Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Servings: 6
My husband loves spaghetti! He has many favourites but this Baked Spaghetti, second to spaghetti and meatballs is his go-to. Made with ground beef, sausage, or meatballs plus his favourite marinara sauce, ricotta cheese, cream cheese, and preferred add-on, this sure makes him smile to his ears!
Ingredients
¾ pound spaghetti
1 lb ground beef, can also use ground sausage or turkey
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 tsp seasoned salt
1 tsp Italian seasonings
32 ounces marinara sauce
8 ounces Ricotta cheese, equal to 1 c.
2 tbsp cream cheese, at room temperature
1/3 c. Parmesan cheese, shredded
4 c. mozzarella cheese, shredded
Parsley, to garnish
How to make Baked Spaghetti
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Following the package direction, cook the spaghetti.
Step 3: Meanwhile, in a large nonstick skillet, cook the ground beef over medium heat until brown and cook through. If needed, drain the excess grease.
Step 4: Into the skillet, add in the seasonings, diced onions, and peppers. Saute for about 5 minutes until softened. Then, add in the garlic and cook for a minute more.
Step 5: Then, add in the marinara, ricotta, Parmesan, and an optional dab of cream cheese. Adjust the heat to low and remain cooking until heated through.
Step 6: Now, add in the drained spaghetti and gently toss with tongs to combine.
Step 7: To a lightly greased 9 x 13-inch baking dish, add half of the spaghetti and top with 2 cups mozzarella.
Step 8: Add the rest of the spaghetti on top and the remaining mozzarella.
Step 9: Place inside the preheated oven and bake for about 15 minutes, uncovered. Before serving, sit the baked spaghetti for at least 5 minutes.
Step 10: Enjoy cheesy garlic bread.
Notes:
Make-Ahead Method:
Option 1: Assemble the spaghetti and store it in the fridge for up to two days, covered. When ready to serve, bake the refrigerated casserole at a 375 degrees oven for about 30 minutes, covered. Uncover and bake for 10 minutes more.
Option 2: Assemble the spaghetti, cover with 2 layers of foil, and freeze for up to 3 months. To reheat, thaw in the fridge overnight, then bake for about 30 minutes at 375 degrees oven, covered. Remove the cover and bake for another 10 minutes. Alternately, bake the spaghetti frozen, adding an hour to the baking time, covered.
Tip: If the dish is filled to the brim, simply place it on a baking sheet to catch the overflow. This is if you are using a 9 x 13-inch casserole. Or use an 11 x 15-inch baking dish instead.
For this recipe, I use around 8 ounces or a cup of Ricotta Cheese. You can use up to 16 ounces if baking in a larger (11 x 15-inch) casserole dish. Alternately, you can substitute the ricotta with cottage cheese.
Nutrition Facts:
Calories: 780kcal | Carbohydrates: 57g | Protein: 46g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 141mg | Sodium: 1646mg | Potassium: 996mg | Fiber: 5g, Sugar: 10g | Vitamin A: 1509IU | Vitamin C: 28mg | Calcium: 584mg | Iron: 4mg
Ingredients
- ¾ pound spaghetti
- 1 lb ground beef, can also use ground sausage or turkey
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 tsp seasoned salt
- 1 tsp Italian seasonings
- 32 ounces marinara sauce
- 8 ounces Ricotta cheese, equal to 1 c.
- 2 tbsp cream cheese, at room temperature
- 1/3 c. Parmesan cheese, shredded
- 4 c. mozzarella cheese, shredded
- Parsley, to garnish
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Following the package direction, cook the spaghetti.
Step 3: Meanwhile, in a large nonstick skillet, cook the ground beef over medium heat until brown and cook through. If needed, drain the excess grease.
Step 4: Into the skillet, add in the seasonings, diced onions, and peppers. Saute for about 5 minutes until softened. Then, add in the garlic and cook for a minute more.
Step 5: Then, add in the marinara, ricotta, Parmesan, and an optional dab of cream cheese. Adjust the heat to low and remain cooking until heated through.
Step 6: Now, add in the drained spaghetti and gently toss with tongs to combine.
Step 7: To a lightly greased 9 x 13-inch baking dish, add half of the spaghetti and top with 2 cups mozzarella.
Step 8: Add the rest of the spaghetti on top and the remaining mozzarella.
Step 9: Place inside the preheated oven and bake for about 15 minutes, uncovered. Before serving, sit the baked spaghetti for at least 5 minutes.
Step 10: Enjoy cheesy garlic bread.
Notes
Make-Ahead Method: Option 1: Assemble the spaghetti and store it in the fridge for up to two days, covered. When ready to serve, bake the refrigerated casserole at a 375 degrees oven for about 30 minutes, covered. Uncover and bake for 10 minutes more. Option 2: Assemble the spaghetti, cover with 2 layers of foil, and freeze for up to 3 months. To reheat, thaw in the fridge overnight, then bake for about 30 minutes at 375 degrees oven, covered. Remove the cover and bake for another 10 minutes. Alternately, bake the spaghetti frozen, adding an hour to the baking time, covered. Tip: If the dish is filled to the brim, simply place it on a baking sheet to catch the overflow. This is if you are using a 9 x 13-inch casserole. Or use an 11 x 15-inch baking dish instead. For this recipe, I use around 8 ounces or a cup of Ricotta Cheese. You can use up to 16 ounces if baking in a larger (11 x 15-inch) casserole dish. Alternately, you can substitute the ricotta with cottage cheese.
