Ah, spaghetti—it’s a tangled web of delightful chaos, much like my love for weekend cooking experiments. This ultimate baked spaghetti recipe is a cozy embrace, perfect for those days when the world feels like a whirlwind and you just need a plate of comforting carbs. Imagine twirling your fork through layers of cheese and sauce while the aroma dances around the kitchen, almost like it’s daring you to take that first irresistible bite.
Steps
- Preheat your oven to 375°F and position the rack in the upper third. Boil a pot of salted water and cook the spaghetti for 2 minutes less than the package suggests. Drain and transfer the pasta to a 9×13-inch baking dish.
- In a skillet over medium-high heat, cook the ground beef, chopped onion, oregano, and red pepper flakes. If the beef is very lean, add a tablespoon of olive oil. Stir occasionally until the beef is browned, about 10 minutes. Remove excess fat if needed.
- Add minced garlic to the skillet and cook for about a minute. Stir in the marinara sauce, seasoning with salt and pepper, and warm it through for a few minutes.
- Pour the beef and sauce mixture over the cooked spaghetti. Toss everything together until well combined and spread it evenly in the baking dish.
- Sprinkle mozzarella, cheddar, and parmesan cheeses over the top. Bake uncovered for 20 minutes, then broil briefly to brown the cheese, keeping a close eye on it.
- Let the baked spaghetti rest for 5-10 minutes before serving. You can cut it into squares with a spatula and garnish with chopped parsley if desired.
Ingredients
- 1 pound uncooked spaghetti
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cloves garlic, minced
- 4 cups marinara sauce (approximately 32 ounces)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup freshly grated parmesan cheese
- Salt and pepper to taste
Nutritional Values
Calories: 3810kcal | Carbohydrates: 408g | Protein: 266g | Fat: 120g | Saturated Fat: 64g | Trans Fat: 4g | Cholesterol: 576mg | Sodium: 8416mg | Potassium: 6304mg | Fiber: 32g | Sugar: 56g | Vitamin A: 7312IU | Vitamin C: 80mg | Calcium: 2808mg | Iron: 32mg
FAQ
- Can I prepare baked spaghetti ahead of time?
- Yes, you can prepare baked spaghetti a day in advance. Assemble the dish, cover it, and store it in the refrigerator. When ready to eat, bake it as directed, adding a few extra minutes to ensure it’s heated through.
- What is the best way to store leftovers?
- Leftover baked spaghetti can be kept in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months. When reheating, add a bit more marinara sauce if it seems dry.
- Can I substitute ground beef with another type of meat?
- Absolutely, you can replace ground beef with ground turkey or Italian sausage for a different flavor. You can also mix them for a unique taste.
- Is it possible to bake the spaghetti directly from frozen?
- Yes, you can bake it from frozen. Cover with foil and bake until the center is hot, then broil the cheese. Allow the dish to warm up a bit on the counter before placing it in the oven to prevent the dish from cracking.
- What cheese options do I have for this recipe?
- The recipe uses mozzarella, cheddar, and parmesan, but you can use any combination you prefer. If desired, you can use only mozzarella or cheddar. Grating your own cheese can enhance the flavor, but pre-shredded cheese can save time.
Tips
- Make Ahead for Convenience: Prepare the dish a day in advance to save time. Assemble it, cover, and refrigerate. When ready to eat, bake as instructed, adding a few extra minutes if needed to ensure it’s heated through.
- Freezing Tips: This dish freezes well for up to three months. Assemble it in a casserole dish, cover tightly, and freeze. Thaw in the fridge for 24 hours before baking. Consider adding a bit more sauce when freezing to maintain moisture.
- Cheese Variations: While the recipe calls for mozzarella, cheddar, and parmesan, feel free to use all mozzarella or all cheddar based on your preferences. Grating your own cheese can enhance flavor, but pre-shredded blends are a convenient time-saver.
- Reheating Advice: If reheating leftovers, add a little extra marinara sauce to prevent dryness. Warm it in the microwave or on the stove in a covered saucepan over low heat.
Equipment
- 9×13 Casserole/Baking Dish
- Large Skillet
