Cheesy Baked Spaghetti Recipe

Ingredients

• 16 oz Half-and-Half (If unavailable, mix equal parts whole milk and heavy cream (8 oz each).)
• 12 oz Mozzarella Cheese (Shredded from a block for best melt.)
• 6 oz Parmesan Cheese (Finely grated.)
• 1 lb Spaghetti Noodles (Broken in half (pot‑ready) or regular long strands.)
• 2 cloves Garlic (Minced.)
• 1 small Onion (Finely chopped.)
• 1.25 lb Lean Ground Beef (80% lean recommended.)
• 24 oz Spaghetti Sauce (Store‑bought jar or homemade.)
• 2 tbsp Olive Oil (Extra‑virgin preferred.)
• to taste Salt
• to taste Black Pepper
• 1 tbsp Parsley (Dried or fresh, for garnish.)

Instructions

1. Prepare aromatics

   Finely chop the small onion and mince the garlic cloves. Set aside.

   Time: PT5M

2. Sauté onion and garlic

   Heat the skillet over medium heat, add 2 tbsp olive oil, then sauté the onion for about 1 minute. Add the minced garlic and continue sautéing until the onion is soft and translucent, about 2 more minutes.

   Time: PT3M

   Temperature: Medium

3. Brown the ground beef

   Add the lean ground beef to the skillet. Break it up with a spoon and cook until fully browned, about 5‑7 minutes. Season with salt and pepper (about ¼ tsp salt for ½ lb meat; scale up to ½‑1 tsp for a full pound).

   Time: PT7M

   Temperature: Medium

4. Simmer the meat sauce

   Stir in the 24 oz jar of spaghetti sauce. Reduce heat to medium‑low and let the mixture simmer for 15 minutes, stirring occasionally, until it thickens slightly.

   Time: PT15M

   Temperature: Medium‑low

5. Make the cheese‑cream sauce

   In a separate saucepan, warm the 16 oz half‑and‑half over medium heat until just simmering. Gradually whisk in half of the shredded mozzarella and all of the grated Parmesan until fully melted and smooth. Reserve the remaining mozzarella for topping.

   Time: PT5M

   Temperature: Medium

6. Cook the spaghetti

   Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook until al dente, about 9‑10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: Boiling

7. Combine noodles with cheese sauce

   Return the drained spaghetti to the saucepan with the cheese‑cream sauce. Toss until the noodles are evenly coated.

   Time: PT3M

8. Assemble the bake

   Grease a 9‑by‑13 baking dish with spray oil or butter. Spread the cheesy spaghetti evenly, then spoon the thickened meat sauce over the top. Sprinkle the reserved mozzarella evenly.

   Time: PT5M

9. Bake or broil

   Place the dish in a pre‑heated oven at 450°F on the upper rack for about 10 minutes, or under the broiler on high for 2‑3 minutes, until the cheese is golden brown and bubbly.

   Time: PT10M

   Temperature: 450°F

10. Rest and garnish

    Remove the bake from the oven, let it sit for 10‑15 minutes, then garnish with dried parsley (or fresh if preferred). Slice and serve.

    Time: PT10M

Nutrition Facts

Calories

925

Protein

45 g

Carbohydrates

90 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Half-and-Half: Whole milk + heavy cream
• Instead of Mozzarella Cheese: Monterey Jack, Provolone
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Spaghetti Noodles: Fettuccine, Penne
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Onion: Shallot, Leek
• Instead of Lean Ground Beef: Ground turkey, Ground chicken
• Instead of Spaghetti Sauce: Marinara sauce, Tomato basil sauce
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Parsley: Italian seasoning

Equipment Needed

• Large Skillet
• Large Pot
• 9‑by‑13 Baking Dish
• Mixing Spoon
• Whisk
• Knife
• Cutting Board
• Measuring Cups & Spoons
• Oven
• Spray Oil or Butter for greasing (optional)

Critical Steps — Do Not Skip

• Sauté the onion and garlic until translucent without browning the garlic.
• Simmer the meat sauce long enough to thicken (about 15 minutes).
• Melt the cheeses into the half‑and‑half slowly to avoid curdling.
• Bake until the cheese topping is golden and bubbly.

Chef Tips from the Video

• For extra flavor, add a pinch of dried oregano or Italian seasoning to the meat sauce.
• Use freshly grated Parmesan for a brighter, more aromatic cheese sauce.
• If you like a crunchy topping, sprinkle a mixture of breadcrumbs and melted butter over the cheese before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe dish for up to 2 months; reheat covered at 350°F until hot.

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

Make-Ahead Tips

• Prepare the meat sauce and cheese‑cream sauce a day ahead; refrigerate separately.
• Cook the spaghetti al dente, toss with a little olive oil, and store in the fridge.
• Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.

Frequently Asked Questions