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Loaded Baked Spaghetti

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A quick and easy crowd-pleasing potluck dish featuring baked spaghetti with seasoned ground beef, marinara sauce, and a blend of cheeses for a comforting, cheesy meal.

Ingredients

Scale
  • 12 ounces (340 grams) spaghetti, cooked al dente
  • 1 pound (450 grams) ground beef (80/20 preferred)
  • 3 cups (720 ml) marinara sauce
  • 2 cups (200 grams) shredded mozzarella cheese
  • 1 cup (100 grams) shredded cheddar cheese
  • ½ cup (50 grams) grated Parmesan cheese
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch
  • Fresh basil or parsley, chopped for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of spaghetti and cook until al dente, about 8 to 10 minutes. Drain and toss with a little olive oil to prevent sticking.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent and fragrant.
  3. Add 3 cloves minced garlic and cook for another minute, careful not to burn.
  4. Add 1 pound (450 grams) ground beef to the skillet. Break it apart and cook until browned and no longer pink, about 6 to 8 minutes. Season with 1 teaspoon Italian seasoning, salt, pepper, and optional red pepper flakes. Drain excess fat if necessary.
  5. Pour 3 cups (720 ml) marinara sauce into the skillet with the browned beef. Stir well and simmer for 5 minutes on low heat.
  6. In a large bowl, combine the cooked spaghetti with the meat sauce mixture and stir gently to coat evenly.
  7. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  8. Spread half of the pasta mixture evenly in the baking dish. Sprinkle 1 cup (100 grams) shredded cheddar cheese over it. Add the remaining pasta on top.
  9. Sprinkle 2 cups (200 grams) shredded mozzarella cheese followed by ½ cup (50 grams) grated Parmesan cheese over the top layer.
  10. Bake for 20 to 25 minutes until cheese is melted, bubbly, and golden brown in spots. If browning too quickly, loosely cover with foil halfway through baking.
  11. Let rest for 5 minutes before serving. Garnish with fresh chopped basil or parsley if desired.

Notes

To prevent mushy pasta, cook spaghetti al dente and toss with olive oil after draining. Drain excess fat from browned beef to avoid greasy bake. Cover with foil if cheese browns too fast. Can prepare ahead and refrigerate before baking. Leftovers freeze well.

Nutrition

Keywords: baked spaghetti, potluck recipe, ground beef pasta, cheesy pasta bake, easy dinner, crowd-pleaser, comfort food

Find it online: https://tastytuck.com/loaded-baked-spaghetti-recipe-easy-crowd-pleasing-potluck-dish/