Baked Spaghetti Casserole Recipe
Baked Spaghetti Casserole is a hearty, comforting meal that combines the best of pasta and cheese under a bubbly, golden top. This simple dish is perfect for anyone craving a cheesy, savory dinner that's both filling and easy to prepare. Whether you're serving up a family dinner on a chilly evening or prepping a satisfying meal for guests, this casserole will hit the spot.
Ingredients
- 1 pound lean ground beef
- 1 cup diced yellow onion
- 2 garlic cloves minced
- 1 can diced tomatoes (28-ounce) with juices
- 2 teaspoons dried oregano
- Salt and pepper
- 8 ounces spaghetti
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 180ºC (350°F). Heat a pot to medium high and add the beef. Cook until fully browned.1 pound lean ground beef
- Add the onion and garlic and cook for 5 more minutes.1 cup diced yellow onion, 2 garlic cloves
- Add the tomatoes, 1 ½ cup of water, oregano, salt and pepper and bring to a simmer. Cook for 15 minutes. Reserve.1 can diced tomatoes (28-ounce), 2 teaspoons dried oregano, Salt and pepper
- Chop the uncooked spaghetti in ⅓ds. Combine the sauce with spaghetti and ricotta cheese.8 ounces spaghetti, 1 cup ricotta cheese
- Transfer to a 9x13 casserole dish and top with mozzarella and Parmesan cheese.1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese
- Bake for 12 minutes, or until bubbly.
- Garnish with fresh basil. Serve hot and enjoy.Fresh basil for garnish
Video
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Notes
- Cheese: Feel free to mix up the cheeses based on what you have in your fridge. Sometimes I toss in a bit of cheddar cheese for a sharper flavor or a slice of provolone for extra gooeyness.
- Pasta: While spaghetti is traditional, feel free to use any pasta you have on hand. Penne, fusilli, or rigatoni all make great substitutes and hold the sauce well.
- Meat: While lean ground beef is a classic, don't hesitate to substitute with ground turkey or even Italian sausage for a different twist.
- Spice it Up: If you like a little heat, adding red pepper flakes to the sauce brings a nice kick.
- Make Ahead: You can assemble the casserole a day ahead and keep it in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
- Herbs: I used dried oregano in the sauce, but topping the casserole with fresh basil adds a bright, fresh flavor that dried herbs just can’t match. You can substitute the dried oregano for fresh if desired, or use dried Italian seasoning.
Storage and Reheating Instructions
- Fridge: Make sure your casserole cools down before you start packing it away. Transfer the cooled casserole into an airtight container or wrap it tightly in foil. It will happily sit in your fridge for up to 3 days.
- Freeze: To freeze, just cover it tightly with both plastic wrap and foil before popping it in the freezer for up to a month. When you're ready to enjoy, thaw it in the fridge overnight.
- Reheat: When you’re ready for round two, just reheat it in the oven or microwave. If it feels a bit dry, splash a little water or extra marinara sauce over the top before reheating to bring back that just-baked freshness.
Nutrition
Calories: 210kcalCarbohydrates: 17gProtein: 16gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 45mgSodium: 176mgPotassium: 235mgFiber: 1gSugar: 1gVitamin A: 198IUVitamin C: 1mgCalcium: 143mgIron: 1mg
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