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southern baked spaghetti casserole

Southern Baked Spaghetti Casserole

Southern baked spaghetti casserole is a comforting and incredibly satisfying dish, perfect for busy weeknights or potlucks. This recipe offers a straightforward method for creating a classic, crowd-pleasing meal that resonates with true Southern hospitality, making it an essential addition to any home cook's repertoire.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon, plus more for pasta water salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large pot
  • Large skillet
  • Medium Bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain the spaghetti well and set aside. In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease. Add the chopped onion to the skillet with the ground beef and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 pound spaghetti, 1 pound ground beef, 1 large onion, chopped, 2 cloves garlic, minced
  2. Add the crushed tomatoes, tomato sauce, dried basil, dried oregano, 1/2 teaspoon salt, and black pepper to the skillet with the beef and onion mixture. Stir everything to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes to allow the flavors to meld.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon, plus more for pasta water salt, 1/4 teaspoon black pepper
  3. In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, the lightly beaten egg, and the grated Parmesan cheese. Mix well until all ingredients are evenly incorporated.
    1 cup ricotta cheese, 2 cups shredded mozzarella cheese, divided, 1 large egg, lightly beaten, 1/4 cup grated Parmesan cheese
  4. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread about half of the cooked spaghetti evenly in the bottom of the prepared baking dish. Spoon about half of the meat sauce over the spaghetti, making sure to distribute it evenly. Dollop spoonfuls of the ricotta cheese mixture over the sauce.
    1 pound spaghetti
  5. Repeat the layering process: add the remaining spaghetti, followed by the remaining meat sauce. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Cover the baking dish tightly with aluminum foil.
    1 pound spaghetti, 2 cups shredded mozzarella cheese, divided
  6. Place the casserole in the preheated oven and bake for 20 minutes. Remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the casserole sit for 5-10 minutes before serving to allow it to set slightly.

Notes

This casserole stores beautifully in the refrigerator for up to 3-4 days. For reheating, use the oven at 350°F (175°C) for 20-25 minutes, or microwave individual portions on 50% power. It can also be frozen for 2-3 months. Thaw overnight in the refrigerator before reheating.