Tinis Baked Spaghetti Dish (Printable View)

Creamy baked spaghetti with cheese sauce, ground beef, and tender noodles in a comforting casserole.

# What You Need:

→ Pasta & Cheese Sauce

01 - 12 ounces spaghetti
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup shredded mozzarella cheese
06 - 1 cup shredded sharp cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)

→ Meat Sauce

11 - 1 pound ground beef
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 jar (24 ounces) marinara sauce
15 - 1 teaspoon dried Italian herbs
16 - 1/2 teaspoon red pepper flakes (optional)
17 - Salt and pepper, to taste

→ Topping

18 - 1/2 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
20 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - Boil salted water and cook spaghetti until al dente. Drain and set aside.
03 - In a large skillet over medium heat, brown the ground beef. Drain off excess fat.
04 - Add chopped onion and minced garlic to the skillet and cook until softened, approximately 3 minutes.
05 - Stir in marinara sauce, Italian herbs, red pepper flakes if using, salt, and pepper. Simmer for 5 minutes then set aside.
06 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
07 - Gradually add milk while whisking continuously. Cook until sauce thickens, about 3 to 4 minutes.
08 - Remove from heat and stir in mozzarella, sharp cheddar, Parmesan, salt, pepper, and nutmeg until smooth.
09 - Combine the cooked spaghetti with the cheese sauce, ensuring noodles are evenly coated.
10 - Layer half of the spaghetti mixture in the prepared dish, then top with half the meat sauce. Repeat layers with remaining spaghetti and meat sauce.
11 - Sprinkle the top evenly with the remaining mozzarella and Parmesan cheeses.
12 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top.
13 - Allow to rest for 10 minutes before serving. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It's basically two comfort classics colliding on one plate, so it tastes familiar but feels unexpectedly fancy.
  • You can assemble it in about 45 minutes total, making it genuinely weeknight-doable for a crowd.
  • Leftovers actually get better after a day in the fridge when all those flavors have time to get cozy together.
02 -
  • If your cheese sauce breaks or gets grainy, it means the heat was too high or you added cheese too quickly—low and slow is the only way.
  • Don't skip draining the ground beef fat; it's the difference between a rich casserole and something that slides around on the plate.
  • Cook the spaghetti just short of done; it's the one step where being slightly impatient actually saves you.
03 -
  • Buy whole nutmeg and grate it yourself if you have the tool—pre-ground nutmeg tastes tired compared to the real thing.
  • Make the cheese sauce first before you layer anything, so it's still warm and flows into all the crevices instead of sitting in clumps.
Return