Description
Hearty baked spasagna combines classic Italian pasta layers with comforting midwestern casserole techniques. Melted cheese, rich tomato sauce, and perfectly cooked noodles promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 grams) ground beef or Italian sausage
- 16 oz (454 grams) ricotta cheese
- 2 large eggs, beaten
- 1 lb (454 grams) spaghetti
- 1 jar (24 oz / 680 grams) marinara sauce
- 2 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup sour cream
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
Instructions
- Preheat Oven: Calibrate oven to 375F (190C), establishing optimal thermal conditions for baking.
- Pasta Preparation: Boil spaghetti until achieving perfect al dente consistency, then drain carefully.
- Meat and Sauce Development: Brown selected meat in skillet, discarding excess fat. Integrate marinara with Italian seasoning, onion powder, and red pepper flakes. Simmer sauce to intensify flavor profile.
- Cheese Fusion: Whisk ricotta, sour cream, Parmesan, mozzarella, eggs, garlic powder, salt, and black pepper into harmonious blend. Incorporate cooked spaghetti, ensuring complete coating.
- Layering Foundation: Lightly grease baking dish. Spread initial spaghetti-cheese layer across bottom, creating substantial base.
- Meat Sauce Integration: Distribute half the meat sauce over pasta layer, establishing robust flavor foundation.
- Final Assembly: Complete layering with remaining spaghetti mixture, topping with residual meat sauce. Sprinkle additional mozzarella and Parmesan for golden, melted surface.
- Baking Process: Cover with aluminum foil, bake for 25 minutes. Remove foil, continue baking 10-15 minutes until cheese transforms into bubbling, golden landscape.
- Serving Presentation: Rest briefly to stabilize flavors and texture. Slice and serve immediately, complemented by fresh salad or warm garlic bread for complete dining experience.
Notes
- Pasta Precision: Cook spaghetti just until al dente to prevent mushiness when baking, maintaining a perfect texture throughout the dish.
- Meat Management: Thoroughly drain excess fat from browned meat to avoid a greasy final result and ensure a cleaner, more concentrated flavor profile.
- Cheese Coating Technique: Fully coat spaghetti with cheese mixture before layering to guarantee each strand is evenly seasoned and creamy.
- Temperature Control: Let the spasagna rest for 5-10 minutes after baking to allow flavors to meld and make cutting easier without losing structural integrity.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 600
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 150 mg