Baked Spaghetti
Prep Time: 10 minutes | Cook Time: 1 hour, 40 minutes | Total Time: 1 hour, 50 minutes | Serves: 8
This recipe was created out of a desire for a hearty, homey, sort of “comfort food” meal that could have leftovers that would still be very delicious. I had read some people complaining about other baked spaghetti recipes that seemed “dry.” I knew egg yolks added to a sauce works as a thickener and also brings a creaminess to a dish. Think Pasta Carbonara. That creamy, silkiness from the egg yolks could be used for the same purpose. In this recipe when the pasta has drained as much water as possible, add the hot pasta back to the pot, add 2 egg yolks and get to stirring, gently. I was so pleased with how my pasta stayed soft and moist through reheating leftovers in our microwave. Sure, you can omit the egg yolks and still have a yummy dish. It won’t be detrimental if you leave them out, but maybe try something new this time!
You don’t have to use the various cheeses that I listed in the ingredients. I personally like this combination, but you are welcome to use straight-up mozzarella cheese. Just, please, don’t use the pre-shredded packages. They do not melt as perfectly as grating from a block. And a “big no-no” to the green canister… yes, that one. Please, leave it on the grocery store shelf. I would like to say it has its place in the culinary world, but truthfully, it just doesn’t. (Well, the empty canister is good for giving to my husband to store wall nails. The handy dispenser top is nice, too. You can shake a few nails at a time.)
You can use store-bought jars of marinara/pasta sauces. Companies have come a very long way from basic tomato sauce. However, you usually pay more for better quality and better taste. It’s up to you what brand you use. You will still want to simmer the store-bought sauce with the ground beef for 20 minutes for best flavor. Personally, a few of my favorites are Rao’s Marinara and Mezzetta’s Marinara. Feel like jumping in with both feet? Try my Quick and Simple Marinara for this recipe.
I like the aroma and flavors of fresh oregano. You are welcome to use dried oregano in place of the fresh. Other possibilities are dried Italian seasoning or herbs de provence (without lavender).
Since I discovered roasted garlic powder, I have been subbing it for regular garlic powder in numerous recipes. Either garlic powder will be fine in this recipe, but the roasted version adds a little more oomph.
Black pepper can be substituted for the white pepper. It is a personal preference for me. I think white pepper goes better with some foods than others. I use white pepper in stir fry sauces, my White Lasagna (which I have yet to post, but it is AMAZING), where I want an “earthiness” instead of just the traditional black pepper.
Using whatever pasta you already have on-hand will most likely work, too. Just be sure to cook the pasta in salted water for the correct time to reach al dente. Be sure to use a large enough pot and plenty of water for the pasta. Taste of Home suggests 3 quarts of water to 8 ounces of pasta. Stirring often for the first several minutes also helps prevent the noodles from sticking to each other.
Did I already say, “Don’t forget to salt the water?” Yep, it’s that important. If you get anything out of this post, may it be to salt your pasta water.
Happy cooking and enjoy!
Baked Spaghetti
This meal is homey, cheesy, full of flavor, and makes great leftovers! Use a store-bought jar of marinara for convenience!
Ingredients
- 1 16-ounce package of spaghetti noodles, cooked to al dente according to package directions, in salted water
- 1 1/2-2 pounds ground beef
- 1 onion, diced
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can whole, peeled, plum tomatoes, undrained
- 3 tablespoons fresh oregano leaves, or 1 tablespoon dried Mediterranean oregano
- 2 teaspoons dried basil
- 1 teaspoon ground white pepper
- 2 teaspoons roasted garlic powder, or regular garlic powder
- 1 teaspoon onion powder
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 2 egg yolks
- 16 ounces Mozzarella cheese, shredded (not store-bought pre-shredded)
- 4 ounces white cheddar cheese, shredded
- 4 ounces Parmesan cheese, shredded (not from the green canister, please)
- 1/4 cup Italian parsley leaves, chopped
Instructions
- Preheat the oven to 375 degrees. Grease a deep 9x13” baking dish.
- In a medium pot over medium-high heat, brown the ground beef with the onion until the meat is no longer pink. Drain well and return to the pot.
- Turn the heat down to low and add the crushed tomatoes, plum tomatoes (crushing them by hand as they are added), oregano, basil, white pepper, garlic and onion powders, salt and pepper according to taste. Stir everything to combine. Maintain your heat. Bring the sauce to a gentle simmer. Simmer for 20 minutes (to allow the flavors to marry), stirring often. You can prepare your pasta while the sauce is being made.
- After 20 minutes, give the sauce one more stir and taste; adjust seasoning as desired.
- Drain the pasta very well and add back into the pot. Add the egg yolks and stir to coat the noodles completely and evenly.
- Add the noodles to the sauce and gently stir all the ingredients together. Pour the spaghetti mixture into the greased baking dish.
- Sprinkle the cheeses evenly over the top.
- Cover the dish with aluminum foil and bake for 30 minutes. (Spraying the foil with a nonstick spray helps the cheeses to not stick to the foil.) Remove the foil and bake for another 15 to 20 minutes, or until the cheeses are lightly browned and the sides are bubbly. If you desire more browning on the cheeses, broil for about 1 minute, watching carefully to avoid burning the cheese.
- Remove the baked spaghetti from the oven and allow it to stand at room temperature for 15 to 20 minutes. Top with the parsley and serve warm.
- Cover well and refrigerate any leftovers for up to 4 days.
Notes
Pasta does not freeze well. When thawed it can have a somewhat "mushy" texture. If that's not a biggie for you, wrap the leftovers very well in a couple of layers of aluminum foil. If you can freeze in individual portions, wrap as well. Placing the portions in freezer-safe containers works well, also. Be sure to label with the content and date. Freeze up to three months.
Not freezing? Consume within 3-4 days for best results.
Nutrition Facts
Baked Spaghetti
Amount per Serving
Calories
781.69
% Daily Value*
Fat
39.95
g
61
%
Saturated Fat
19.54
g
122
%
Trans Fat
1
g
Polyunsaturated Fat
1.56
g
Monounsaturated Fat
12.91
g
Cholesterol
168.12
mg
56
%
Sodium
932.64
mg
41
%
Potassium
766.01
mg
22
%
Carbohydrates
58.57
g
20
%
Fiber
5.28
g
22
%
Sugar
9.27
g
10
%
Protein
46.34
g
93
%
Vitamin C
13.03
mg
16
%
Calcium
643.8
mg
64
%
Iron
4.84
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
0 Comments