Tinis Baked Spaghetti (Printable)

Spaghetti combined with creamy cheese sauce and savory ground beef, baked until golden and bubbly.

# What You'll Need:

→ Pasta & Cheese Sauce

01 - 12 oz spaghetti
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup shredded mozzarella cheese
06 - 1 cup shredded sharp cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp ground nutmeg (optional)

→ Meat Sauce

11 - 1 lb ground beef
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 24 oz jar marinara sauce
15 - 1 tsp dried Italian herbs
16 - 1/2 tsp red pepper flakes (optional)
17 - Salt and pepper, to taste

→ Topping

18 - 1/2 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
20 - 2 tbsp chopped fresh parsley (optional)

# Method:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil spaghetti in salted water until al dente, drain, and set aside.
03 - In a large skillet over medium heat, brown the ground beef and drain excess fat.
04 - Add chopped onion and minced garlic to the skillet; sauté until softened, about 3 minutes.
05 - Stir in marinara sauce, Italian herbs, red pepper flakes, salt, and pepper; simmer for 5 minutes and set aside.
06 - Melt butter in a medium saucepan over medium heat, whisk in flour, and cook for 1 minute.
07 - Gradually whisk in whole milk, stirring until thickened, about 3 to 4 minutes.
08 - Remove from heat and stir in mozzarella, cheddar, Parmesan, salt, pepper, and nutmeg until smooth.
09 - Toss cooked spaghetti with cheese sauce until fully coated.
10 - Place half of the spaghetti mixture in the baking dish; top with half the meat sauce. Repeat layers.
11 - Sprinkle remaining mozzarella and Parmesan cheese over the top.
12 - Bake for 25 to 30 minutes until bubbly and golden. Let rest for 10 minutes before serving. Garnish with parsley if desired.

# Expert Advice:

01 -
  • It's the kind of dish that satisfies everyone at the table, from picky eaters to those who want real substance.
  • The creamy cheese sauce under the meat sauce creates layers of flavor that surprise you with every forkful.
  • You can make it ahead and bake it later, which means less stress when you're feeding a crowd.
02 -
  • Don't skip the resting time after baking—it looks done earlier but cutting into it right away makes it fall apart on the plate.
  • If your cheese sauce breaks or gets grainy, it means the heat was too high; keep it medium and patient when adding milk.
  • Taste your meat sauce before combining everything; you might want more salt or a pinch more red pepper flakes depending on your marinara.
03 -
  • Use freshly shredded cheese if possible—pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
  • Don't let your cheese sauce sit too long before combining with pasta; warm cheese behaves better and coats more evenly.
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