Baked Spaghetti
, 1 h 10 min, 8 servings
A layered baked pasta with seasoned ground beef, marinara, ricotta, and melted mozzarella.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease a 9×13-inch baking dish with butter | ||||||||
| Kosher salt and black pepper to taste | Boil salted water, cook spaghetti 1 min under al dente | Stir in marinara & basil, add drained spaghetti, toss | Layer half pasta, ricotta dollops, 1 cup mozzarella, remaining pasta | Cover with foil, bake 350°F / 175°C, 40 min | Top with remaining mozzarella & Parmesan, bake uncovered 5–10 min | Cool 5 min, garnish with basil, oregano & red-pepper flakes, serve | ||
| 450 g spaghetti | ||||||||
| 30 ml olive oil | Sauté onion until tender, 6–8 min | Add garlic, thyme, oregano, red-pepper flakes, salt & pepper, cook 1 min | Add beef, break up, cook until browned, 5 min | |||||
| 1 large yellow onion, chopped | ||||||||
| 2 tablespoons minced garlic | ||||||||
| 2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried | ||||||||
| 1 ½ teaspoons dried oregano, plus more for serving | ||||||||
| ¼ teaspoon red-pepper flakes, plus more to taste | ||||||||
| 450 g ground beef (at least 85-percent lean) | ||||||||
| 1 (32- to 35-ounce / 900–1000 g) jar marinara sauce | ||||||||
| 15 g fresh basil or parsley leaves, chopped, plus more for serving | ||||||||
| 225 g ricotta cheese | Whisk ricotta, Parmesan, egg & salt until smooth | |||||||
| 50 g grated Parmesan (for ricotta mixture) | ||||||||
| 1 large egg | ||||||||
| 115 g shredded low-moisture mozzarella (for layer 1) | ||||||||
| 115 g shredded low-moisture mozzarella (for layer 2) | ||||||||
| 25 g grated Parmesan (for topping) | ||||||||
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