There’s something incredibly comforting about a classic spaghetti casserole. This hearty dish brings warmth and joy to any dinner table, perfect for busy weeknights or relaxed family gatherings. Imagine tender spaghetti tossed in a rich, savory meat sauce, all baked under a blanket of melted cheese. This recipe offers pure satisfaction, plus it’s wonderfully versatile, making it ideal for meal prepping and even freezing for later.
Why You’ll Love This Spaghetti Casserole
- Irresistible Flavor: Enjoy the perfect blend of rich, meaty sauce and gooey, melted cheese in every bite of this baked spaghetti.
- Effortless Preparation: This recipe streamlines dinner time, offering a straightforward path to a delicious homemade meal.
- Meal Prep Friendly: Prepare it in advance to save time during hectic weekdays; it’s a fantastic make-ahead option.
- Crowd-Pleaser: Loved by kids and adults alike, this spaghetti casserole always gets rave reviews.
- Excellent Leftovers: It reheats beautifully and freezes well, ensuring you always have a satisfying meal on hand.
Ingredients
Gather these kitchen staples to create your delightful spaghetti casserole:
- 1½ pounds lean ground beef
- 1 cup diced yellow onion
- 1 (28-ounce) can diced tomatoes, with juices
- 1 (24-28-ounce) jar spaghetti sauce
- 5-6 ounces (about 2 cups) fresh, sliced mushrooms (optional)
- 1½ teaspoons dried oregano
- 1½ teaspoons kosher salt (use ¼ teaspoon less if using table salt)
- 1 teaspoon (4g) sugar
- 8 ounces spaghetti, broken in thirds (use gluten-free, if needed)
- 2 cups (8 ounces) shredded mozzarella cheese
- ⅓ cup (27g) grated Parmesan cheese
- Fresh parsley for garnish (optional)
Notes & Substitutions
Use lean ground beef to minimize fat, or a slightly higher fat content for more flavor; drain thoroughly either way. If fresh onion isn’t available, substitute with ½ teaspoon onion powder in the sauce. Diced tomatoes work well, but you can crush whole canned tomatoes by hand for a chunkier texture. A 24-ounce jar of spaghetti sauce works fine, but a 28-ounce jar yields a saucier result, which we prefer. Mushrooms add an earthy depth; omit them or swap with diced bell peppers if you wish. Understanding the culinary science behind this, a touch of sugar can help balance acidity by rounding out flavors and reducing bitterness in tomato-based sauces. For dietary needs, gluten-free spaghetti performs perfectly in this baked pasta dish. Feel free to experiment with different cheeses like provolone or a pre-shredded Italian blend for the top layers.
Equipment
You will need a few basic kitchen tools for this recipe:
- A large skillet or deep saucepan easily accommodates the meat sauce.
- A large pot is essential for boiling the spaghetti properly.
- A 9×13 inch baking dish holds the assembled pasta bake.
- Basic kitchen tools like a colander, measuring cups, and spoons round out your needs.
Instructions
Prepare this delicious spaghetti casserole by following these simple, step-by-step directions:
1. Prepare the Meat Sauce:
In a large skillet or deep saucepan, brown the ground beef and diced onions over medium heat until the beef is no longer pink and the onions are soft. Drain any excess fat from the skillet. Stir in the diced tomatoes with their juices, jarred spaghetti sauce, sliced mushrooms (if using), dried oregano, kosher salt, and sugar. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 20 minutes, allowing the sauce to thicken slightly and flavors to meld. You want the tomato juices to concentrate, but ensure the sauce remains flavorful and saucy.
2. Cook the Spaghetti:
While the sauce simmers, bring a large pot of salted water to a rolling boil. Break the dry spaghetti noodles into thirds before adding them to the boiling water. Cook the spaghetti according to the package directions until al dente. Drain the cooked pasta very well in a colander, removing as much water as possible.
3. Assemble the Casserole:
Remove the simmering meat sauce from the heat. Add the drained spaghetti directly into the skillet with the meat sauce and stir thoroughly to combine everything evenly. Transfer half of the spaghetti mixture into an ungreased 9×13 inch baking dish, spreading it into an even layer. Sprinkle half of the shredded mozzarella cheese over this first layer of spaghetti and sauce. Repeat this process: add the remaining spaghetti mixture, then sprinkle with the rest of the mozzarella. Finally, top the entire casserole with the grated Parmesan cheese.
Make-ahead tip: At this point, you can cool, cover, and refrigerate the assembled spaghetti casserole for several days, or freeze it for up to three months.
4. Bake the Casserole:
Preheat your oven to 375°F (190°C). Place the baking dish into the preheated oven. Bake uncovered for 20-30 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese on top is melted and lightly golden. If baking from refrigeration, allow the casserole to sit at room temperature while the oven preheats and extend baking time by a few minutes if needed. Ensure it is completely thawed if baking from frozen.
