🍝 Classic Spaghetti Casserole
🧀 Ingredients:
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12 oz spaghetti, cooked al dente and drained
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1 tbsp olive oil
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1 lb ground beef (or Italian sausage, or a combo)
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1 small onion, chopped
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2 cloves garlic, minced
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1 jar (24 oz) marinara sauce (or homemade)
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1 tsp Italian seasoning
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1/2 tsp salt, to taste
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1/4 tsp black pepper
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2 eggs
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1/2 cup grated Parmesan cheese
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2 cups shredded mozzarella cheese
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Optional: 1 cup ricotta or cottage cheese for added creaminess
🔪 Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the pasta:
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Boil spaghetti until just al dente (it will continue cooking in the oven).
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Drain and let cool slightly.
3. Cook the meat sauce:
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In a skillet, heat olive oil. Add onion and sauté until soft (3–4 minutes).
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Add ground beef and cook until browned. Drain excess fat.
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Stir in garlic, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.
4. Mix the pasta base:
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In a large bowl, whisk together the eggs and Parmesan.
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Add the cooked spaghetti and toss to coat — this helps the pasta hold together when baked.
5. Assemble the casserole:
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Spread half the spaghetti mixture in the baking dish.
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Top with half the meat sauce.
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Add dollops of ricotta or cottage cheese if using.
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Sprinkle with 1 cup mozzarella.
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Repeat the layers: spaghetti, meat sauce, and remaining mozzarella.
6. Bake:
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Cover with foil and bake for 30 minutes.
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Remove foil and bake another 10–15 minutes, until cheese is bubbly and lightly browned.
7. Rest & serve:
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Let sit for 5–10 minutes before slicing. Serve with garlic bread and a green salad.
📝 Tips & Variations:
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Make ahead: Assemble, cover tightly, and refrigerate for up to 2 days before baking. Or freeze before baking for up to 2 months.
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Add veggies: Sautéed mushrooms, spinach, or bell peppers go great in the meat sauce.
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Spicy kick: Use spicy Italian sausage or add red pepper flakes.
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Cheese swap: Try provolone, fontina, or cheddar mixed in for a different flavor.
Want a meatless version, or one using chicken or ground turkey? Just ask!
