Baked Spaghetti Casserole
A protein-packed comfort dish combining spaghetti, ground beef, and creamy cheese, perfect for busy families and meal prep.
Ingredients
Main Ingredients
- 12 oz Spaghetti noodles Base of the casserole, providing hearty carbs.
- 1 lb Lean ground beef Good source of protein.
- 1 Diced onion Adds mild sweetness and depth of flavor.
- 2 cloves Minced garlic Infuses aromatic notes.
- 1 tbsp Italian seasoning Brings authentic Italian flavors.
- 1 tsp Salt Enhances flavors.
- 1 tsp Black pepper Enhances flavors.
- 24 oz Marinara sauce Forms the rich, tangy backbone.
- 14.5 oz Diced tomatoes Adds texture and freshness.
- 1/4 cup Chopped fresh Italian parsley Brightens flavors.
- 2 tbsp Olive oil Used for sautéing.
- 1 Egg Binds ingredients.
- 1/2 cup Parmesan cheese Brings a nutty flavor.
- 15 oz Part-skim ricotta cheese Adds creaminess.
- 1 cup Shredded part-skim mozzarella Provides cheesy topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Bring a large pot of water to boil. Add the spaghetti noodles and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Add diced onions and minced garlic, sautéing until the onions are translucent, about 4-5 minutes.
Cook/Assemble
- Add the lean ground beef to the skillet, breaking it apart with a spoon as it cooks. Season with Italian seasoning, salt, and black pepper. Cook until browned, about 6-8 minutes, and drain excess grease.
- Mix the marinara sauce and diced tomatoes into the meat mixture, stirring well. Simmer for a few minutes until heated through.
- In a large mixing bowl, combine cooked spaghetti, ricotta cheese, 1/2 cup of Parmesan, and the beaten egg. Mix until thoroughly combined.
- Layer half of the spaghetti mixture into the bottom of the prepared baking dish.
- Spread the meat sauce mixture evenly on top of the spaghetti layer. Add the remaining spaghetti mixture, pressing down gently.
- Top with shredded mozzarella and remaining Parmesan cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil for the last 10 minutes.
Serve
- Check for doneness by ensuring the cheese is melted and edges are bubbly.
- Remove from the oven and let it sit for 10 minutes to set. Garnish with chopped Italian parsley.
- Serve warm and enjoy!
Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Freezes well for 3 months.