A hearty baked spaghetti casserole combining creamy ricotta, savory ground beef, and a melty cheese topping.
Ingredients
Scale:
12 oz spaghetti
1 lb ground beef
1 medium onion, chopped
3 cloves garlic, minced
24 oz marinara sauce
1 tsp Italian seasoning
Salt and pepper, to taste
15 oz ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (plus more for topping)
1 cup shredded mozzarella cheese for topping
Fresh parsley, chopped for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-5 minutes. Drain any excess fat.
Stir in the marinara sauce and Italian seasoning. Season with salt and pepper to taste, and let it simmer for about 10 minutes.
In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and 1 cup of mozzarella cheese. Mix until well blended.
In a large baking dish, spread half of the meat sauce on the bottom. Layer half of the cooked spaghetti over the sauce. Spread the cheese mixture evenly over the spaghetti. Then layer the remaining spaghetti on top, followed by the remaining meat sauce.
Sprinkle the remaining mozzarella cheese on top of the casserole.
Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let it rest for about 10 minutes before serving. Garnish with chopped parsley.
