Baked Spaghetti


Ingredients


  • Cooking spray, kosher salt
  • 450 g spaghetti
  • 30 ml extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 450 g ground beef
  • 5 ml Italian seasoning, freshly ground black pepper
  • 800 g crushed tomatoes, 230 g tomato sauce
  • 120 ml fresh basil leaves, chopped
  • 200 g shredded mozzarella, 30 g finely grated Parmesan
  • Chopped fresh parsley, for serving

Method

  • Cook the Spaghetti:
  • Preheat oven to 175°C. Grease a 33 cm x 23 cm baking dish with cooking spray. In a large pot of boiling salted water, cook spaghetti until al dente. Drain and set aside.
  • Prepare the Meat Sauce:
  • Heat olive oil in a large skillet over medium heat. Cook onions, stirring, until softened, about 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef and Italian seasoning; season with salt and pepper. Cook, breaking up meat, until no longer pink, about 8 minutes.
  • Add Tomatoes and Basil:
  • Stir in crushed tomatoes, tomato sauce, and basil. Simmer, stirring occasionally, until slightly reduced, about 10 minutes; season with salt and pepper.
  • Combine and Transfer:
  • Mix cooked spaghetti with the sauce. Transfer to prepared dish and top with mozzarella and Parmesan.
  • Bake and Serve:
  • Bake until cheese is melted and pasta warmed through, about 20 minutes. Top with parsley and serve immediately.