Baked Spaghetti
A cozy, cheese-forward casserole that transforms simple spaghetti into a hearty dish perfect for weeknights and gatherings.
Ingredients
Main Ingredients
- 1 lb uncooked spaghetti
- 1 lb lean ground beef Substitute ground turkey or plant-based crumbles
- 1/2 medium onion, chopped
- 4 cloves garlic, minced Add more if desired
- 4 cups marinara sauce Use a good-quality jar or homemade
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1 cup grated Parmesan cheese
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions — you want the pasta slightly undercooked. Drain thoroughly.
- Transfer the drained spaghetti to a 9x13 inch baking dish.
Cooking
- While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef, chopped onion, and oregano. Brown the meat, breaking it up with a spoon. Season with salt and pepper.
- Drain any excess fat from the skillet, then return it to the heat. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the marinara sauce and any extra seasonings (like red pepper flakes if using). Simmer briefly to combine flavors, about 2–3 minutes.
- Pour the meat sauce over the spaghetti in the baking dish. Toss gently with tongs or two forks until the pasta is evenly coated. Smooth the top.
- Evenly sprinkle the mozzarella, cheddar, and Parmesan over the sauced spaghetti.
- Bake uncovered for 20 minutes or until bubbling. Then switch to broil for 2–3 minutes, watching closely, until the cheese browns and bubbles.
- Remove from the oven and let the casserole rest for 10 minutes before cutting.
Notes
For gluten-free, use GF spaghetti and confirm the sauce is GF. To lighten, swap half the beef for mushrooms or use turkey.