Description
This Italian-Style Spaghetti Bake is a comforting and hearty meal perfect for family dinners. It combines al dente spaghetti with a rich tomato and ground beef sauce, layered with mozzarella, Parmesan, and optional ricotta cheese for extra creaminess. Baked to bubbly golden perfection, this dish is flavorful and satisfying, garnished with fresh parsley to brighten every bite.
Ingredients
Scale
Pasta
- 12 oz (340g) spaghetti (or any pasta of choice)
- 2 tbsp olive oil
Meat Sauce
- 1 lb (450g) ground beef (or Italian sausage)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (24 oz) marinara sauce
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Cheeses
- 2 cups (240g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (120g) ricotta cheese (optional, for added creaminess)
Garnish
- Fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s fully heated and ready for baking the spaghetti bake.
- Cook the spaghetti: Boil the spaghetti according to package instructions until al dente, drain well, and set aside to cool slightly.
- Brown the meat: In a large skillet, heat olive oil over medium heat. Add ground beef or Italian sausage and cook until browned, breaking it up with a spoon. Drain excess fat from the pan.
- Sauté aromatics: Add chopped onion and minced garlic to the skillet with the meat. Cook for 2-3 minutes until softened and fragrant.
- Prepare the sauce: Stir in marinara sauce, crushed tomatoes, dried basil, oregano, optional red pepper flakes, salt, and pepper. Simmer the sauce for 5-10 minutes to blend the flavors.
- Combine pasta and sauce: In a large mixing bowl, combine the cooked spaghetti with the meat sauce thoroughly, ensuring even coating.
- Layer the bake – first layer: Spread half of the spaghetti mixture evenly into a 9×13-inch baking dish.
- Add cheese layers: Sprinkle half of the mozzarella and Parmesan cheeses over the spaghetti. If using ricotta, add dollops evenly on top of the cheeses for creaminess.
- Layer the bake – second layer: Add the remaining spaghetti mixture over the cheese layer, followed by the remaining mozzarella and Parmesan cheese.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Finish baking uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and the top has a light golden crust.
- Rest and garnish: Let the bake cool for 5 minutes before slicing. Garnish with fresh parsley for a pop of color and freshness before serving.
Notes
- You can substitute ground beef with Italian sausage for a spicier flavor.
- Ricotta cheese is optional but adds a creamy texture to the bake.
- If you prefer a vegetarian version, omit the meat and add vegetables like mushrooms or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a lower calorie version, use part-skim mozzarella and lean ground beef.
