P. Powel
Baked Spaghetti Casserole Recipe:
"Try a twist on spaghetti with Baked Spaghetti Casserole—a flavorful and hearty dish featuring layers of pasta, sauce, and cheese baked to perfection."
Print
Pin it!
Rate us
Servings: 6
Equipment
Ingredients
- 1 Egg Lightly Beaten
- ½ Cup Diced White or Yellow Onion
- 1 Pound 90 to 92% Lean Ground Beef
- 1 Tablespoon Olive Oil
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Minced Garlic
- 24 Ounces Marinara Sauce Your Favorite Brand
- ¼ Cup Chopped Fresh Italian Parsley
- 1 Cup Part-Skim Ricotta Cheese
- ¾ Cup Finely Shredded Parmesan Cheese Divided
- 2 Cups Shredded Part-Skim Mozzarella Cheese about 8 ounces, Divided
- ½ Teaspoon Salt or to Taste
- 8 Ounces Spaghetti Noodles Broken in Half
- 15 Ounce Can Diced Tomatoes Don't Drain
- ½ Teaspoon Freshly Ground Black Pepper
Instructions
- Preheat the oven to 350 degrees F. Coat the bottom of a 13- x 9-inch baking dish with nonstick cooking spray.
Prepare the Pasta and Meat Sauce:
- Boil the spaghetti in salted water, stopping 1 to 2 minutes shy of package directions.
- In a large skillet over MEDIUM heat, cook the ground beef with the onion, breaking it up with a spoon until no pink remains. Drain off the grease. Return the pan to the heat, add garlic, Italian seasoning, salt, and pepper. Cook and stir for a minute or two.
- Add marinara sauce, diced tomatoes, and parsley. Reduce heat to LOW and let the sauce simmer for about 5 minutes.
- Drain the cooked spaghetti and return it to the warm, empty pot (off the heat). Add olive oil and, using tongs, toss the spaghetti until well coated. Add the lightly beaten egg and ½ cup of Parmesan cheese, tossing again until well distributed.
Assemble the Casserole:
- Spread half of the spaghetti mixture in the prepared dish and top it with half of the meat sauce, ensuring to reserve enough sauce for the final layer.
- Drop small dollops of ricotta evenly over the top. Top with half of the mozzarella cheese. Repeat with the remaining spaghetti, meat sauce, mozzarella, and finish with the remaining Parmesan.
- Bake: 8. Coat the underside of a piece of foil with nonstick cooking spray and cover the dish, coated side down. Bake for 40 minutes.
- Remove the foil and bake for an additional 5 minutes or until bubbly.
- Remove from the oven and let it rest for about 5 minutes before serving.
Notes
The Spaghetti Casserole not only stores well but may even improve in taste the following day.
For storage, cover the casserole and refrigerate leftovers for up to 4 days.
When reheating, warm the leftovers in the microwave or on the stove over low heat. If the dish seems a bit dry, add a splash of water to loosen it up and restore its desired consistency.
GIPHY App Key not set. Please check settings