A comforting, hearty casserole that combines layers of creamy, cheesy goodness with flavorful spaghetti and a savory tomato sauce.
Ingredients
Scale:
1 pound spaghetti
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
28 ounces canned crushed tomatoes
15 ounces tomato sauce
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
15 ounces ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley (optional)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Prepare the Meat Sauce: In a large skillet over medium heat, sauté the chopped onion for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute.
Add the Ground Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 6-8 minutes.
Incorporate the Tomatoes: Stir in the crushed tomatoes, tomato sauce, tomato paste, dried basil, oregano, salt, and pepper. Lower the heat and let the sauce simmer for about 15 minutes.
Mix the Cheese Filling: In a mixing bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, and the grated Parmesan cheese. Mix until smooth.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Assemble the Casserole: In a large baking dish, spread half of the meat sauce on the bottom. Layer half of the cooked spaghetti over the sauce, then spread the cheese mixture on top. Add the remaining spaghetti and top with the rest of the meat sauce. Sprinkle the remaining mozzarella cheese over the top.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve: Let the casserole cool for about 5-10 minutes. Garnish with chopped parsley before serving.
