Baked Spaghetti Casserole

Baked Spaghetti Casserole is the perfect way to re-invent your classic spaghetti dinner.

5 from 5 votes

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Course: Ground Beef

Cuisine: Italian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Author: Jennifer Stewart

Ingredients

Spaghetti Sauce

2 pounds ground beef lean is best
1 medium onion diced
1 green bell pepper seeded and diced
3 cloves garlic minced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
28 ounces tomato sauce
28 ounces diced tomatoes

Ricotta Filling

24 ounces ricotta cheese
1 cup parmesan cheese shredded
1 large egg room temperature
salt and pepper to taste

Additional Ingredients

1 pound spaghetti noodles
2 cup mozzarella cheese shredded

Instructions

Prepare the spaghetti sauce
In a large, deep skillet or pot, brown the ground beef, onion, and bell pepper until the beef is no longer pink and the onion and bell pepper are starting to soften.
Add the garlic, spices, diced tomatoes, and tomato sauce. Stir to combine.
Bring to a boil and then reduce to a simmer and let reduce in volume while you cook the spaghetti.
Cook the spaghetti
In a large pot, bring 6 quarts of water to a boil.
Add some salt and the spaghetti noodles.
Cook, stirring occasionally, until the pasta noodles are al dente (roughly 9-11 minutes or according to package directions).
Drain and place in a large bowl.
Prepare the ricotta filling
In a medium sized bowl, combine the ricotta cheese, parmesan cheese, and egg.
Mix to thoroughly combine.
Assemble the spaghetti casserole
Preheat the oven to 375F.
Add the spaghetti sauce to the pasta noodles, reserving 2 cups.
Toss to combine the noodles and sauce.
In a deep dish 9 x 13 baking dish, pour the 1 cup reserved sauce and spread around, covering the bottom of the dish.
Add 1/3 of the spaghetti and sauce mixture, spreading it into a single, even layer.
Add 1/2 the ricotta mixture over the noodles spreading to the edges.
Top with another 1/3 of the spaghetti and sauce mixture.
Add the remaining ricotta mixture and spread out.
Top with the remaining spaghetti and sauce mixture and cup of sauce.
Cover the casserole with the shredded mozzarella cheese.
Bake uncovered for 30-40 minutes or until the casserole is bubbly and the cheese is melted.
Remove from the oven and let cool slightly.

Notes

To avoid the pasta from becoming mushy, undercook it by a few minutes so it is still firm. Then add to the casserole. It will continue to cook while baking.

For cheese that melts the best, shred it yourself from a block.
Make your own Italian seasoning with spices like basil, parsley, oregano, thyme, sometimes sage, cilantro, and red pepper flakes.
Don't like ricotta cheese? Use cream cheese or cottage cheese.
This will be a favorite so make a double batch and freeze one for later.
Spray the bottom of your casserole with a cooking oil spray like avocado or olive oil.

This recipe first appeared on Leftovers Then Breakfast.

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