Baked Spaghetti
A comforting and hearty baked spaghetti dish that's perfect for any occasion!
Equipment
- Large Pot
- Large Skillet
- 9x13-inch Baking Dish
Ingredients
- 16 ounces dry spaghetti
- 1 pound ground chuck or ground chicken/turkey
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 24 ounces marinara sauce
- 2 tablespoons fresh basil chopped, divided
- 1 cup mozzarella cheese freshly shredded
- 1/2 cup Parmesan cheese freshly grated, divided
- Kosher salt to taste
- black pepper freshly ground, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, brown the ground meat, breaking it into smaller pieces. Drain excess fat.
- Sauté the diced onion in the same skillet with olive oil and butter for 4-5 minutes, then add minced garlic and cook for another 30 seconds.
- Combine the cooked meat, marinara sauce, 1 tablespoon of basil, and 1/4 cup of Parmesan cheese in the skillet. Season with salt and pepper.
- Fold the cooked spaghetti into the sauce mixture and transfer to a prepared 9x13 inch baking dish.
- Top with mozzarella and remaining Parmesan cheese.
- Bake for 20-30 minutes until the cheese is melted and golden brown.
- Let it rest for a few minutes, garnish with remaining basil, and serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.