Baked Spaghetti with Meat Sauce

Name: Baked Spaghetti with Meat Sauce
Prep time: 25 min
Cook time: 1 h 3 min
Total time: 1 h 28 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 tablespoon (14 g) unsalted butter, softened, for greasing the baking dish; 2 tablespoons (20 g) kosher salt (Diamond Crystal), for the pasta water; if using denser Morton kosher salt, use about 1¼ tablespoons (same 20 g); 12 ounces (340 g) dried spaghetti, broken in half so it fits the pot and layers easily; 2 whole (100 g) large eggs, at room temperature, lightly beaten; 1 cup (100 g) Parmesan cheese, finely grated, divided: ¾ cup (75 g) for the pasta, ¼ cup (25 g) for the top; 1 tablespoon (15 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely chopped (about 1 cup); 1 pound (454 g) ground beef, 85% lean, at fridge temperature; 4 cloves (12 g) garlic cloves, minced; 2 teaspoons (2 g) dried Italian seasoning; ¼ teaspoon (½ g) red pepper flakes (optional); ½ teaspoon (3 g) kosher salt, plus more to taste (if using Diamond Crystal, ½ teaspoon is a little under 2 g; add a pinch more at tasting); ½ teaspoon (1 g) black pepper, freshly ground; 4 cups (950 ml) marinara sauce, about one 32-ounce jar, or two 24-ounce jars minus a little; 3 cups (340 g) low-moisture whole-milk mozzarella, shredded, divided: 1 cup (113 g) for the middle layer, 2 cups (227 g) for the top; 2 tablespoons (8 g) fresh flat-leaf parsley or basil, finely chopped (optional)

From the MyKitchenBank Kitchen

Tender spaghetti is tossed with egg and Parmesan, layered with a savory beef marinara and plenty of mozzarella, then baked until bubbling with a golden, cheesy top. It feeds a crowd and is easy to assemble ahead.

Prep: 25 min
Cook: 1 hr 3 min
Wait: 12 min
Total: 1 hr 40 min
Makes: 1 (9×13-inch) casserole, 8 generous servings

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Ingredients

8 servings

1 tablespoon (14 g) unsalted butter, softened, for greasing the baking dish
For the pasta
2 tablespoons (20 g) kosher salt (Diamond Crystal), for the pasta water; if using denser Morton kosher salt, use about 1¼ tablespoons (same 20 g)
12 ounces (340 g) dried spaghetti, broken in half so it fits the pot and layers easily
2 whole (100 g) large eggs, at room temperature, lightly beaten
1 cup (100 g) Parmesan cheese, finely grated, divided: ¾ cup (75 g) for the pasta, ¼ cup (25 g) for the top
For the meat sauce
1 tablespoon (15 ml) extra-virgin olive oil
1 medium (150 g) yellow onion, finely chopped (about 1 cup)
1 pound (454 g) ground beef, 85% lean, at fridge temperature
4 cloves (12 g) garlic cloves, minced
2 teaspoons (2 g) dried Italian seasoning
¼ teaspoon (0.5 g) red pepper flakes (optional)
½ teaspoon (3 g) kosher salt, plus more to taste (if using Diamond Crystal, ½ teaspoon is a little under 2 g; add a pinch more at tasting)
½ teaspoon (1 g) black pepper, freshly ground
4 cups (950 ml) marinara sauce, about one 32-ounce jar, or two 24-ounce jars minus a little
For the cheese layers
3 cups (340 g) low-moisture whole-milk mozzarella, shredded, divided: 1 cup (113 g) for the middle layer, 2 cups (227 g) for the top
To finish
2 tablespoons (8 g) fresh flat-leaf parsley or basil, finely chopped (optional)

Equipment (9)

9×13-inch (23×33 cm) baking dish, at least 2 inches (5 cm) deep
Large pot (6-8 quart / 6-8 L) for the pasta
Large deep skillet or Dutch oven (12-inch / 30 cm) for the meat sauce
Colander
Large mixing bowl
Aluminum foil
Rimmed baking sheet, to set under the dish
Box grater
Instant-read thermometer

