Baked Spaghetti
Ingredients
- Kosher salt (such as Diamond Crystal) and black pepper
- 1 pound spaghetti
- 2 TBSP olive oil
- 1 large yellow onion, chopped
- 2 TBSP minced garlic (about 5 cloves)
- 1 tsp dried thyme or rosemary
- 1½ tsp dried oregano
- ¼ tsp red-pepper flakes, plus more to taste
- 1 pound ground beef (at least 85-percent lean)
- 1 (32- to 35-ounce) jar marinara sauce
- 4 tsp dried parsley flakes
- 8 oz (1C) ricotta cheese
- ¾ C grated Parmesan
- 1 large egg
- 8 oz (2C) shredded low-moisture mozzarella
Step 1
- Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.
Step 2
- While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1½ teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.
Step 3
- Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.
Step 4
- In a small bowl, combine the ricotta, ½ cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.
Step 5
- Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.
Step 6
- Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining ¼ cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.
Step 7
- Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.