Baked Spaghetti
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
780 kcal
-
Course
Main Course
-
Cuisine
Italian
Baked Spaghetti
Description
This recipe involves simmering a ground beef sauce with diced onion, green bell pepper, garlic, Italian seasoning, and marinara sauce, then incorporating ricotta and cream cheese to add creaminess. Cooked spaghetti is mixed thoroughly into this sauce, resulting in a very saucy pasta mixture. The casserole is assembled in layers with half the spaghetti mixture and half the shredded mozzarella, topped with the remaining spaghetti and cheese.
Baking melds the cheeses and sauce, creating a dish with a tender pasta texture complemented by a brown, melted cheese crust. The seasoned meat and vegetables add depth and a slight sweetness. Letting the dish rest briefly after baking helps it to set and makes slicing easier.
This baked pasta is suitable as a comforting family meal and can be prepared ahead. Optionally, the meatbase can be swapped with meatballs for variation, and ricotta can be adjusted or substituted with cottage cheese if desired.
When preparing refrigerated or frozen versions, allow proper thawing and increase baking times accordingly to achieve thorough heating.
Ingredients
- ¾ lb. spaghetti
- 1 pound ground beef can also use ground sausage or turkey
- 1 onion diced, medium
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1/2 teaspoon seasoned salt
- 1 teaspoon Italian seasoning
- 32 oz. marinara sauce
- 8 oz. ricotta cheese equal to 1 cup.
- 2 Tablespoons cream cheese at room temperature
- 1/3 cup Parmesan Cheese shredded
- 4 cups mozzarella cheese shredded
- parsley to garnish
Instructions
- Preheat oven to 375 degrees.
- Cook the spaghetti according to package instructions, while waiting for the water to reach a boil, proceed with the below.
- Cook the ground beef in a large nonstick skillet over medium heat until browned and cooked through. Drain excess grease.
- Add the seasonings, diced onions, and peppers. Sauté until softened, about 5 minutes. Add the garlic and heat for 1 minute.
- Add the marinara, ricotta, Parmesan, and cream cheese. Reduce heat to low and allow it to heat through.
- Add the drained spaghetti, use kitchen tongs to gently toss until well-combined. Note: It will be very saucy but the pasta is going to continue to absorb it as it bakes.
- Add half of the spaghetti to a lightly greased 9 x 13 inch baking dish and top with half (2 cups), of the mozzarella.
- Top with remaining spaghetti, then with the rest of the mozzarella.
- If serving immediately, bake uncovered for 15 minutes, or until the cheese is hot and melted. Let sit for 5 minutes prior to serving. Serve with a side of Garlic Bread with Cheese.
- See notes for instructions on baking and serving on another date.
Notes
- You can assemble the casserole up to two days ahead and refrigerate; bake covered and then uncovered to melt cheese properly.
- Freezing is possible; thaw overnight before baking or bake frozen with extended time covered.
- If the baking dish is filled to the brim, place it on a baking sheet to catch spills.
- Use an 11x15 inch dish if increasing ricotta amount.
- Optionally, replace ground beef with cooked meatballs mixed into the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 780 kcal
% Daily Value*
| Calories | 780kcal | 39% |
| Carbohydrates | 57g | 19% |
| Protein | 46g | 92% |
| Fat | 41g | 63% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 141mg | 47% |
| Sodium | 1646mg | 69% |
| Potassium | 996mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1509IU | 30% |
| Vitamin C | 28mg | 31% |
| Calcium | 584mg | 58% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
