Spaghetti and meatballs is a classic in our house but I’ll confess, sometimes I just want a little change from the classic. Naturally, my kids aren’t at all interested in a big change from their favourite so we compromise and I make cheesy baked spaghetti. It is easier than lasagna and a nice change from noodles with sauce so everybody wins. Cheesy baked spaghetti features lean minced beef, noodles, sauce, and a delicious topping of mozzarella cheese. You can’t beat the flavors and it is as simple as pie to make!
Cheesy Baked Spaghetti
Spaghetti and meatballs is a classic in our house but I’ll confess, sometimes I just want a little change from the classic. Naturally, my kids aren’t at all interested in a…
- spaghetti: 8 ozs
- olive oil: 1 Tbsp
- small onion: 1, finely chopped
- garlic: 1 clove, finely chopped
- lean minced beef: 1 pound
- marinara sauce: 1 28 oz jar
- dried Italian seasoning: 2 teaspoons
- fresh mozzarella cheese: 1 cup, thinly sliced
Step 1: Heat the oven to80 degrees C. Spray a 9x9 glass pan and set aside.
Step 2: Cook the pasta according to package directions until al dente. Drain and set aside.
Step 3: Meanwhile, in a large skillet add olive oil and cook the onion over medium heat. Cook until translucent and soft, about 5 minutes. Then add the garlic and cook for 30 seconds. Add the beef and cook until completely browned, using a wooden spoon to stir it. Drain some of the fat, then add the sauce and seasonings. Stir well and allow the mixture to simmer for a few minutes, or until thickened.
Step 4: Add the pasta to the meat mixture and stir. Then transfer it all to the glass dish. Top the noodles evenly with the cheese. Bake for about 20 minutes, or until the cheese is melted and the sauce is bubbly. Allow to cool slightly, serve warm.
Makes 1 9x9-inch pan.