Baked Spaghetti Casserole
501kcal
Ingredients
- 1 pound spaghetti
- 1 pound ground chuck
- 1 tablespoon minced garlic
- 1 cup diced onion
- 1 green bell pepper (diced)
- 1 tablespoon olive oil (optional)
- 1 tablespoon soy sauce
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning (or use dried basil)
- 32 oz marinara sauce
- 15 oz tomato sauce
- ¼ cup shredded parmesan cheese
- 1½ cups shredded mozzarella cheese (add more according to your liking)
Method
- Preheat the oven to 350°F.
- In a large skillet, heat oil over medium heat. Cook the ground beef and onion for 2 minutes (drain any fat if needed). Add Worcestershire sauce, soy sauce, diced green bell pepper, Italian seasoning, and garlic for 5 minutes or until the meat is well browned and the vegetables are tender.
- Add marinara sauce and tomato sauce into the skillet. Lower the heat, simmer the sauce and stirring frequently for about 7 minutes. Stir in the parmesan cheese.
- While you're waiting, cook the pasta in salted boiling water until it's undercooked (firmer than al-dented) and drain it well. Add the spaghetti into the sauce. Stir for 1-2 minutes.
- In a greased 13x9 inch baking dish, place half of the spaghetti mixture. Top with ½ cup of the shredded mozzarella cheese. Place the other half of the spaghetti mixture and top with the remaining cheese. Bake, uncovered, for 15-20 minutes or until the cheese is melted.
Nutrition
Calories501kcalCarbohydrates55gProtein26gFat20gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat8gTrans Fat1gCholesterol59mgSodium1238mgPotassium929mgFiber5gSugar10gVitamin A949IUVitamin C26mgCalcium201mgIron4mg
Notes
You can store the leftover baked pasta in shallow airtight containers. Properly stored, it can last 3-5 days in the fridge or up to 3 months in the freezer.