Yield:8 servings • Unsalted butter, for greasing the pan • Kosher salt (such as Diamond Crystal) and black pepper • 1pound spaghetti • 2tablespoons olive oil • 1large yellow onion, chopped • 2tablespoons minced garlic (about 5 cloves) • 2teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried • 1½teaspoons dried oregano, plus more for serving • ¼teaspoon red-pepper flakes, plus more to taste • 1pound ground beef (at least 85-percent lean) • 1(32- to 35-ounce) jar marinara sauce • ½cup fresh basil or parsley leaves, chopped, plus more for serving • 1cup/8 ounces ricotta cheese • ¾cup grated Parmesan • 1large egg • 2cups/8 ounces shredded low-moisture mozzarella
This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake.
PREPARATION • Step 1 Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente. • Step 2 While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1½ teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute. • Step 3 Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well. • Step 4 In a small bowl, combine the ricotta, ½ cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth. • Step 5 Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer. • Step 6 Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining ¼ cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more. • Step 7 Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.