Red Chef Baked Spaghetti
Indulge in the comforting, cheese-laden delight of Red Chef Baked Spaghetti, a hearty casserole perfect for weeknight dinners or family gatherings. This dish transforms classic spaghetti into a layered masterpiece featuring tender pasta coated in creamy Parmesan and cream cheese, robust marinara-infused ground beef, and gooey mozzarella baked to golden perfection. With aromatic garlic, onions, and Italian seasoning elevating the flavor profile, it’s a crowd-pleaser that’s both easy to prepare and irresistible. Ready in just under an hour, this oven-baked spaghetti recipe is ideal for anyone craving a rich, savory pasta dish. Garnished with fresh parsley, Red Chef Baked Spaghetti is a restaurant-worthy recipe that’s perfect for feeding a hungry table.
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Recipe Information
Ingredients
- 16 oz spaghetti
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 24 oz marinara sauce
- 1 tbsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 4 oz cream cheese, softened
- 0.5 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 gallon water (for boiling pasta)
- 1 tbsp salt (for pasta water)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coating of olive oil.
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it up into small pieces, until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
Stir in the marinara sauce, Italian seasoning, salt, black pepper, and optional crushed red pepper flakes. Simmer the sauce for 10 minutes, stirring occasionally. Remove from heat.
In a large mixing bowl, combine the cooked spaghetti with cream cheese and grated parmesan cheese. Mix until the pasta is evenly coated and creamy.
Spread half of the spaghetti mixture into the prepared baking dish. Top it with half of the meat sauce, then sprinkle 1 cup of shredded mozzarella cheese over the sauce.
Repeat the layers with the remaining spaghetti mixture, meat sauce, and finish with the remaining 1 cup of shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the baked spaghetti from the oven and let it rest for 5-10 minutes. Garnish with freshly chopped parsley before slicing and serving.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 401 mg | 31% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
