Easy Baked Spaghetti Recipe
Prep Time:
15 minutes
Cook Time:
1 hour, 30 minutes
Servings:
12 Servings
Ingredients
  • 1 tablespoon + 1 ½ teaspoon kosher salt, divided
  • 1 pound spaghetti
  • ½ yellow onion, chopped
  • 1 pound ground beef
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 8 tablespoons butter, divided
  • ½ cup Parmesan cheese, divided
  • 2 large eggs
  • ¼ cup flour
  • 2 cups whole milk
  • ¼ teaspoon fresh ground black pepper
  • pinch of fresh nutmeg
  • 1 cup mozzarella cheese, shredded
Directions
  1. Preheat oven to 350 F and spray a 9x13-inch baking dish with non-stick spray.
  2. Bring a large pot of water to a boil with 1 tablespoon of salt and cook the spaghetti until slightly under-cooked, about 9 minutes.
  3. Heat a large skillet over medium heat and spray with non-stick spray, then add the onion and cook for 3-5 minutes, until softened.
  4. Add the ground beef and 1 teaspoon of salt and continue cooking, crumbling the beef, until cooked through.
  5. Add the garlic and cook for 1 minute, stirring, then add the crushed tomatoes and dried basil and stir to combine with the beef and onions, cooking until bubbly.
  6. Turn off the heat and add the sugar, stirring to combine.
  7. Melt 4 tablespoons of butter in the microwave, then add it to a large bowl and allow to cool slightly. Add ¼ cup of Parmesan and the eggs and whisk together, then add the cooked and drained spaghetti and toss to coat.
  8. Add the beef/tomato sauce to the spaghetti and toss to coat.
  9. In a medium saucepan, add the remaining 4 tablespoons of butter and melt, then add the flour and whisk smooth. Slowly pour in the milk, whisking constantly. Cook until the sauce thickens into a bechamel sauce. Add the remaining ½ teaspoon of salt, a pinch of nutmeg, and fresh ground black pepper and whisk, then turn off the heat.
  10. Place half of the spaghetti in the bottom of the dish and gently press into a layer. Add half of the bechamel and spread evenly. Sprinkle with the remaining ¼ cup Parmesan. Then, layer on the rest of the spaghetti in a layer, then the rest of the bechamel.
  11. Cover with foil and bake for 40 minutes.
  12. After 40 minutes, remove the foil and top with mozzarella, then bake, uncovered, until the mozzarella is golden and bubbly, approximately 20 minutes.
  13. Let cool for at least 10 minutes before serving.