Description
This classic baked spaghetti recipe combines tender cooked spaghetti with a hearty meat sauce made from ground beef or Italian sausage and marinara sauce, layered with creamy ricotta and melted mozzarella and Parmesan cheeses. Baked to bubbly perfection and garnished with fresh herbs, it’s a comforting and crowd-pleasing Italian-American casserole perfect for family dinners.
Ingredients
Scale
Pasta
- 1 pound spaghetti, cooked and drained
Meat Sauce
- 1 pound ground beef or Italian sausage
- 1 jar (24 oz) marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
Garnish (optional)
- Fresh basil or parsley, chopped
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and for easy removal after baking.
- Cook Meat: In a skillet over medium heat, cook the ground beef or Italian sausage until browned, breaking it up with a spoon. Drain any excess grease for a less oily sauce. Stir in the marinara sauce, Italian seasoning, salt, and pepper, and let it heat through to blend the flavors.
- Mix Pasta and Cheese: In a large bowl, combine the cooked and drained spaghetti with ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan cheese. Mix well to evenly coat the pasta with the cheeses.
- Layer the Casserole: Spread half of the pasta and cheese mixture evenly in the prepared baking dish. Top with half of the meat sauce, then repeat the layers with the remaining pasta mixture and meat sauce.
- Add Cheese Topping: Sprinkle the remaining shredded mozzarella and Parmesan cheese evenly over the top layer for a cheesy, golden crust.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes until the casserole is hot and bubbly.
- Broil for Finish: Remove the foil and broil for an additional 2-3 minutes to brown and crisp the cheese topping, watching carefully to avoid burning.
- Rest and Garnish: Let the baked spaghetti cool for 5 minutes to set. Garnish with chopped fresh basil or parsley if desired before serving warm.
Notes
- For a vegetarian version, substitute meat with sautéed mushrooms or plant-based crumbles.
- Use gluten-free spaghetti to accommodate gluten-free diets.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
- Top with extra fresh herbs or red pepper flakes for added flavor.
- Ensure spaghetti is cooked al dente to prevent mushiness after baking.
