Baked Spaghetti

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Onion (diced about 1/2‑inch pieces)
• 1 pound Ground Beef (80% lean works best for flavor)
• 1.5 teaspoons Salt (divide between steps)
• 2 cups Marinara Sauce (store‑bought, no‑added‑sugar preferred)
• 12 ounces Spaghetti (dry weight, preferably durum wheat)
• 1 cup Heavy Cream (full‑fat for richness)
• 0.5 cup Parmesan Cheese (freshly grated, referred to as "Italian snow")
• 1 cup Three Pepper Kobe Jack Cheese (shredded; provides a mild peppery kick)
• 0.25 cup Pasta Water (reserved from cooking spaghetti to thin sauce)
• 2 cups Fresh Greens (optional, for serving (e.g., arugula or mixed salad))

Instructions

1. Prep Ingredients

   Dice the onion, measure out all sauces, cheese, and pasta. Set a large pot of salted water to boil for the spaghetti.

   Time: PT5M

2. Sweat the Onion

   Heat the skillet over medium heat, drizzle 2 tbsp olive oil, add the diced onion, and sauté until translucent, about 3‑4 minutes. Sprinkle a pinch of salt.

   Time: PT5M

   Temperature: Medium

3. Brown the Ground Beef

   Add the 1‑lb ground beef to the skillet, break it up with the wooden spoon, and cook until fully browned, about 8‑10 minutes. Season with another 1 tsp salt.

   Time: PT10M

   Temperature: Medium‑High

4. Add Marinara and Simmer

   Reduce heat to low, pour in 2 cups marinara sauce, stir, and let it simmer gently for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Low

5. Cook the Spaghetti

   When the water boils, add the spaghetti and cook al dente according to package (usually 9‑11 minutes). Reserve 1/4 cup pasta water, then drain.

   Time: PT10M

   Temperature: Boiling

6. Make the Cream‑Parmesan Sauce

   In a saucepan, warm 1 cup heavy cream over medium heat until it just begins to bubble, then lower the heat and whisk in 1/2 cup grated Parmesan until smooth.

   Time: PT5M

   Temperature: Medium

7. Combine Spaghetti with Cream Sauce

   Add the drained spaghetti to the cream sauce, toss to coat, and drizzle the reserved pasta water if needed to achieve a glossy consistency.

   Time: PT5M

8. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Assemble the Bake

   Spread the creamy spaghetti evenly in the 9x13‑inch baking dish, spoon the meat‑marinara sauce over the top, and sprinkle 1 cup shredded three‑pepper Kobe Jack cheese.

   Time: PT5M

10. Bake

    Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and lightly golden.

    Time: PT20M

    Temperature: 350°F

11. Rest and Serve

    Remove from oven, let rest 5 minutes, then serve with a side of fresh greens.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

68g

Fat

22g

Fiber

4g