The Best Baked Spaghetti is just darn good, warm and cheesy comfort food! In the middle of February in Pennsylvania, we need comfort food! This is our family's favorite way to make baked spaghetti, so in our opinion it's the best.
I keep this in our dinner rotation since everyone likes it and it reheats well for leftovers, too. I noted in the recipe below that you can bake this in either a 9x13 baking dish or split it into two 8x8 baking dishes. I like to do the second because it's great to have a second pan to save in the freezer or share with a friend. Plus, our family never eats more than half of this at a time. It makes A LOT!
This is basically like lasagna, except you use spaghetti noodles, which I like better. There's just something about the spaghetti in this recipe. Maybe because it's baked with a Parmesan and butter coating. Yum!
Recipe Link
Ingredients
1 (16 oz.) package spaghetti (we prefer thin spaghetti or angel hair pasta)
1 to 1.5 pounds ground beef
1 medium onion, chopped
1 jar (24 oz.) of your favorite spaghetti sauce (without meat)
2 large eggs
1/3 cup Parmesan cheese, grated
5 Tablespoons butter, melted
2 cups (16 oz.) ricotta cheese
4 cups mozzarella cheese, shredded or a mixture of both mozzarella and provolone
cooking spray
Directions
1. Follow cooking directions on package of spaghetti. While preparing spaghetti, cook ground beef and chopped onion together in a large skillet until browned. Drain and add spaghetti sauce. Set aside.
2. Whisk together eggs, Parmesan and melted butter. After spaghetti has cooked, turn off heat. Drain spaghetti and return to pot. Add egg mixture to pot of spaghetti and coat well.
3.Spray bottom of a 9x13 inch baking dish*. Place half of the spaghetti mixture on bottom of pan. Top with half of the ricotta, meat sauce and shredded mozzarella. Repeat layers.
4. Cover and bake at 350 degrees F. for 40 minutes. Uncover; bake about 20 minutes longer or until cheese is melted.
Makes 12 servings
Notes: *You can also use two 8x8 pans. Divide the layers into fourths to have two layers for each pan. Keep one and give one away or freeze. If frozen, let thaw before baking. For 8x8 pans, cover and cook 30 minutes. Uncover and cook 20 minutes more until cheese is melted and dish is hot and bubbly.
Adapted from Taste of Home
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| The ground beef and onions are cooking while the spaghetti is boiling. |
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| Preparing the coating for the spaghetti |
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| Ready to coat the spaghetti with the egg mixture |
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| Time to add the spaghetti sauce to the ground beef and onion |
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| Yummy meat sauce |
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| Start layering, spaghetti first... |
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| Next, add ricotta on top of spaghetti |
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| Now, the meat sauce on top of the ricotta |
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| Finally, the shredded mozzarella. Now Repeat layers one more time... |
The Best Baked Spaghetti is comfort food that makes you happy and full. :) To balance off the richness of the meat sauce and all the ooey gooey cheese in this baked spaghetti, I recommend serving it with a fresh garden salad and some fresh fruit for dessert. Enjoy!
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