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Oven Baked Spaghetti

Oven Baked Spaghetti Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 660
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 1 lb ground beef (85% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp salt, divided, plus more for pasta water
  • 1/4 tsp black pepper
  • Pinch of sugar (optional)
  • 15 oz whole-milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan, divided
  • 2 cups shredded low-moisture mozzarella
  • Fresh basil leaves (optional)

Method
 

  1. Boil spaghetti in salted water until just shy of al dente, about 8 minutes. Drain and set aside.
  2. Brown the ground beef in a skillet over medium-high, breaking it up, about 6 minutes. Add onion and cook 3 minutes, then garlic for 30 seconds. Stir in crushed tomatoes, oregano, 1/2 tsp salt, pepper, and sugar. Simmer 10 minutes.
  3. Mix ricotta, egg, remaining 1/2 tsp salt, and 1/4 cup Parmesan until smooth.
  4. Preheat oven to 375°F (190°C). Layer half the spaghetti, all the ricotta mixture, remaining spaghetti, meat sauce, then top with mozzarella and remaining 1/4 cup Parmesan in a 9x13-inch baking dish.
  5. Bake 20 minutes. Switch to broil and broil 2 to 3 minutes until golden and bubbling. Rest 5 minutes, then slice and serve.

Notes

The casserole needs 5 minutes to set after baking, so count that into your timing. If the top browns too fast under the broiler, tent loosely with foil and keep an eye on it.