Baked Spaghetti

Cozy, comforting, and wholly satisfying, this baked spaghetti features tender pasta, a Bolognese-style sauce, and three different types of cheese. It’s meaty, cheesy, and undeniably fulfilling.

Course Main Course

Cuisine American, Italian

Keyword baked spaghetti, bolognese sauce, casserole

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 669kcal

Author Robin Miller

Ingredients

1 pound uncooked spaghetti
1 pound lean ground beef
1 small onion chopped, about 3/4 cup chopped
1 green bell pepper seeded and chopped
2 cloves garlic minced
1 1/2 teaspoons Italian seasoning
4 cups 32 ounces marinara sauce of choice
14.5- ounce can diced tomatoes regular or petite-diced, undrained
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
8 - 10 slices 8 ounces Swiss cheese
2 cups 8 ounces shredded mozzarella cheese, preferably whole milk
1/4 cup grated parmesan cheese

Instructions

Preheat the oven to 375 degrees. Coat a 13x9-inch baking pan with cooking spray.
Cook the spaghetti according to the package directions, until al dente. Drain and set aside.
Meanwhile, brown the beef in a large, high-sided skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat. Add the onion, bell pepper, and garlic to the pan and cook for 3 to 5 minutes, until soft. Add the Italian seasoning and stir to coat. Cook for 30 seconds, until the herbs are fragrant.
Add the marinara sauce and diced tomatoes and bring to a simmer. Simmer for 10 minutes.
Season the sauce with salt and black pepper.
Add the spaghetti and parsley to the sauce and stir to combine.
Transfer half of the mixture to the prepared pan. Top with the Swiss cheese.
Top with the remaining spaghetti mixture. Top with the mozzarella and parmesan cheeses.
Bake, uncovered, for 25 to 30 minutes, until the cheese melts and the casserole is bubbly. If desired place the pan under the broiler to brown the cheese.
Cool for 5 minutes before serving.

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