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Baked spaghetti with meat sauce and melted mozzarella and Parmesan in a casserole dish

Baked Spaghetti

Spaghetti layered with a beef and sausage meat sauce, a ricotta layer, and melted mozzarella and Parmesan on top.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8
Course: Dinner, Entrée, Main Course
Cuisine: American, Comfort Food, Italian-American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef, 85/15
  • ½ pound Italian sausage casings removed
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 can, 28 ounces crushed tomatoes
  • 1 can, 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • 1 pound spaghetti
  • 15 ounces whole milk ricotta
  • 1 large egg
  • ¼ cup grated Parmesan plus more for topping
  • 2 tablespoons chopped fresh parsley
  • 3 cups shredded mozzarella
  • 2 tablespoons chopped fresh basil for serving

Method
 

  1. Brown the beef and sausage together until they reach 160°F. Drain excess fat.
  2. Cook the onion 4 minutes, then the garlic 30 seconds.
  3. Stir in the tomato paste for 60 seconds.
  4. Add the crushed tomatoes and tomato sauce, season with herbs, and simmer 10 minutes.
  5. Cook the spaghetti 1 to 2 minutes short of al dente. Drain.
  6. Toss the spaghetti with two thirds of the sauce.
  7. Layer half the sauced spaghetti in a baking dish, spread with the ricotta mixture, then top with the remaining spaghetti.
  8. Spoon the remaining sauce over the top and scatter with mozzarella and Parmesan.
  9. Cover and bake at 375°F for 20 minutes, then uncover and bake 10 more minutes.
  10. Rest 10 minutes, then top with fresh basil.

Notes

Storage: Refrigerate up to 4 days. Reheat covered at 350°F for 20 minutes. Freezes up to 3 months, baked or unbaked.
Allergens: Contains dairy, egg, and gluten.
Notes: Nutrition values are estimates based on USDA FoodData Central data.