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Southern baked spaghetti casserole in 9x13 baking dish with golden melted mozzarella and herb-seasoned meat sauce

Southern Baked Spaghetti Casserole

Layers of al dente spaghetti, seasoned lean ground beef, fresh herb marinara, Parmesan, and melted mozzarella baked into a crowd-pleasing casserole. 33g protein per serving, serves 10, and freezer-friendly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 portions
Course: Casserole, Dinner, Main Course
Cuisine: American, Southern
Calories: 411
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil plus extra for greasing baking dish
  • 2 lbs lean ground beef 93 percent lean
  • 3 cloves garlic minced
  • 1 cup sweet onion finely chopped
  • 1 large green bell pepper seeded and finely chopped
  • 15 oz canned diced tomatoes drained
  • 24 oz marinara sauce simple basil marinara recommended, no added sugar
  • 1 tbsp fresh basil chopped
  • 1 tbsp fresh oregano chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 14.5 oz spaghetti noodles cooked al dente, 2 minutes less than package directions, do not rinse
  • 1/2 cup Parmesan cheese freshly shredded
  • 2 cups mozzarella cheese shredded

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large pot for pasta
  • Colander
  • Sturdy wooden spoon or spatula

Method
 

  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish generously with olive oil spray and set aside.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground beef and cook for about 4 minutes, breaking it up with a sturdy spoon until no pink remains.
  3. Add minced garlic, chopped onion, and chopped green bell pepper to the skillet. Cook, stirring often, for about 4 more minutes until vegetables are softened and onion is translucent.
  4. Carefully drain any excess liquid from the meat mixture. Stir in drained diced tomatoes, marinara sauce, fresh basil, fresh oregano, salt, and black pepper. Reduce heat to low and simmer while pasta cooks.
  5. Bring a large pot of generously salted water to a boil. Cook spaghetti al dente, about 2 minutes less than package directions. Drain well. Do not rinse the pasta.
  6. Add drained spaghetti to the prepared baking dish and toss with shredded Parmesan. Spoon the meat sauce over the top and stir gently to distribute. Spread shredded mozzarella evenly across the top.
  7. Bake uncovered at 350 degrees F for 30 minutes until mozzarella is fully melted and lightly golden. Tent loosely with foil if cheese browns too quickly. Let rest 5 minutes before serving.

Notes

Cook pasta 2 minutes less than package directions so it stays firm after baking. Never rinse pasta after draining. Drain excess fat from beef before adding sauce. Use 32 oz marinara for a saucier casserole. Substitute ground turkey, chicken, or Italian sausage for the beef. Freeze assembled unbaked casserole for up to 2 to 3 months wrapped tightly in foil. Thaw overnight in refrigerator before baking. Refrigerate leftovers for up to 3 to 4 days.