An indulgent baked spaghetti recipe that combines creamy texture, rich flavor, and a melty, cheesy top, making it irresistibly delicious. This casserole is perfect for busy weeknights and family gatherings.
Ingredients
Scale:
12 ounces spaghetti
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
28 ounces canned crushed tomatoes
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
Salt and pepper to taste
1 cup shredded cheddar cheese (optional for topping)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a small amount of the pasta water.
In a large skillet over medium heat, brown the ground beef along with the diced onion and minced garlic. Cook until the meat is no longer pink and the onion is translucent. Drain excess fat.
Stir in the crushed tomatoes, Italian seasoning, and season with salt and pepper. Let the sauce simmer for about 10 minutes.
In a large mixing bowl, combine the cooked spaghetti, ricotta cheese, and half of the mozzarella cheese. Mix well.
In a greased 9x13 inch baking dish, spread half of the spaghetti mixture, then half of the meat sauce, followed by more spaghetti, the remaining meat sauce, and top with the remaining mozzarella and Parmesan cheese.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Once baked, let it rest for 10 minutes before serving. Garnish with chopped parsley.