5. Serve:
Once baked, carefully remove the hot casserole from the oven. Garnish with fresh parsley, if desired, to add a touch of color and freshness. Portion and serve your delicious cheesy spaghetti bake warm.
Pro Tips & Troubleshooting
- Prevent Watery Sauce: Do not over-reduce your sauce during simmering. Aim for a rich, flavorful consistency that still coats the pasta well, as it will thicken further during baking.
- Perfectly Cooked Pasta: Cook the spaghetti to an al dente stage. It will finish cooking in the oven, preventing it from becoming mushy.
- Breaking Spaghetti: Breaking the spaghetti into thirds before cooking makes the casserole much easier to mix, serve, and eat.
- Prevent Dry Casserole: Ensure you have enough sauce to coat the spaghetti generously. If the top browns too quickly, cover the casserole loosely with foil for the last few minutes of baking.
- Customizing Flavor: Feel free to adjust the seasonings to your taste. You can also add other vegetables like diced bell peppers or zucchini to the sauce for extra nutrients.
Serving, Storage & Variations
Serving Suggestions
Serve this comforting spaghetti casserole with a crisp, fresh green salad for a balanced meal. Add a side of warm garlic bread or crusty Italian bread to soak up all that delicious sauce. Roasted vegetables like tender broccoli florets or seasoned green beans also complement this hearty dish beautifully.
Storage & Make-Ahead
- Refrigeration: Store any cooled leftovers of your baked spaghetti in an airtight container in the refrigerator for up to 3-5 days.
- Freezing: For longer storage, freeze either the unbaked or baked and cooled casserole. Wrap it tightly in plastic wrap and then aluminum foil, or use a freezer-safe container. It will keep well for up to 3 months.
- Reheating: Reheat individual portions in the microwave until warm. For a whole casserole, cover it loosely with foil and bake at 350°F (175°C) until heated through, about 20-30 minutes for refrigerated, or longer if frozen and thawed.
Variations
- Meat Alternatives: Experiment with ground turkey, Italian sausage, or a blend of both for different flavor profiles in your baked pasta.
- Vegetarian Option: Skip the meat entirely and bulk up the sauce with extra mushrooms, diced bell peppers, shredded carrots, or cooked lentils.
- Cheese Blends: Get creative with your cheese! Try layering provolone, sharp cheddar, or a pre-shredded Italian cheese blend for unique tastes.
- Spice It Up: For a bit of heat, stir in a pinch of red pepper flakes or a dash of your favorite hot sauce into the meat sauce.
- Creamy Layer: Introduce a creamy dimension by adding a layer of seasoned ricotta cheese between the spaghetti and mozzarella.
Nutrition
Here’s a general nutritional breakdown for one serving of this savory spaghetti casserole. Please note these values are estimates and can vary based on specific ingredients and brands used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 38g |
| Fat | 25g |
| Carbs | 39g |
| Fiber | 5g |
For those looking to optimize their meal, lean ground beef offers a significant source of essential nutrients. This hearty dish provides substantial protein and fiber from the ground beef, vegetables, and whole-wheat pasta if chosen. To lighten the recipe, opt for extra-lean ground beef, use whole-wheat spaghetti, and increase the vegetable content in the sauce.
FAQ
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Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use about 3-4 cups of chopped fresh tomatoes. Just simmer the sauce a bit longer to allow them to break down and release their juices.
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Q: Is it possible to prepare this casserole without ground beef?
A: Absolutely! For a meatless option, replace the ground beef with extra mushrooms, lentils, or a mixture of diced bell peppers and zucchini.
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Q: How do I prevent the spaghetti from becoming mushy?
A: The key is to cook your spaghetti al dente, meaning slightly firm, since it will continue cooking in the oven as part of the spaghetti casserole.
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Q: What size baking dish should I use?
A: A standard 9×13 inch baking dish is perfect for this recipe. It ensures even cooking and a good cheese-to-pasta ratio.
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Q: Can I add other vegetables to the sauce?
A: Definitely! Finely diced carrots, celery, or spinach are excellent additions. Add them with the onions to soften, or stir in spinach towards the end.
Conclusion
This Cheesy Baked Spaghetti Casserole truly embodies comfort food at its finest. It offers a delicious blend of rich flavors, hearty ingredients, and satisfying textures that everyone will adore. Its straightforward preparation makes it a wonderful choice for busy parents and beginner cooks alike, promising a homemade meal without the fuss. We encourage you to try this fantastic recipe and watch it quickly become a cherished family favorite in your home. Feel free to share your thoughts or variations in the comments below!