How To Make THE BEST Baked Spaghetti

Ingredients

• 2 pieces Bell Pepper (red or green, diced small)
• 1 large Yellow Onion (diced)
• 1 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 2 tablespoons All‑Purpose Seasoning (blend of salt, pepper, garlic & onion powder)
• 1 teaspoon Italian Seasoning
• 1 pound Ground Beef (80/20 lean‑to‑fat ratio)
• 1 pound Mild Italian Sausage (removed from casings)
• 2 tablespoons Tomato Paste
• 2 tablespoons Garlic Paste
• 0.25 cup Dry Red Wine (optional; can replace with beef stock)
• 28 ounces San Marzano Whole Tomatoes (canned, chopped)
• 28 ounces Tomato Sauce
• 1 pinch White Sugar (to balance acidity)
• 0.25 cup Fresh Basil (chopped)
• 1 pound Spaghetti Noodles (regular durum wheat)
• 0.25 cup Sour Cream
• 5 ounces Boursin Garlic & Herb Cheese (softened, crumbled)
• 0.5 cup Parmesan Cheese (shredded)
• 2 cups Mozzarella Cheese (shredded)
• 1 cup Cheddar Cheese (shredded)
• 2 cloves Fresh Garlic (minced or grated)
• 2 tablespoons Fresh Parsley (chopped for garnish)

Instructions

1. Prep Vegetables

   Trim the tops off the bell peppers, remove the core and seeds, then dice the flesh into small pieces. Peel and dice the yellow onion.

   Time: PT5M

2. Sauté Peppers and Onion

   Heat the Dutch oven over medium heat, add a drizzle of oil, then add the diced onion, bell pepper, and optional crushed red pepper flakes. Cook, stirring occasionally, until softened.

   Time: PT3M

3. Brown the Meat

   Add the ground beef and Italian sausage to the pot. Break up with a spatula, season with all‑purpose seasoning and Italian seasoning, and cook until no longer pink. Drain excess fat if desired.

   Time: PT5M

4. Add Tomato Paste, Garlic Paste, and Wine

   Stir in tomato paste and garlic paste, cooking for about a minute. If using, pour in the dry red wine and let it simmer for another minute to burn off the alcohol.

   Time: PT2M

5. Simmer the Sauce

   Add the canned San Marzano tomatoes and tomato sauce, stir in chopped basil and a pinch of white sugar. Bring to a gentle simmer, cover, and let cook 30–45 minutes, stirring occasionally.

   Time: PT35M

6. Cook Spaghetti

   Bring a large pot of salted water to a boil, add the spaghetti, and cook according to package directions until al dente. Drain in a colander.

   Time: PT10M

7. Prepare Creamy Mixture

   In a mixing bowl combine sour cream, crumbled Boursin cheese, and half a cup of shredded Parmesan. Mix until smooth.

   Time: PT2M

8. Grate Fresh Garlic

   Finely grate two cloves of fresh garlic and set aside.

   Time: PT1M

9. Assemble the Casserole

   In the casserole dish, spread a thin layer of meat sauce, then a layer of cooked spaghetti, followed by the sour‑cream/Boursin mixture, a sprinkle of Parmesan, fresh garlic, and shredded mozzarella and cheddar. Repeat layers, ending with a generous top layer of mozzarella and cheddar.

   Time: PT5M

10. Bake

    Preheat the oven to 375°F. Place the assembled dish in the oven and bake for 25–30 minutes, or until the cheese on top is golden and bubbling.

    Time: PT30M

    Temperature: 375°F

11. Garnish and Serve

    Sprinkle chopped fresh parsley over the baked spaghetti for color and freshness. Slice and serve hot.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

4g