Steps

Before you start

Position an oven rack in the center and preheat the oven to 375°F (190°C) while you start the sauce.
Shred the mozzarella from a block if you can; it melts more smoothly than pre-shredded cheese, which contains anti-caking starch.
Use a marinara you enjoy eating on its own, since it provides most of the flavor. Choose one with no added sugar if possible.
Timing matters: the water comes to a boil while the beef cooks, and the spaghetti cooks while the sauce simmers. Drain the pasta only when the sauce is ready so it doesn't sit and clump.
Pull the eggs out of the fridge when you start so they are at room temperature when you toss the pasta.

1
Preheat and prepOven 375°F / 190°C
- Heat the oven to 375°F (190°C) with a rack in the center.
- Rub the softened butter over the bottom and sides of a 9×13-inch (23×33 cm) baking dish.
- Fill a large pot with 4 quarts (4 L) of water, add the pasta salt, cover, and set over high heat; it will come to a boil while the beef cooks.
- Shred the mozzarella, grate the Parmesan, and finely chop the onion.
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Ready when: The dish is evenly coated with butter and the cheeses and onion are ready in separate piles.
Tip: Grease the corners well; baked cheese and sauce stick there.
2
Brown beef and onion
- Heat the olive oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium-high heat until shimmering.
- Add the onion and cook, stirring, for 3 minutes until softened.
- Add the ground beef, ½ teaspoon salt, and the pepper.
- Break the meat into small crumbles with a wooden spoon and cook 6 to 8 minutes.
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Ready when: No pink remains in the beef, the crumbles are browned in spots, and the liquid in the pan has mostly evaporated.
Tip: If the beef releases a lot of fat, tilt the pan and spoon off all but about 1 tablespoon.
3
Add garlic and herbs
- Reduce the heat to medium.
- Stir in the garlic, Italian seasoning, and red pepper flakes if using.
- Cook for 1 minute, stirring constantly.
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Ready when: The garlic smells fragrant and is pale gold, not brown.
Tip: Burnt garlic turns bitter, so keep stirring and don't let it sit in one spot.
4
Simmer the meat sauce
- Pour in the marinara sauce and stir, scraping up any browned bits from the bottom of the pan.
- Bring to a gentle simmer over medium-low heat and cook, uncovered, for 10 minutes, stirring occasionally.
- Start the spaghetti (next step) as soon as the sauce is simmering.
- Taste and add a pinch more salt if needed.
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Ready when: The sauce is slightly thickened and a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: Keep the sauce on the saucy side; the pasta will absorb moisture in the oven.
5
Cook the spaghetti
- When the sauce is simmering, make sure the water is at a rolling boil.
- Add the broken spaghetti and stir for the first 30 seconds so it doesn't clump.
- Cook 1 to 2 minutes less than the package time for al dente, about 8 to 9 minutes for standard spaghetti.
- Bite a strand: it should be tender on the outside with a slightly firm center, not chalky or hard.
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Ready when: Strands are flexible and bend without snapping, with a slightly firm center and no hard white core.
Tip: Slightly underdone pasta finishes cooking in the oven and avoids a mushy casserole. Stir the sauce while the pasta cooks.
6
Drain and briefly cool
- Drain the pasta in a colander and shake well.
- Do not rinse.
- Let it steam for 2 minutes, just until it is hot but no longer scalding, then move straight to the next step.
- Turn off the heat under the sauce.
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Ready when: Steam is gentle rather than billowing, and the strands are loose and not sticking together.
Tip: Don't let the pasta sit longer than a few minutes; as it cools it clumps.
7
Toss pasta with egg and cheese
- Transfer the warm pasta to a large bowl.
- Pour in the beaten eggs and add ¾ cup (75 g) of the Parmesan.
- Toss with tongs for about 1 minute until every strand is evenly coated and no streaks of egg remain.
- The eggs stay raw at this point and are cooked through by the oven in the next steps.
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Ready when: Strands look glossy and lightly coated, with no pools of raw egg in the bowl.
Tip: The egg and cheese set into a sliceable, custardy binder that lets you cut clean squares later.
8
Layer the casserole
- Spread 1 cup (240 ml) of the meat sauce over the bottom of the baking dish.
- Add half of the pasta in an even layer, then spoon over half of the remaining sauce.
- Sprinkle with 1 cup (113 g) of the mozzarella.
- Add the rest of the pasta, then top with the remaining sauce, spreading it to the edges.
- Scatter the remaining 2 cups (227 g) mozzarella over the top, then sprinkle with the remaining ¼ cup (25 g) Parmesan.
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Ready when: Pasta is fully covered by sauce and cheese, with no dry strands sticking up.
Tip: Press down gently on the pasta layers with the back of a spoon so the casserole holds together when cut.
9
Bake coveredOven 375°F / 190°C
- Set the dish on a rimmed baking sheet.
- Cover tightly with foil (lightly greased on the underside to keep cheese from sticking).
- Bake at 375°F (190°C) for 25 minutes.
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Ready when: Sauce is bubbling around the edges and the middle feels hot when a knife is inserted for 5 seconds.
Tip: The baking sheet catches drips and makes the dish easy to handle.
10
Uncover and brownOven 375°F / 190°C
- Remove the foil carefully, away from your face, since steam will escape.
- Return the dish to the oven and bake uncovered at 375°F (190°C) for 15 to 18 minutes more.
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Ready when: Cheese is fully melted with golden-brown spots, and the sauce bubbles at the edges. The center reads at least 165°F (74°C) on an instant-read thermometer.
Tip: For deeper browning, broil on high for the final 1 to 2 minutes, watching constantly.
11
Rest, garnish, serve
- Let the casserole rest on a wire rack for 10 minutes so the layers set.
- Sprinkle with chopped parsley or basil if using.
- Cut into 8 squares with a sharp knife and lift out with a wide spatula.
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Ready when: Bubbling has stopped and the cheese is set enough that a knife cuts a clean edge.
Tip: Skipping the rest gives you a delicious but runny pile of spaghetti.

