Here’s a complete, easy-to-follow recipe for Baked Spaghetti with Meat Sauce that’s comforting, hearty, and perfect for family dinners:
Ingredients (Serves 6–8)
For the meat sauce:
- 1 lb (450 g) ground beef (or half beef, half Italian sausage)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1/2 tsp crushed red pepper flakes (optional)
For the pasta & assembly:
- 12 oz (340 g) spaghetti
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, makes it creamier)
- Fresh parsley or basil, for garnish
Instructions
- Cook the spaghetti
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Make the meat sauce
- In a large skillet or saucepan over medium heat, cook ground beef with onion until beef is browned and onion is soft. Drain excess fat.
- Add garlic and cook 1 minute until fragrant.
- Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, salt, pepper, and red pepper flakes.
- Simmer on low heat for 15–20 minutes, stirring occasionally. Taste and adjust seasonings.
- Preheat oven
- Preheat oven to 350°F (175°C).
- Assemble the baked spaghetti
- In a large baking dish (9×13 inch works well), lightly grease with cooking spray or oil.
- Spread a thin layer of meat sauce on the bottom.
- Add half of the cooked spaghetti on top.
- Spoon half of the remaining sauce over the spaghetti.
- Dot with ricotta cheese (if using) and sprinkle half of the mozzarella.
- Repeat with remaining spaghetti, sauce, and mozzarella.
- Sprinkle Parmesan on top.
- Bake
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes, until cheese is melted and slightly golden.
- Serve
- Let the baked spaghetti rest 5 minutes before serving. Garnish with fresh parsley or basil.
This dish pairs wonderfully with garlic bread and a simple green salad.
If you want, I can also give you a foolproof shortcut version that cuts the prep time in half and still tastes amazing. Do you want me to do that?
