Baked Spaghetti Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
235 kcal
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Course
Main Course
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Cuisine
Italian
Baked Spaghetti Recipe
Description
Ground beef is browned and drained, then simmered with tomato sauce, tomato paste, beef broth or bouillon, sugar, basil, oregano, and garlic to create a rich sauce. Meanwhile, spaghetti noodles are cooked separately. Sour cream and part of the mozzarella cheese mix into the sauce for creaminess. The noodles are combined into this sauce.
The mixture is poured into a greased baking dish, covered with foil, baked until heated through, then uncovered to melt and brown the cheese topping. The final dish is creamy, cheesy, and hearty with well-seasoned beef and tomato flavors.
This casserole can be assembled in advance and refrigerated for up to 2 days before baking. Leftovers keep well refrigerated for several days or can be frozen up to three months when assembled in a disposable pan. Thaw before baking and add cheese topping after initial baking to avoid overcooking.
Ingredients
- 1 pound ground beef 80% lean/20% fat
- salt to taste
- black pepper to taste
- 1 ounce can tomato sauce
- 1 ounce can tomato paste
- 2 cups water hot
- 2 beef bouillon cubes (or 2 cups beef broth)
- 2 teaspoons sugar
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 1 tsp garlic minced
- 1 ounce package spaghetti noodles
- 1 cup sour cream
- 2 cups mozzarella cheese divided, shredded
- Parmesan Cheese optional, grated
Instructions
- Preheat oven to 350 degrees.
- Brown your hamburger in a large pan over medium heat, breaking into small pieces. Drain.
- Add tomato sauce and paste, salt and pepper, water (with the bouillon cubes in it), sugar, basil, oregano and garlic. Simmer on low for 10 minutes.
- While sauce is simmering, cook the spaghetti noodles as directed on the package, and set aside.
- Add 1 cup sour cream and 1 cup mozzarella cheese to the sauce and stir to combine. Add noodles and mix well.
- Pour spaghetti mixture into a greased 11 x 14 baking dish and sprinkle with 1 cup shredded mozzarella cheese.
- Cover the casserole with foil and bake for 25 minutes, then remove the foil and bake for an additional 5 - 10 minutes, until the cheese is melted.
Notes
- You can assemble this baked spaghetti ahead of time and refrigerate it for 1-2 days before baking.
- Store leftovers in airtight containers in the refrigerator for up to 4 days and reheat in the microwave.
- Freeze the assembled casserole in a disposable pan wrapped with foil for up to 3 months; thaw overnight in the fridge before baking.
- Add the cheese topping after the initial baking time to achieve the best melted cheese texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 458mg | 19% |
| Potassium | 184mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 157mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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