Baked Spaghetti Casserole
Hot and bubbly, this Baked Spaghetti Casserole is total comfort food like lasagna but so much easier to make.
Servings: 8
Calories: 590kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 12 oz. spaghetti cooked
- 1 lb. ground beef
- ½ cup onion diced
- ½ tablespoon granulated garlic (3 minced fresh cloves)
- ½ tsp. salt
- ¾ tsp. pepper divided
- 24 oz. pasta sauce
- 1 tbsp. extra virgin olive oil
- 1 cup Parmesan cheese grated
- 2 large eggs
- 1 cup ricotta
- 3 cups mozzarella cheese grated
- fresh basil optional
Instructions
- In a salted pot of boiling water, cook the spaghetti according to package directions, stopping one minute before indicated cooking time. Drain once cooked.
- Preheat oven to 350°.
- Brown the ground beef, garlic, and onions in the skillet; season with salt and pepper. Once cooked, drain any renderings.
- Add the sauce to the meat, mix well, and heat through. Remove from heat once cooked.
- Toss the cooked, drained, and slightly cooled noodles into a large bowl and coat with the olive oil. Then add the Parmesan cheese, black pepper, and eggs to the pasta and toss (or stir) until fully coated.
- Place a small amount of sauce in the bottom of the skillet and half of the pasta to the skillet, smooth it out and filling in any large gaps or holes.
- Spread half of the meat sauce over the spaghetti, making sure it makes it all the way to the sides and sprinkle freshly chopped basil over the sauce.
- Add half of the ricotta cheese in dollops and then smooth out with the back of the spoon and then sprinkle the mozzarella over the ricotta and add more freshly chopped basil.
- Repeat the layers: pasta, sauce, cheeses. Garnish with a bit more fresh basil and cover with foil and bake for an hour.
- After the pasta has cooked for about an hour, uncover it and allow it to bake for another 10 minutes, or until the cheese is melted, bubbly, and slightly browning. Allow to rest for 5-10 minutes before slicing and serving.
Notes
Make Ahead: You can make this up to two days before baking. Once assembled, store in an air tight container in the refrigerator.
Freezing:
Before cooking: Assemble and pack in an air tight container. Freeze up to 3 months for maximum flavor retention. Allow to thaw in the fridge before baking and add an additional 10 minutes cooking time since it will be cooking from a colder temperature. If you’ve frozen this in a freezer to oven safe dish, add an hour baking time.
After Cooking: Store in an air tight container for about a month.
Nutrition
Calories: 590kcal | Carbohydrates: 40g | Protein: 35g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1069mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 949IU | Vitamin C: 7mg | Calcium: 466mg | Iron: 3mg
