Ingredients
Equipment
Method
- Preheat your oven to 375°F. Position the rack in the top third of the oven for optimal browning.
- Cook the spaghetti in salted water for 2 minutes less than package directions. This prevents overcooking during baking. Drain and place in a 9x13 baking dish.
- Brown the ground beef in a large skillet over medium-high heat. Add the chopped onion and oregano. Cook for about 10 minutes, stirring occasionally.
- Add oil if needed. The beef should release enough fat to cook the onion. If using very lean beef, add a tablespoon of olive oil. Remove excess fat if needed.
- Add minced garlic and cook for one minute until fragrant. Pour in the marinara sauce and let it warm through. Season with salt, pepper, and red pepper flakes if using.
- Pour the meat sauce over the cooked spaghetti. Toss everything together until well coated. Spread the mixture evenly in the baking dish.
- Layer the cheese properly. Sprinkle the grated parmesan first, then add the mozzarella and cheddar on top. This layering creates the best cheese distribution.
- Bake uncovered for 20 minutes. The cheese should be melted and bubbly. For extra golden color, broil for 2-3 minutes, watching carefully to prevent burning.
- Let the dish rest for 5-10 minutes before serving. This allows the cheese to set slightly and makes cutting easier.
Notes
Make-Ahead Tips: Assemble up to a day ahead and refrigerate. Add a few extra minutes to baking time. Can be frozen for up to 3 months.
Cheese Shortcut: Use 2 cups of a bagged mozzarella/cheddar blend to save time.
Serving: Cut into squares using a spatula. Garnish with fresh parsley if desired.
Storage: Refrigerate leftovers for 3-4 days or freeze for up to 3 months. Add marinara sauce when reheating if dry.