Description

This Deliciously Moist Baked Spaghetti is a hearty, comforting dish that brings together layers of rich meat sauce, tender spaghetti, and melty cheeses—all baked to perfection. It’s a weeknight favorite that pleases a crowd and keeps leftovers just as tasty.

Ingredients

Scale

1 pound spaghetti
1 pound ground beef or Italian sausage (use plant-based crumbles for a vegetarian option)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
28 ounces tomato sauce
6 ounces tomato paste
15 ounces tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
1/2 cup beef broth or red wine
2 cups mozzarella cheese, shredded
1 cup ricotta cheese
1/2 cup parmesan cheese, grated
1 large egg
Salt and black pepper, to taste

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Instructions

Preheat the oven to 375°F (190°C).
Finely chop the onion and mince the garlic. Measure and set aside all ingredients.
In a large skillet, heat olive oil over medium heat. Add the ground beef or sausage and cook until browned. Drain excess fat.
Add chopped onion and sauté until translucent. Stir in garlic and cook for 1 minute.
Stir in tomato sauce, tomato paste, and tomato puree. Add oregano, basil, red pepper flakes, salt, and pepper. Pour in beef broth or wine. Simmer uncovered for 15 minutes. Stir in fresh parsley.
Meanwhile, cook spaghetti in boiling salted water until al dente (2 minutes less than package). Drain but do not rinse.
In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
Add spaghetti to the sauce and mix well. Fold in ricotta mixture evenly.
Grease a baking dish. Layer half the spaghetti, then half the mozzarella. Repeat layers.
Cover with foil and bake for 25 minutes. Uncover and bake 10–15 minutes until cheese is bubbly and golden.
Rest for 10 minutes before serving. Garnish with parsley.

Notes

To avoid dryness, don’t overcook the pasta and be generous with sauce.
Letting it rest helps the layers set for perfect slicing.

Prep Time: PT25M
Cook Time: CT40M
Category: Dinner
Method: Baking
Cuisine: American-Italian

Nutrition

Serving Size: 100g
Calories: 180 kcal
Sugar: 5 g
Sodium: 350 g
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: ___
Carbohydrates: 22 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 45 mg