Description
Whip up a comforting Million Dollar Baked Spaghetti for an easy dinner. Layers of rich meat sauce, creamy ricotta, and tender pasta make a meal everyone loves.
Ingredients
- Base Ingredients:
- Ground Beef (1.5 lbs)
- Spaghetti (1 lb)
- Marinara Sauce (24-28 oz jar)
- Creamy Layers:
- Ricotta Cheese (15 oz)
- Mozzarella Cheese (2 cups, shredded)
- Parmesan Cheese (1/2 cup, grated)
- Egg (1 large)
- Flavor Builders:
- Onion (1 medium, chopped)
- Garlic (3-4 cloves, minced)
- Dried Oregano (1 tsp)
- Dried Basil (1 tsp)
- Salt & Black Pepper (to taste)
- Optional Extras:
- Olive oil (for cooking)
Instructions
- Brown the Beef, Build the Sauce: Okay, first things first, grab your biggest skillet or Dutch oven. Heat a splash of olive oil over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it nicely browned, no pink bits, hon! While it’s sizzling, the kitchen starts to smell so savory, like a Sunday dinner. Drain off any excess grease – I usually just tilt the pan and spoon it out, trying not to make a huge splatter mess, which I *always* do. Add your chopped onion and let it soften, stirring occasionally until it’s translucent, about 5 minutes. Then, in goes the minced garlic. Oh, that smell! Cook for another minute until fragrant, but don’t let it burn, or it’ll taste bitter, a mistake I made once. Stir in your marinara sauce, oregano, and basil. Let it simmer gently while you tackle the spaghetti. This is the heart of your baked spaghetti.
- Cook the Spaghetti, Prep the Creamy Layer: While your sauce is doing its thing, get a big pot of water boiling for the spaghetti. Don’t forget to salt the water generously – I always forget this part, then I remember and add it in a rush, which usually results in a splash or two. Cook the spaghetti according to package directions until it’s al dente. We don’t want mushy pasta, okay? It’s going to bake more. Drain it well, but don’t rinse! You want that starchy goodness to help the sauce cling. Now, for the creamy layer: in a medium bowl, whisk together the ricotta cheese, egg, and about half of your Parmesan cheese. Season it with a little salt and pepper. It should look thick and spreadable. This creamy layer is what makes this a Million Dollar Baked Spaghetti.
- Assemble the Baked Spaghetti Layers: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. We’re going to layer this beauty up! First, spread about a third of your meat sauce on the bottom of the dish. This prevents the spaghetti from sticking and gives you a nice saucy base. Next, lay down half of your cooked spaghetti over the sauce. It doesn’t have to be perfect; a little messy is totally fine, it’s homestyle! Then, carefully dollop and spread the entire ricotta mixture over the spaghetti. This is where you might get a little messy, but who cares? It’s all going to melt together. This creamy layer is crucial for your baked spaghetti.
- More Layers, More Flavor: Once your ricotta is spread, top it with the remaining half of your spaghetti. Again, no need for perfection; just get it in there! Now, pour the rest of your meat sauce evenly over the spaghetti. Make sure it’s pretty well covered so every bite gets that rich, savory flavor. This is where you can really see the dish coming together, and the aroma from the sauce is just *chef’s kiss*. I sometimes add a little extra sauce if I have it, because I’m a sauce fanatic.
- Cheese It Up!: Now for the grand finale of cheese! Sprinkle all of your shredded mozzarella cheese generously over the top. You want a thick, even layer because that’s what’s going to get all golden, bubbly, and irresistible. If you’re feeling extra, a little more Parmesan wouldn’t hurt here either. I always sneak an extra handful on because, well, cheese is life. Cover the baking dish tightly with aluminum foil. This helps the dish cook through evenly without the cheese burning too quickly.
- Bake and Serve Your Million Dollar Baked Spaghetti: Pop that glorious dish into your preheated oven. Bake for 20 minutes with the foil on. This allows all those flavors to meld and the spaghetti to really soak up the sauce. After 20 minutes, carefully remove the foil (watch out for steam!) and bake for another 15-20 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden brown around the edges. Oh, the smell at this point is just heavenly! Let it rest for 10-15 minutes before serving. This is crucial; it helps the layers set so it doesn’t fall apart when you cut into it. Slice it up and serve your amazing Million Dollar Baked Spaghetti!