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Baked spaghetti

  • Sauce
    • 500 g Tomatoes, peeled and chopped
    • 250 g Tomato Sauce
    • 1/2 t Medium-Grain Salt
    • 1/4 t Black Peppercorn, ground
    • 1/4 t Dried Oregano Leaves
    • 1/4 t Dried Marjoram Leaves
    • 1/4 t Dried Parsley Leaves
    • 1/4 t Dried Basil Leaves
    • 1/4 t Dried Cayenne Pepper, ground
  • 1 T Olive Oil
  • 1 T Unsalted Butter
  • 150 g Mushroom, chopped
  • 50 g Carrot, minced
  • 50 g Onion, minced
  • 50 g Celery Stalk, minced
  • 2 Garlic Cloves, minced
  • 300 g Ground Beef
  • 1/2 t Medium-Grain Salt
  • 500 g Dry Spaghetti Pasta, cooked in saltwater
  • 200 g Mozzarella, shredded
  • 50 g Parmesan, grated
  • For Serving
    • Fresh Basil Leaves, chopped
    • Fresh Parsley Leaves

These ingredients make 6-8 servings.

  1. Preheat oven to 175°C (350°F). Grease a casserole dish.
  2. Mix sauce. Combine ingredients in a bowl and set aside.
  3. Add spaghetti to casserole dish.
  4. Brown beef. Heat skillet over medium heat. Add ground beef and salt, and cook 8-10 minutes until brown. Transfer beef to the casserole dish, retaining beef fat in the skillet.
  5. Cook vegetables. Add oil and butter in skillet over medium heat. Add mushrooms, and cook 10 minutes until they release most of their water. Add onions, carrots, and celery, and cook 5 minutes until vegetables are soft and translucent. Stir in garlic and cook 1 minute until fragrant. Add sauce, and simmer 10 minutes until slightly reduced. Taste and correct as necessary. Transfer sauce to the casserole dish.
  6. Prepare casserole. Toss mixture to break up the layers of pasta, meat, and sauce. Layer with mozzarella and parmesan.
  7. Bake 20 minutes at 175°C (350°F) until cheese is melted.
  8. Rest 5 minutes and dress with basil and parsley before serving.

  1. Handler, Rian. "Baked Spaghetti." Delish. 18 April 2022. ↩

  2. Maehashi, Nagi. "Baked Spaghetti (Epic!)" RecipeTin Eats. 15 July 2019. ↩