Baked Spaghetti + Marinara Sauce Recipe
Aug 31, 2022 23:16:53 GMT -5
Post by PurplePuppy on Aug 31, 2022 23:16:53 GMT -5
Baked Spaghetti
PREP TIME
20 mins
COOK TIME
30 mins
TOTAL TIME
50 mins
SERVINGS
8
Ingredients
1 lb spaghetti
1 lb lean ground beef or Italian sausage
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
28 ounces marinara sauce (jarred or use recipe below)
14.5 ounces diced tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and black pepper, to taste
1 cup ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
Extra parmesan cheese and fresh basil, for garnish
Instructions
Preheat oven to 375 degrees F.
Cook the spaghetti to al dente, according to package instructions. Drain and set aside. If the noodles are going to be sitting for several minutes, you can drizzle a little olive oil over them and toss so they don’t stick together.
Place the beef or sausage in a large skillet and cook over medium heat. Break up with a wooden spoon while cooking. until browned and no longer pink. Drain off excess fat and transfer to a plate that has been lined with paper towels. Set aside.
In the same large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Add the marinara sauce, tomatoes, basil, oregano, and red pepper flakes. Turn to low and simmer for 5 minutes. Season with salt and pepper, to taste. Stir the cooked beef or sausage into the sauce.
In a small bowl, combine the ricotta cheese, egg, and Parmesan cheese.
Spray a 9×13-inch baking pan with nonstick cooking spray. Place half of the cooked spaghetti noodles on the bottom of the pan. Pour half of the meat sauce over the noodles.
Spoon the ricotta cheese mixture over the sauce and use a spatula to spread it in an even layer. Top with ¾ cup of the shredded mozzarella cheese.
Add the remaining spaghetti and then the rest of the sauce. Top with the remaining mozzarella cheese.
Bake for 25-30 minutes or until bubbly and the cheese is melted and starting to brown. Remove from the oven and garnish with extra Parmesan cheese and fresh basil, if desired. Cut into squares and serve warm.
link
Easy Marinara Sauce
PREP TIME
10 mins
COOK TIME
40 mins
TOTAL TIME
50 mins
CUISINE
Italian
SERVINGS
4
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
1 celery stalk, diced
5 cloves garlic, minced
Pinch of fennel seed
1/8 teaspoon crushed red pepper
1 bay leaf
2 (28 oz) cans crushed tomatoes
1/3 cup freshly chopped basil
1/2 teaspoon dried oregano
Salt and black pepper, to taste
1/2 teaspoon sugar, optional
Instructions
In a large pot, heat the olive oil over a medium-high heat. Add the onion, carrots, and celery, and sauté until the onions are translucent and the vegetables are tender, about 7 minutes. Add the garlic and cook for 1 minute. Add in the fennel seed, crushed red pepper, and bay leaf.
Stir in the tomatoes. Add the basil, oregano, salt, pepper, and sugar, If using. Simmer uncovered for about 30 minutes. Remove and discard the bay leaf. Taste the sauce and season with more salt and pepper, if necessary.
Notes
Makes about 4 cups marinara sauce
You can easily double this recipe. I like to make big batches of this sauce and freeze it. You can also can this sauce.
link
PREP TIME
20 mins
COOK TIME
30 mins
TOTAL TIME
50 mins
SERVINGS
8
Ingredients
1 lb spaghetti
1 lb lean ground beef or Italian sausage
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
28 ounces marinara sauce (jarred or use recipe below)
14.5 ounces diced tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and black pepper, to taste
1 cup ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
Extra parmesan cheese and fresh basil, for garnish
Instructions
Preheat oven to 375 degrees F.
Cook the spaghetti to al dente, according to package instructions. Drain and set aside. If the noodles are going to be sitting for several minutes, you can drizzle a little olive oil over them and toss so they don’t stick together.
Place the beef or sausage in a large skillet and cook over medium heat. Break up with a wooden spoon while cooking. until browned and no longer pink. Drain off excess fat and transfer to a plate that has been lined with paper towels. Set aside.
In the same large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Add the marinara sauce, tomatoes, basil, oregano, and red pepper flakes. Turn to low and simmer for 5 minutes. Season with salt and pepper, to taste. Stir the cooked beef or sausage into the sauce.
In a small bowl, combine the ricotta cheese, egg, and Parmesan cheese.
Spray a 9×13-inch baking pan with nonstick cooking spray. Place half of the cooked spaghetti noodles on the bottom of the pan. Pour half of the meat sauce over the noodles.
Spoon the ricotta cheese mixture over the sauce and use a spatula to spread it in an even layer. Top with ¾ cup of the shredded mozzarella cheese.
Add the remaining spaghetti and then the rest of the sauce. Top with the remaining mozzarella cheese.
Bake for 25-30 minutes or until bubbly and the cheese is melted and starting to brown. Remove from the oven and garnish with extra Parmesan cheese and fresh basil, if desired. Cut into squares and serve warm.
link
Easy Marinara Sauce
PREP TIME
10 mins
COOK TIME
40 mins
TOTAL TIME
50 mins
CUISINE
Italian
SERVINGS
4
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
1 celery stalk, diced
5 cloves garlic, minced
Pinch of fennel seed
1/8 teaspoon crushed red pepper
1 bay leaf
2 (28 oz) cans crushed tomatoes
1/3 cup freshly chopped basil
1/2 teaspoon dried oregano
Salt and black pepper, to taste
1/2 teaspoon sugar, optional
Instructions
In a large pot, heat the olive oil over a medium-high heat. Add the onion, carrots, and celery, and sauté until the onions are translucent and the vegetables are tender, about 7 minutes. Add the garlic and cook for 1 minute. Add in the fennel seed, crushed red pepper, and bay leaf.
Stir in the tomatoes. Add the basil, oregano, salt, pepper, and sugar, If using. Simmer uncovered for about 30 minutes. Remove and discard the bay leaf. Taste the sauce and season with more salt and pepper, if necessary.
Notes
Makes about 4 cups marinara sauce
You can easily double this recipe. I like to make big batches of this sauce and freeze it. You can also can this sauce.
link