Easy Cheesy Baked Spaghetti

• Prep time: 15 minutes

• Cook time: 30 minutes

• Yield: 6-8 servings

Ingredients:

The Pasta & Meat Sauce:

• 1 lb spaghetti

• 1 lb lean ground beef (or ground Italian sausage)

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 jar (24 oz) of your favorite marinara sauce

• 1 tsp Italian seasoning

• Salt and black pepper to taste

The Cheese Layers:

• 2 cups shredded mozzarella cheese (divided)

• 1/2 cup grated Parmesan cheese (divided)

Instructions:

1. Preheat oven to 375°F.

Grease a 9x13-inch baking dish with a little olive oil or non-stick spray and set it aside. Bring a large pot of salted water to a boil.

2. Cook the Spaghetti: Boil for 2 minutes LESS than the package directions.

Drop the spaghetti into the boiling water. Cook it until it is very al dente (it should still have a firm center). Drain the pasta and return it to the pot, off the heat.

3. Brown the Meat and Build Sauce: 10-12 minutes.

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the meat is browned and the onions are soft (about 6-8 minutes), breaking the meat apart with a spoon. Drain any excess grease. Add the minced garlic and Italian seasoning, cooking for 1 more minute until fragrant. Pour in the marinara sauce, stir well, and let it simmer for 3-5 minutes.

4. Toss and Layer: Assemble the dish.

Pour the warm meat sauce directly into the pot with the drained spaghetti. Toss everything together until the noodles are fully coated. Pour half of the spaghetti mixture into your prepared baking dish. Sprinkle with 1 cup of mozzarella and 1/4 cup of Parmesan. Top with the remaining spaghetti.

5. Bake to Bubbly Perfection: 20 minutes at 375°F.

Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan over the top layer. Cover the dish loosely with aluminum foil (tip: spray the underside of the foil with cooking spray so the cheese doesn't stick!). Bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted, golden brown, and bubbling at the edges.

Tip: Let the baked spaghetti rest on the counter for about 5 to 10 minutes before slicing into it. This gives the sauce and cheese a moment to set, making it much easier to serve neat, clean squares that hold their shape.