Good to know

Tips

Don't skip the egg and Parmesan toss. It binds the noodles so you can serve neat squares.
If your marinara is thin or watery, simmer the meat sauce 5 minutes longer before assembling.
For extra cheesiness, dot 1 cup (240 g) of ricotta over the first pasta layer before adding the sauce.
Kosher salt varies by brand: Diamond Crystal is much lighter per spoonful than Morton, so weigh it if you can.

Make ahead

Assemble the casserole through the layering step, cover tightly with plastic wrap, and refrigerate up to 24 hours. Replace the plastic with foil, add 10 minutes to the covered baking time (35 minutes), then uncover and bake as directed. Do not bake from frozen; thaw overnight in the fridge first.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store covered in an airtight container up to 4 days. Freezer: freeze cooled portions (or the whole unbaked or baked casserole, tightly wrapped) up to 3 months; thaw overnight in the fridge. Reheat portions in the microwave at 70% power for 2 to 3 minutes, or cover with foil and warm in a 350°F (175°C) oven for 20 to 25 minutes (30 to 40 for the whole dish) until steaming hot in the center.

Substitutions

ground beef, 85% lean → Italian sausage (casings removed), ground turkey, or half beef and half pork. With turkey, add an extra 1 tablespoon olive oil; cook turkey to 165°F (74°C). Sausage adds more seasoning, so reduce added salt.
dried spaghetti → Penne, rigatoni, or other short pasta. Cook 1 to 2 minutes under al dente as with spaghetti; this version is also easier to scoop. Gluten-free pasta works but should be cooked for 2 to 3 minutes less than the package.
low-moisture whole-milk mozzarella → Provolone, or half mozzarella and half fontina. Use similar low-moisture cheeses. Fresh mozzarella is too watery for this recipe.
dried Italian seasoning → 1 teaspoon dried oregano plus 1 teaspoon dried basil. Gives the same flavor if you don't have a premixed blend.