🍝 Baked Spaghetti Casserole
🧂 Ingredients (Serves 6–8):
For the pasta:
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400g (14 oz) spaghetti
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Salt (for pasta water)
For the meat sauce:
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1 tbsp olive oil
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1 onion, chopped
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2 garlic cloves, minced
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500g (1 lb) ground beef or sausage (or a mix)
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1 can (400g / 14 oz) crushed tomatoes
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2 tbsp tomato paste
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1 tsp dried oregano
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1/2 tsp dried basil
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Salt and pepper to taste
For the cheese mixture:
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1 cup (250g) ricotta or cottage cheese
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1 egg
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1/2 cup grated Parmesan
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1 tsp Italian seasoning (optional)
Topping:
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1½ cups shredded mozzarella (or a mix of mozzarella and cheddar)
🥣 Instructions:
1. Cook spaghetti:
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Boil in salted water until just al dente. Drain and set aside.
2. Make the meat sauce:
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Sauté onion in olive oil, add garlic, then add ground meat.
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Cook until browned; drain excess fat.
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Stir in crushed tomatoes, tomato paste, herbs, salt, and pepper.
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Simmer for 10–15 minutes.
3. Mix the cheese layer:
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In a bowl, mix ricotta (or cottage cheese), egg, Parmesan, and seasoning.
4. Assemble:
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In a greased 9×13″ (23×33 cm) baking dish:
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Toss cooked spaghetti with about 1 cup of the meat sauce and layer it into the dish.
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Spread the cheese mixture evenly over the spaghetti.
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Pour remaining meat sauce over the top.
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Sprinkle with shredded mozzarella.
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5. Bake:
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Preheat oven to 180°C / 350°F.
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Cover with foil and bake for 25 minutes.
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Remove foil and bake for another 10–15 minutes until bubbly and golden.
6. Rest and serve:
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Let sit for 10 minutes before cutting. Serve with garlic bread or salad.
🔁 Tips & Variations:
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Make-ahead: Assemble, cover, and refrigerate for up to 24 hours before baking.
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Vegetarian: Skip the meat and load up on sautéed mushrooms, spinach, and zucchini.
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Spicy twist: Use spicy sausage or add red pepper flakes to the sauce.
Would you like a chicken Alfredo version, one-pot baked spaghetti, or a freezer-friendly meal prep guide?