Comforting and delicious, this Baked Spaghetti is perfect for potlucks or Sunday dinner. Spaghetti noodles are combined with a meaty sauce and lots of cheese and baked to perfection.
Course Main Dish
Cuisine Italian
Keyword baked spaghetti
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 8servings
Calories 502kcal
Author Deborah Harroun
Ingredients
12ozdry spaghetti noodles
1lbground beef
1tablespoonbutter
1cupchopped onion
1cupchopped green bell pepper
1cupsliced mushrooms
28ozcan of diced tomatoes
2teaspoonsdried oregano
1/2teaspoonsalt
1cupricotta cheese
1/2cupsour cream
2eggslightly beaten
2cupsshredded mozzarella cheese
1/3cupgrated parmesan cheese
Instructions
Spray a 9x13-inch baking dish with nonstick cooking spray. Preheat the oven to 350ºF.
Bring a large pot of water to a boil. Salt generously, then add the spaghetti noodles. Cook until al dente, then drain.
Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Remove from the pan.
In the same pan, melt the tablespoon of butter. Add the onion, bell pepper and mushrooms and cook until all of the vegetables are softened. Add the tomatoes (with the liquid), oregano and salt. Stir in the ground beef. Bring to a bubble, then reduce the heat and simmer for 10 minutes.
Place the cooked spaghetti into a large bowl. Stir in the ricotta, sour cream and eggs.
Pour half of the noodle mixture into the baking dish. Top with one half of the meat sauce. Sprinkle half of the mozzarella over the top. Repeat the layers with the rest of the noodles, sauce and mozzarella.
Sprinkle the parmesan cheese over the top.
Bake uncovered for 30-35 minutes, or until the cheese is all melted and the sauce is bubbling.
Let the baked spaghetti sit for 10-15 minutes before serving.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.