Baked Spaghetti Casserole
This Baked Spaghetti Casserole is layered with a rich, meaty sauce, dollops of creamy ricotta cheese, and plenty of melted mozzarella. A comforting, nostalgic meal that is guaranteed family-friendly!
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course, Pasta
Cuisine: Italian
Servings: 6 servings
Calories: 553kcal
- 8 ounces spaghetti noodles broken in half
- 1 pound 90 to 92% lean ground beef
- ½ cup diced white or yellow onion
- 1 teaspoon minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- 24 ounces marinara sauce your favorite brand
- 15 ounce can diced tomatoes don't drain
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon olive oil
- 1 egg lightly beaten
- ¾ cup finely shredded Parmesan cheese divided
- 1 cup part-skim ricotta cheese
- 2 cups shredded part-skim mozzarella cheese (about 8 ounces) divided
Prepare the Pasta and Meat Sauce
Boil the spaghetti in salted water about 1 to 2 minutes shy of package directions.
Meanwhile, cook the ground beef with the onion in a large skillet over MEDIUM heat, breaking it up with a spoon as it cooks. When no pink remains, drain off the grease. Return the pan to the heat and add the garlic, Italian seasoning, salt, and pepper. Cook and stir for a minute or two. Add the marinara sauce, diced tomatoes, and parsley. Reduce the heat to LOW and allow the sauce to simmer for about 5 minutes.
Drain the cooked spaghetti well and return it to the warm, empty pot (off the heat). Add the olive oil and using tongs, toss the spaghetti until well coated with oil. Add the lightly beaten egg and ½ cup of the Parmesan cheese and toss again until well distributed.
Assemble the Casserole
Spread half the spaghetti mixture in the prepared dish and top with half of the meat sauce (be sure to save enough sauce for the final layer). Drop small dollops of the ricotta (using the whole amount) over the top to evenly cover the casserole. Top with half of the mozzarella cheese. Repeat with the remaining spaghetti, meat sauce, mozzarella and finish with the remaining Parmesan.
Bake
Coat the underside of a piece of foil with nonstick cooking spray and cover the dish, coated side down. Bake for 40 minutes. Remove the foil and bake for another 5 minutes or until bubbly.
Remove from the oven and let it rest for about 5 minutes before serving.
Calories: 553kcal | Carbohydrates: 43g | Protein: 41g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 1380mg | Potassium: 947mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1271IU | Vitamin C: 19mg | Calcium: 629mg | Iron: 5mg