Spaghetti Casserole
This spaghetti casserole is a cozy, comforting, and easy-to-make dish combining tender spaghetti noodles, savory ground beef, rich tomato sauce, and melted cheese for a perfect family dinner or potluck meal.
Servings: 6 servings
Ingredients
- 12 ounces spaghetti noodles
- 1 pound ground beef ensure it’s from a trusted source
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 24 ounces marinara or spaghetti sauce choose your favorite brand or homemade
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes optional, for a subtle kick
- Salt and freshly ground black pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- Fresh parsley or basil chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the noodles and drizzle with a little olive oil to prevent sticking. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.
- Pour the marinara sauce into the skillet with the beef. Stir in dried oregano, basil, crushed red pepper flakes (if using), salt, and pepper. Let the sauce simmer gently for 10 minutes, allowing the flavors to meld.
- In a medium bowl, whisk together the eggs, ricotta cheese, and half of the grated Parmesan cheese. This mixture will add creaminess and help bind the casserole together.
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked spaghetti noodles with the meat sauce. Fold in the ricotta cheese mixture until evenly distributed.
- Transfer half of the spaghetti mixture to a greased 9x13-inch baking dish. Sprinkle 1 cup of shredded mozzarella cheese over the layer. Add the remaining spaghetti mixture on top, then finish with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Allow the casserole to cool for about 5 minutes before serving. Garnish with freshly chopped parsley or basil for a pop of color and fresh flavor.
Equipment
- Large pot
- Large Skillet
- Mixing Bowl
- 9x13-inch Baking Dish
- Oven
Notes
Use day-old spaghetti or chill freshly cooked noodles to prevent the casserole from becoming mushy. For extra flavor, sauté the onions and garlic in a bit of butter alongside the olive oil. Don’t skip the eggs in the cheese mixture—they help hold the casserole together beautifully. For a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning. Make sure to drain the ground beef well to keep the casserole from becoming greasy. Feel free to use part-skim mozzarella for a lighter version without sacrificing meltiness.