Baked Spaghetti Recipe
Servings: 6
Calories: 638kcal
This Baked Spaghetti Recipe is a lifesaver when it comes to quickly preparing a homemade dinner. Sure, it doesn’t get much simpler than classic spaghetti (always a delicious choice!), but add extra cheese and bake it until toasty perfection and you’ve got a weeknight dinner winner.
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Equipment
Ingredients
- 16 ounces dry spaghetti (1 box)
- 1 pound ground chuck
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 1 yellow onion diced
- 3 cloves garlic minced
- 24 ounces marinara sauce store-bought or homemade (1 jar)
- 2 tablespoons chopped fresh basil divided
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese divided
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
- Cook the spaghetti, per package directions, to al dente and drain.16 ounces dry spaghetti
- While the spaghetti cooks, brown the beef in a large skillet set over medium heat. Break the beef up with a wooden spoon as it cooks.1 pound ground chuck
- Drain the beef and wipe out the skillet.
- In the same skillet, add the oil and butter. Add onions and cook until onion has softened and is translucent, about 4-5 minutes. Add minced garlic and cook an additional 30 seconds.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 3 cloves garlic
- Add the beef, marinara sauce, 1 tablespoon chopped basil, and ¼ cup grated parmesan cheese. Stir until well combined and season with kosher salt and freshly ground black pepper.24 ounces marinara sauce, 2 tablespoons chopped fresh basil, ½ cup freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper
- Add the cooked spaghetti to the skillet with the meat sauce mixture and stir until spaghetti is well coated.
- Transfer the spaghetti mixture to the prepared baking dish and sprinkle with mozzarella and remaining ¼ cup parmesan cheese.1 cup freshly shredded mozzarella cheese
- Bake at 350°F for 20-30 minutes or until cheese has melted and the spaghetti is hot throughout.
- Garnish with the remaining chopped basil and serve.
Video
Notes
- Spaghetti: Cook the noodles to al dente for best results. If the noodles are super soft before baking, they’ll become pretty mushy and lack texture.
- Baking Pan: Use a 9x13 inch baking pan, or a similar equivalent (anything around 3 quarts is great).
- Vegetarian: For a vegetarian baked spaghetti, simply omit the meat from the sauce.
Nutrition
Calories: 638kcal | Carbohydrates: 66g | Protein: 31g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1438mg | Potassium: 774mg | Fiber: 4g | Sugar: 7g | Vitamin A: 783IU | Vitamin C: 10mg | Calcium: 222mg | Iron: 4mg