Description
A comforting, oven-baked Italian-style spaghetti casserole layered with rich tomato sauce, savory sausage or ground beef, gooey melted cheese, and aromatic herbs—perfect for family dinners.
Ingredients
Units
Scale
- 12 oz (340 g) spaghetti
- 1 lb (450 g) Italian sausage or ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 24 oz (680 g) marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
- Add sausage or beef, breaking it up with a spoon. Cook until browned and cooked through. Season with salt, pepper, oregano, and basil.
- Stir in marinara sauce and simmer for 5 minutes.
- In a large bowl, combine cooked spaghetti with ricotta cheese and half of the mozzarella.
- Spread half the spaghetti mixture into the baking dish. Top with meat sauce layer.
- Layer the remaining spaghetti mixture on top, then sprinkle with remaining mozzarella and Parmesan cheese.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly and edges are slightly browned.
- Let cool for 5 minutes before slicing and serving.
Notes
- Swap ricotta for cottage cheese or crème fraîche if preferred.
- Use gluten‑free pasta to make it gluten‑free.
- Make ahead: assemble, cover, and refrigerate up to 24 hours before baking (add a few extra minutes to baking time).
- Leftovers keep well in the fridge for up to 4 days—reheat in the oven or microwave until warmed through.
- Add a layer of sautéed spinach or mushrooms for extra veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg