for feeding a crowd.
Here’s a classic, family-friendly recipe that is sure to become a regular in your rotation.
Ultimate Cheesy Baked Spaghetti with Minced Beef
This recipe layers a rich meat sauce, spaghetti, and plenty of cheese for a truly satisfying dish.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 50 minutes (including baking)
Ingredients
For the Meat Sauce:
· 1 tablespoon olive oil
· 1 large onion, finely chopped
· 2-3 cloves garlic, minced
· 1 lb (450g) minced beef (at least 15% fat for best flavor)
· 1 teaspoon dried oregano
· 1 teaspoon dried basil
· ½ teaspoon red pepper flakes (optional, for a little heat)
· 1 (24 oz / 700g) jar of your favorite pasta sauce or marinara
· 1 (14.5 oz / 400g) can diced tomatoes, undrained
· Salt and black pepper to taste
For the Assembly:
· 12 oz (340g) spaghetti
· 2 cups (8 oz / 225g) shredded mozzarella cheese, divided
· 1 cup (4 oz / 115g) shredded Parmesan cheese, divided
· 1 cup (8 oz / 225g) ricotta cheese or full-fat cottage cheese
· 1 large egg (optional, helps bind the ricotta)
· 2 tablespoons chopped fresh parsley or basil for garnish
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, but stop 1-2 minutes short of al dente. It will continue to cook in the oven. Drain well.
- Make the Meat Sauce: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
· Add the minced beef, breaking it up with a spoon. Cook until no longer pink. Drain off any excess grease.
· Stir in the oregano, basil, and red pepper flakes. Cook for 1 minute.
· Pour in the pasta sauce and diced tomatoes. Season with salt and pepper. Bring to a simmer, then reduce heat and let it simmer for at least 10-15 minutes to allow the flavors to meld. - Prepare the Cheese Layer: In a small bowl, mix the ricotta cheese with 1 cup of the mozzarella, ½ cup of the Parmesan, and the optional egg until well combined.
- Assemble the Casserole:
· Layer 1: In the prepared baking dish, spread a thin layer of the meat sauce on the bottom.
· Layer 2: Add the drained spaghetti. Toss it gently in the sauce at the bottom to coat.
· Layer 3: Dollop the ricotta cheese mixture over the spaghetti and spread it as evenly as you can.
· Layer 4: Pour the remaining meat sauce over everything and spread it to cover the cheese layer completely.
· Layer 5: Sprinkle the remaining 1 cup of mozzarella and ½ cup of Parmesan cheese over the top. - Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to get golden spots.
- Rest and Serve: Let the baked spaghetti rest for 5-10 minutes before slicing and serving. This allows the layers to set, making it easier to serve. Garnish with fresh parsley or basil.
Chef’s Tips & Variations
· Don’t Overcook the Pasta: This is the most important step! Overcooked pasta will turn mushy in the oven. Undercooking it slightly ensures it stays perfectly textured.
· Boost the Flavor: For a deeper flavor, add a splash of red wine to the minced beef after draining the fat and let it cook off for a minute before adding the sauces.
· Vegetable Power: Sneak in finely chopped carrots, celery, or mushrooms when you cook the onions.
· Italian Sausage: Substitute half of the minced beef with Italian sausage (casings removed) for a richer, spicier flavor.
· Make-Ahead: You can assemble the casserole up to a day in advance. Cover and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold from the fridge.
· Freezing: Assemble the casserole (unbaked) and freeze tightly wrapped for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Enjoy this wonderfully hearty and cheesy baked spaghetti! It’s the perfect all-in-one meal.