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

Ingredient Substitutions

• Instead of Bell Pepper: any sweet pepper
• Instead of Yellow Onion: white onion
• Instead of Crushed Red Pepper Flakes: cayenne pepper
• Instead of All‑Purpose Seasoning: individual salt, pepper, garlic powder, onion powder
• Instead of Italian Seasoning: dried oregano & basil mix
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Mild Italian Sausage: chicken sausage, turkey sausage
• Instead of Tomato Paste: tomato puree
• Instead of Garlic Paste: minced fresh garlic
• Instead of Dry Red Wine: beef stock, chicken stock
• Instead of San Marzano Whole Tomatoes: other canned crushed tomatoes
• Instead of Tomato Sauce: additional crushed tomatoes
• Instead of White Sugar: honey, maple syrup
• Instead of Fresh Basil: dried basil (use less)
• Instead of Spaghetti Noodles: gluten‑free spaghetti
• Instead of Sour Cream: Greek yogurt
• Instead of Boursin Garlic & Herb Cheese: herb cream cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: provolone
• Instead of Cheddar Cheese: Monterey Jack
• Instead of Fresh Garlic: garlic powder (1/4 tsp)
• Instead of Fresh Parsley: dried parsley

Equipment Needed

• Dutch Oven
• Casserole Dish
• Large Pot
• Colander
• Knife
• Cutting Board
• Spatula
• Measuring Spoons
• Measuring Cups
• Grater
• Oven
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Sauté peppers and onion until tender.
• Brown the meat completely and drain excess fat.
• Simmer the sauce for 30–45 minutes to develop flavor.
• Layer the casserole correctly for even texture.
• Bake until the cheese is golden and bubbling.

Chef Tips from the Video

• Use high‑quality San Marzano tomatoes for the best flavor.
• Shred your own mozzarella and cheddar for optimal melt and texture.
• Add a splash of pasta cooking water to the sauce if it looks too thick.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.

Freezer: Portion into freezer‑safe containers; freeze up to 2–3 months. Reheat covered.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat sauce a day ahead and refrigerate; reheat before assembling.
• Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.

Frequently Asked Questions