Print

Southern Baked Spaghetti Casserole

Print Recipe

A hearty, high-protein Southern Baked Spaghetti Casserole made with lean ground beef, al dente pasta, fresh herbs, marinara, and melted mozzarella. Perfect for family dinners, potlucks, and freezer meal prep.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb lean ground beef 93% lean recommended
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 14.5 oz canned diced tomatoes drained
  • 24 oz marinara sauce up to 32 oz for a saucier casserole; Raos Homemade recommended
  • 1 tbsp fresh basil chopped; substitute 1 tsp dried
  • 1 tbsp fresh oregano chopped; substitute 1 tsp dried
  • 1 tsp salt or to taste
  • black pepper to taste
  • 12 oz spaghetti Barilla Protein Plus recommended for extra protein
  • 0.5 cup parmesan cheese freshly shredded
  • 1.5 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 350°F. Heat olive oil in a large skillet over medium heat.
  2. Add ground beef and cook, breaking it apart with a spoon, until no pink remains, about 78 minutes.
  3. Add the diced onion, green pepper, and minced garlic. Cook, stirring often, until softened and fragrant, about 45 minutes.
  4. Drain excess liquid from the meat mixture. Stir in the drained diced tomatoes, marinara sauce, fresh basil, oregano, salt, and pepper. Reduce heat to low and simmer for 10 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti al dente, about 12 minutes less than package directions. Drain well but do not rinse.
  6. Grease a 9×13 inch baking dish generously. Add the spaghetti and toss with parmesan cheese. Pour meat sauce over the top and stir gently to combine. Sprinkle mozzarella evenly across the top.
  7. Bake uncovered at 350°F for 30 minutes, until the cheese is melted, bubbly, and lightly golden. If cheese browns too quickly, tent with foil for the last 10 minutes. Let rest 5 minutes before serving.

Notes

Use Barilla Protein Plus pasta for an extra 16g of protein per recipe. Cook pasta al dente to prevent mushiness when baked. Do not rinse pasta after draining. Adjust marinara from 24 to 32 oz based on desired sauciness. Freezer instructions: assemble unbaked, wrap with foil, freeze up to 3 months, thaw overnight before baking.

Find it online: https://www.delicetreats.com/southern-baked-spaghetti-casserole/