Baked Spaghetti Casserole Recipe

This Baked Spaghetti Casserole recipe is a kicked-up version of your old favorite with the addition of some different yummy cheeses and whole-wheat breadcrumbs on top. Be sure to serve with a simple salad for a complete meal.

Ingreadient

• 1/2 pound whole-wheat spaghetti
• 2 eggs
• 3/4 cup parmesan cheese (grated and divided)
• 1 tablespoon olive oil (+ extra for greasing the casserole dish)
• 1/2 onion (peeled and diced)
• 1/2 green bell pepper (deseeded and diced)
• 1 pound ground beef
• 1 clove garlic (minced)
• 1/2 teaspoon salt
• crushed red pepper (to taste (a few firm shakes for us))
• 1 – 26 oz pasta sauce (or 3 cups homemade (link in notes))
• 3/4 cup ricotta cheese
• 1 cup mozzarella cheese (grated)
• 1/4 cup whole-wheat breadcrumbsa

Step by step

1. Preheat oven to 350 degrees F. Brush a rectangular baking dish with olive oil and set aside.
2. Cook the spaghetti noodles al dente, drain, and then mix with the eggs and 1/2 cup of the Parmesan cheese. Put in the bottom of the casserole dish.
3. In a large saute pan over medium heat, warm the olive oil. Add the onion and bell pepper and cook until soft, but not brown, about 5 minutes.
4. Add the beef to the pan and break up the meat with a spatula. Cook until the beef is brown all the way through. Drain and discard the fat (I find putting a lid on the pan helps with this job).
5. Add the garlic, salt, and red pepper, and cook for 1 more minute before adding the red sauce to pan. Heat for an additional few minutes.
6. Pour the meat/sauce mixture on top of the noodles in the casserole dish. Top with dollops of ricotta cheese, grated mozzarella, breadcrumbs, and remaining 1/4 cup Parmesan cheese. Bake for 30 to 40 minutes or until golden brown on top. Serve warm and enjoy.