📝 About This Recipe
This comforting classic elevates the humble spaghetti dinner into a decadent, crowd-pleasing masterpiece through the magic of slow-simmered meat sauce and a molten cheese topping. By par-boiling the pasta and finishing it in the oven, the noodles absorb the savory juices of the beef and aromatics, ensuring every bite is infused with flavor. It is the ultimate fusion of a traditional Bolognese and a cozy American-style casserole, perfect for Sunday family dinners or potlucks.
🥗 Ingredients
The Pasta Base
- 1 pound Spaghetti (dried, high-quality semolina)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 Egg (large, lightly beaten to bind the noodles)
The Hearty Meat Sauce
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 pound Italian Sausage (mild or spicy, casings removed)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 28 ounces Crushed Tomatoes (canned San Marzano preferred)
- 2 tablespoons Tomato Paste (for depth and richness)
- 1 teaspoon Dried Oregano
- 1/4 cup Fresh Basil (chopped)
- 1 tablespoon Olive Oil
The Cheese Layers
- 15 ounces Ricotta Cheese (whole milk variety)
- 2 cups Mozzarella Cheese (shredded, low-moisture)
- 1 cup Provolone Cheese (shredded for a sharp tang)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions for 'al dente'—it will finish cooking in the oven.
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3
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking it apart with a wooden spoon until browned and cooked through.
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4
Drain the excess fat from the skillet, leaving about a tablespoon for flavor. Stir in the diced onions and cook for 4-5 minutes until translucent.
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5
Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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6
Pour in the crushed tomatoes and dried oregano. Reduce heat to low and simmer for 15 minutes to allow the flavors to meld. Stir in the fresh basil at the very end.
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7
Drain the spaghetti and return it to the pot. Stir in the melted butter, grated Parmesan, and the beaten egg, tossing quickly so the egg coats the warm pasta without scrambling.
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8
Place half of the buttery spaghetti into the bottom of the prepared baking dish, spreading it into an even layer.
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9
Spread the entire container of ricotta cheese over the first layer of pasta, followed by half of the meat sauce.
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10
Add the remaining spaghetti on top, followed by the rest of the meat sauce.
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11
Mix the shredded mozzarella and provolone together, then sprinkle generously over the top of the casserole.
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12
Cover the dish tightly with aluminum foil (spray the underside of the foil with oil so the cheese doesn't stick) and bake for 20 minutes.
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13
Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and starts to develop golden-brown spots.
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14
Let the dish rest for 10 minutes before slicing. This is crucial for the layers to set so you get clean, beautiful portions.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; the sauce provides moisture that the noodles absorb during the bake. Use whole milk ricotta and freshly shredded cheese for a much creamier, superior melt compared to pre-shredded bags. If your sauce seems too thick, add a splash of the starchy pasta water before assembling. For an extra flavor boost, add a pinch of red pepper flakes to the meat sauce while simmering. To prevent a 'watery' bake, ensure you drain your meat very well after browning.
🍽️ Serving Suggestions
Serve with thick slices of garlic bread to soak up the extra sauce. A crisp Caesar salad with plenty of lemon juice balances the richness of the cheese. Pair with a medium-bodied Italian red wine like Chianti or Montepulciano. Offer extra red pepper flakes and grated Parmesan at the table for guests to customize their heat and salt levels.