This cheesy baked spaghetti, made with pasta, tomatoes, ground beef or Italian sausage, mozzarella, and Pecorino Romano is a true one-pan wonder that will satisfy even the pickiest eaters at your table.

Entree Kids MeatlessMondays Vegetarian WeeknightWinners

Adapted from Anna Hezel | Lasagna | Clarkson Potter, 2019

Willpower doesn’t stand a chance against this cheesy baked spaghetti casserole that’s as much a one-pan wonder as they come. And, even better, it comes smothered with plenty of gooey mozzarella.–Angie Zoobkoff
Cheesy Baked Spaghetti Quick Glance 40 M 1 H Serves 6 to 8 Print Recipe
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Send Is required Sign me up for your newsletter, too! Is required 2 tablespoons olive oil 8 to 12 ounces lean ground beef (85% lean) or bulk sweet Italian sausage 3 large garlic cloves, finely chopped 1 small yellow onion (about 5 oz), finely chopped 1 teaspoon chopped fresh rosemary 1/4 to 1/2 teaspoon dried red pepper flakes 2 tablespoons tomato paste One (28-ounce) can whole peeled Italian tomatoes, chopped in their can with kitchen scissors 5 cups cold water 1 tablespoon coarse kosher salt (preferably Diamond Crystal) 1 pound dried spaghetti (uncooked), broken in half 1/4 cup plus 2 tablespoons freshly grated Pecorino Romano cheese 8 ounces low-moisture mozzarella cheese (not fresh), shredded Directions 1. Preheat the oven to 425°F (218°C) and adjust the rack to the upper third of the oven. 2. In a deep 14-inch (35-cm) ovenproof skillet or a Dutch oven over medium-high heat, warm the oil until shimmering, 2 to 4 minutes. 3. Add the ground beef or sausage and cook, breaking up large pieces with a spoon, until browned, 3 to 5 minutes. 4. Toss in the garlic, onion, rosemary, and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 5 minutes. 5. Stir in the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. 6. Add the canned tomatoes and their juices, water, and salt. Cover and bring to a boil. Add the spaghetti and, using a wooden spoon, turn and stir the spaghetti in the liquid until it begins to soften, about 5 minutes. 7. Reduce the heat to a simmer and continue to cook, stirring frequently, until the pasta is al dente, 8 to 10 minutes, stirring to ensure the pasta cooks evenly and doesn’t stick to the skillet. 8. Remove the skillet from the heat. Stir in the Pecorino Romano cheese and then sprinkle the mozzarella on top. Bake until the cheesy baked spaghetti is bubbling and browned in spots, 10 to 12 minutes. If the cheese isn’t browned, you can crank up the broiler and slide it underneath that for about 1 minute. 9. Let rest for 5 minutes before serving. Show Nutrition #Entree #MeatlessMondays #Vegetarian #WeeknightWinners® #Kids
Entree MeatlessMondays Vegetarian WeeknightWinners Kids

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