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Truth be told, we never really like to admit it, but she IS always right... because this Mom-Knows-Best Baked Spaghetti is hands-down a winner! The saucy yet gentle and endearing tomatoey sauce wraps hugs around the supportive, bouncy spaghetti to make this experienced combo a lesson you will never forget. Therefore, with all of the evidence presented, we must admit that Mom-Knows-Best Baked Spaghetti is definitely always the way to go. With each nurturing and creamy layer after layer, this dish stacks up to be one of the best around! Listen and learn! Love ya, mom!
Truth be told, we never really like to admit it, but she IS always right... because this Mom-Knows-Best Baked Spaghetti is hands-down a winner! The saucy yet gentle and endearing tomatoey sauce wraps hugs around the supportive, bouncy spaghetti to make this experienced combo a lesson you will never forget. Therefore, with all of the evidence presented, we must admit that Mom-Knows-Best Baked Spaghetti is definitely always the way to go. With each nurturing and creamy layer after layer, this dish stacks up to be one of the best around! Listen and learn! Love ya, mom!
Ingredients
- 1 (16-ounce) package dried spaghetti
- kosher salt to taste
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 (24-ounce) jar marinara sauce
- 1 (15-ounce) container full-fat ricotta cheese
- 1 teaspoon dried Italian seasoning
- 1 clove garlic minced
- 2 large eggs
- 1/2 cup parmesan cheese finely grated
- 4 cups part-skim mozzarella cheese shredded
- fresh flat-leaf parsley leaves to taste, chopped, for serving
Directions
- Adjust a rack to the middle of the oven.
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large pot of salted boiling water, cook the spaghetti to al dente according to the package directions.
- Drain the water and return the spaghetti back to the pot and let it cool slightly.
- While the spaghetti is cooking, heat the oil in a large skillet over medium heat until shimmering.
- Add the ground beef and the salt into the skillet and continue cooking over medium heat, while crumbling the meat, until the ground beef is no longer pink, about 5-7 minutes.
- Transfer the ground beef to a wire rack, add the marinara, and stir well to combine.
- While the beef is cooking, in a small bowl, add the ricotta cheese, the Italian seasoning, and the garlic and mix well.
- In a large bowl, whisk the eggs and the parmesan cheese.
- Add the cooled spaghetti to the egg mixture and toss to coat.
- Evenly layer 1/2 of the spaghetti mixture into the prepared baking dish.
- Dollop 1/2 of the ricotta cheese mixture onto the spaghetti mixture and evenly spread it out with a spatula.
- Evenly spread 1/2 of the ground beef mixture over the ricotta cheese mixture.
- Repeat the layers once with the remaining ingredients, starting with the spaghetti mixture and ending with the ground beef mixture.
- Sprinkle the ground beef mixture with the mozzarella cheese.
- Cover the dish tightly with aluminum foil and bake the spaghetti mixture for 30 minutes.
- Carefully uncover the dish and cook the spaghetti mixture until the edges are bubbling and the cheese has melted and is browned in spots, about 10-15 minutes.
- Transfer the baked spaghetti to a wire rack to cool for 5 minutes.
- Garnish the baked spaghetti with the fresh parsley, to taste.
- Slice and serve.
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