Baked Spaghetti
If you love spaghetti night, just wait until you try it baked! This Baked Spaghetti Recipe is loaded with a rich meat sauce, plenty of cheese, and zero ricotta. It's cozy, hearty, and will have everyone begging for more!
Equipment
- Dutch Oven (or large pot)
Ingredients
- 1 tbsp Olive Oil
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 2 stalks Celery, diced
- 1 lb Ground Beef, I used 80/20
- 1 lb Mild Italian Sausage
- 4 cloves Garlic, diced
- 1 1/2 tbsp Italian Seasoning
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 48 oz Marinara Sauce
- 1 tbsp Worcestershire Sauce
- 1 tbsp Sugar
- 16 oz Spaghetti
- 1/4 cup Heavy Cream
- 1/2 cup Parmesan, grated
- 3 tbsp Fresh Basil, chopped
- 3 cups Mozzarella, shredded
- 1 cup Cheddar Cheese, shredded
Instructions
- Preheat the oven to 350 degrees F.
- Place a large pot or dutch on the stove over medium heat. Allow the pan to warm for 3-4 minutes, then add 1 tbsp of olive oil. Add diced yellow onion, green bell pepper, and celery. Cook for 5-6 minutes, until just softened, then add ground beef and mild Italian sausage mash into crumbles with the bottom of a spatula. Cook until no longer pink, about 10 minutes. (Note: if your meat mixture is rendering a lot of grease, drain off the excess grease before adding the seasonings to prevent the finished dish from becoming oily) 1 tbsp Olive Oil 1 Yellow Onion 1 Green Bell Pepper 2 stalks Celery 1 lb Ground Beef 1 lb Mild Italian Sausage
- While the meat is cooking, bring a separate pot of salted water to a boil.
- To the ground beef mixture, add diced fresh garlic, Italian seasoning, garlic powder, onion powder, black pepper, and kosher salt. Continue to cook for 2-3 minutes, until the seasonings become fragrant, then add the marinara, worcestershire sauce, and sugar. Stir to combine and reduce heat to low. Cover with a lid and allow the sauce to simmer while the pasta cooks. 4 cloves Garlic 1 1/2 tbsp Italian Seasoning 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Kosher Salt 1 tsp Black Pepper 48 oz Marinara Sauce 1 tbsp Worcestershire Sauce 1 tbsp Sugar
- While the sauce is simmering, add the spaghetti to the boiling water. Cook until al dente according to package instructions. 16 oz Spaghetti
- Drain the pasta and add to the sauce mixture along with heavy cream, parmesan cheese and chopped basil. Stir together until the noodles are fully coated in the sauce. 1/4 cup Heavy Cream 1/2 cup Parmesan 3 tbsp Fresh Basil
- Mix together mozzarella and cheddar cheese in a bowl. 3 cups Mozzarella 1 cup Cheddar Cheese
- Add half of the spaghetti mixture to a 9x13 pan. Add half of the cheese, then cover with the remaining spaghetti. Use remaining cheese on top. Bake in the preheated oven for 20-25 minutes, until the cheese is fully melted.
Video
Notes
- Cook pasta until al dente so it stays tender and doesn’t become mushy while baking.
- Drain excess grease. Once the beef and sausage are browned, drain off any excess fat before adding the seasonings so the finished dish doesn’t end up greasy.
- Season before adding the sauce. Add the garlic and dried seasonings after the meat is browned and drained, then cook for 2-3 minutes until fragrant to bloom the seasonings.
- Coat every noodle. Toss the spaghetti thoroughly with the meat sauce, Parmesan, and basil so there are no dry pockets.
Nutrition
Calories: 700kcal, Carbohydrates: 49g, Protein: 35g, Fat: 41g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 1868mg, Potassium: 894mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1148IU, Vitamin C: 22mg, Calcium: 389mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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