Description
This Southern Baked Spaghetti Casserole is a hearty, flavorful dish combining al dente spaghetti with a savory ground beef and marinara sauce mixture, topped with melted mozzarella and parmesan cheese. Perfectly baked to a golden finish, it serves as a comforting family meal with a rich blend of herbs and vegetables in every bite.
Ingredients
Scale
Meat and Vegetables
- 1 tbsp olive oil
- 2 lbs lean ground beef (93% lean)
- 3 cloves garlic, minced
- 1 cup sweet onion, finely chopped
- 1 large green pepper, seeded and finely chopped
Sauce and Seasoning
- 15 oz can diced tomatoes, drained
- 24 oz marinara sauce (32 oz if you like it saucier)
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tsp salt (to taste)
- 1/2 tsp pepper
Pasta and Cheese
- 14.5 oz spaghetti noodles (protein-plus pasta recommended)
- 1/2 cup parmesan cheese, shredded
- 2 cups mozzarella cheese, shredded
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F to prepare for baking the casserole.
- Cook Ground Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 4 minutes, breaking the meat apart thoroughly.
- Add Vegetables: Add minced garlic, chopped onions, and green peppers to the skillet. Cook for about 4 minutes until softened.
- Prepare Sauce Mixture: Drain excess liquid from the meat mixture. Stir in drained diced tomatoes, marinara sauce, fresh basil, oregano, salt, and pepper. Reduce heat to low and let the sauce simmer while you cook the pasta.
- Cook Pasta: Boil a large pot of salted water and cook spaghetti noodles according to package directions until al dente. Drain well, do not rinse.
- Combine Pasta and Cheese: Spray a 9×13 baking dish with olive oil spray. Place the drained spaghetti in the dish and toss with shredded parmesan cheese.
- Add Sauce: Pour the simmered meat and tomato sauce mixture over the spaghetti and gently stir to combine evenly.
- Top with Mozzarella: Sprinkle shredded mozzarella cheese evenly over the top of the casserole.
- Bake: Bake uncovered in the preheated oven for 30 minutes or until the cheese is melted and lightly golden brown.
Notes
- Adjust meat-to-sauce ratio per your preference: Use 24 ounces marinara for meat-heavy and less saucy; 32 ounces for a saucier casserole.
- Cooking spaghetti al dente prevents the pasta from becoming mushy when baked.
- Do not rinse cooked pasta to keep the starch that helps sauce cling better.
- Use a high-quality marinara sauce like Rao’s Homemade or Michael’s of Brooklyn for enhanced flavor, or your preferred brand.
- Nutrition info is based on regular spaghetti; protein-plus pasta increases protein by 1.6g and reduces carbs by 3.4g per serving.
Nutrition
- Serving Size: 1 serving (approx. 1/10th of casserole)
- Calories: 370
- Sugar: 7g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
