Easy Baked Spaghetti

Name: Easy Baked Spaghetti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving
Ingredients: 3-4 tablespoons extra virgin olive oil; 2- pound lean ground beef chuck; 8 cloves; 1 tablespoon dried oregano; ¼ teaspoon crushed red pepper flakes; 1 cups dry red wine; ¼ cup hot water; 1 (28-ounce) can of crushed tomatoes; One 14.5-ounce can diced tomatoes; 1 tablespoon sugar; 1 large onion; 1 large Poblano; 2 large carrots; 2 tablespoons tomato paste; 2 tablespoons knorr beef flavor bouillon; kosher salt; 1 teaspoon ground black pepper; ⅓ cup grated Parmesan cheese; 8 ounces mozzarella cheese; 500 g/ 1lb whole spaghetti; ¼ cup fresh flat-leaf parsley leaves; ¼ cup chopped fresh basil leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
12
Calories
417 kcal
Course
Main Course
Cuisine
Italian, American

Easy Baked Spaghetti

Deacon Moody

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Learn how to make a delicious Baked Spaghetti with this easy recipe. This baked spaghetti recipe is something the whole family is sure to love! Made with whole wheat spaghetti pasta tossed in a flavorful meat sauce, then topped with plenty of cheese and baked until golden brown.

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Ingredients

Servings

3-4 tablespoons extra virgin olive oil , plus extra to cook the pasta
2- pound lean ground beef chuck
8 cloves , minced
1 tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
1 cups dry red wine
¼ cup hot water
1 (28-ounce) can of crushed tomatoes.
One 14.5-ounce can diced tomatoes
1 tablespoon sugar
1 large onion , chopped
1 large Poblano , chopped
2 large carrots , diced
2 tablespoons tomato paste
2 tablespoons knorr beef flavor bouillon
kosher salt , to taste
1 teaspoon ground black pepper , to taste
⅓ cup grated Parmesan cheese , or as needed
8 ounces mozzarella cheese , grated (about 2 cups) or other types, enough for a layer
500 g/ 1lb whole spaghetti
¼ cup fresh flat-leaf parsley leaves , finely chopped
¼ cup chopped fresh basil leaves , lightly packed

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Instructions

Heat 3-4 Tablespoons of oil in a second large pot over medium-high heat. Add the beef, knorr beef flavor bouillon, and the ground black pepper and cook, stirring to break the meat up, until browned, about 4 minutes.
Add the onions, bell peppers, carrot, garlic, and cook, stirring occasionally, until tender, about 10 minutes. Add the tomato paste and cook stirring, about 2 minutes. Add the hot water, stir and let it reduce.
Once the liquid has reduced, pour the wine into the pot and stir to scrape up any browned bits. Stir in the crushed and diced tomatoes, sugar, and oregano and bring to a boil.
Reduce the heat to simmer and cook, occasionally stirring, until it thickens to desired consistency, about 30 minutes to 45 minutes. Taste for seasoning and adjust if needed. Stir in the chopped basil.
Meanwhile, bring a large pot of water to a boil, add a 1 teaspoon of kosher salt, a splash of oil, and the pasta, and cook for 2 minutes less than the time indicated in the package directions. Strain well.
Preheat the oven to 350 ºF. Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the mozzarella cheese; repeat the layers and add the last of the sauce; reserve the last of the mozzarella cheese. Bake the Easy Baked Spaghetti for 30 minutes.
Top with the remaining mozzarella cheese and continue baking until it melts and the sauce bubbles about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares. Enjoy!

Equipments used:

Notes

How to Store & Re-Heat
To store: Leftover Baked Spaghetti, let it cool to room temperature, cover it tightly with plastic wrap or foil, and refrigerate for 3-4 days. If you need to store it for longer, you can freeze it for 2-3 months.
To store: Leftover Baked Spaghetti, let it cool to room temperature, cover it tightly with plastic wrap or foil, and refrigerate for 3-4 days. If you need to store it for longer, you can freeze it for 2-3 months.
To reheat: Here are a few options:
To reheat: Here are a few options:
Microwave: Transfer a portion of the Baked Spaghetti to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes or until heated.
Oven: Preheat the oven to 350°F (175°C). Transfer the Baked Spaghetti to an oven-safe dish, cover with foil, and bake for 20-25 minutes or until heated.
Stovetop: Heat a large skillet over medium heat, add the Baked Spaghetti, and occasionally stir until heated.
Make-Ahead
Make-Ahead
Prepare the Baked Spaghetti according to the recipe instructions, up to baking it in the oven. Let the dish cool to room temperature, then cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you're ready to bake the Baked Spaghetti, remove it from the refrigerator and let it come to room temperature for about 30 minutes. Preheat the oven to 350°F (175°C). Remove the plastic wrap or foil from the dish and cover it with fresh foil. Bake the Baked Spaghetti for 30 minutes, then remove the foil and bake for 5-10 minutes or until the cheese is melted and bubbly.
Prepare the Baked Spaghetti according to the recipe instructions, up to baking it in the oven. Let the dish cool to room temperature, then cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you're ready to bake the Baked Spaghetti, remove it from the refrigerator and let it come to room temperature for about 30 minutes. Preheat the oven to 350°F (175°C). Remove the plastic wrap or foil from the dish and cover it with fresh foil. Bake the Baked Spaghetti for 30 minutes, then remove the foil and bake for 5-10 minutes or until the cheese is melted and bubbly.
Let the Baked Spaghetti cool for a few minutes before serving. Making Baked Spaghetti ahead of time can be a great option for busy weeknights or meal prep. Just be sure to refrigerate the dish promptly after cooking and to reheat it thoroughly before serving.
Let the Baked Spaghetti cool for a few minutes before serving. Making Baked Spaghetti ahead of time can be a great option for busy weeknights or meal prep. Just be sure to refrigerate the dish promptly after cooking and to reheat it thoroughly before serving.
Microwave: Transfer a portion of the Baked Spaghetti to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes or until heated.
Oven: Preheat the oven to 350°F (175°C). Transfer the Baked Spaghetti to an oven-safe dish, cover with foil, and bake for 20-25 minutes or until heated.
Stovetop: Heat a large skillet over medium heat, add the Baked Spaghetti, and occasionally stir until heated.