Description
This comforting spaghetti casserole is packed with protein and baked until bubbly, cheesy, and irresistibly satisfying. Lean beef, tender pasta, savory tomatoes, fresh herbs, and melty cheese come together in one easy oven-baked dinner that feeds a crowd and keeps you full.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds lean ground beef (93% lean works great)
- 3 garlic cloves, finely chopped
- 1 cup finely diced sweet onion
- 1 large green bell pepper, seeds removed and diced small
- 1 (15-ounce) can diced tomatoes, well drained
- 24 ounces marinara sauce (use up to 32 ounces if you love extra sauce)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 14.5 ounces spaghetti (protein-enriched pasta recommended)
- ½ cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Heat the oven: Set your oven to 350°F so it’s ready to go once the casserole is assembled.
- Cook the beef: Warm the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart as it browns, until no pink remains—about 4 minutes.
- Add the aromatics: Stir in the garlic, onion, and green pepper. Continue cooking for another 3–4 minutes, until the vegetables soften and release their aroma.
- Build the sauce: Drain off excess liquid from the skillet. Add the diced tomatoes, marinara sauce, basil, oregano, salt, and pepper. Lower the heat and let the sauce gently simmer while you prepare the pasta.
- Boil the pasta: Bring a large pot of generously salted water to a boil. Cook the spaghetti just until al dente according to the package instructions. Drain thoroughly and set aside.
- Assemble the casserole: Generously coat a 9×13-inch baking dish with olive oil spray. Add the cooked spaghetti and toss it with the Parmesan cheese until evenly coated. Spoon the meat sauce over the pasta and gently mix everything together.
- Add cheese and bake: Sprinkle the mozzarella evenly across the top. Bake uncovered for about 30 minutes, until the cheese is melted and lightly golden.
Notes
- Adjust sauce to taste: Prefer a meatier casserole? Stick with 24 ounces of marinara. Want it extra saucy? Bump it up to 32 ounces.
- Al dente is key: Slightly firm pasta holds up better during baking and keeps the texture just right.
- Skip the rinse: Don’t rinse the spaghetti after draining—the natural starch helps the sauce cling beautifully to the noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
Nutrition
- Calories: 411 kcal
- Sugar: 6 g
- Sodium: 901 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 77 mg