Make ahead: The meat sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before using.
You can also fully assemble the casserole, cover it with aluminum foil coated lightly with cooking spray (spray the foil side that will touch the food), and refrigerate for up to 2 days before baking. When ready to bake, cook covered for 15 minutes, then remove the foil and bake uncovered for an additional 30 minutes.
Two smaller casseroles: Instead of one large casserole, divide the recipe into two 8x8-inch baking dishes. This is ideal if you want to freeze one portion for a future meal.
Freezing: The baked spaghetti casserole can be frozen directly in the baking dish for up to 2 months. Allow it to cool completely, then wrap tightly in aluminum foil. When ready to reheat, bake it covered straight from the freezer for 1 hour, then remove the foil and bake uncovered for another 15 minutes.
Storage: Leftovers should be kept in an airtight container and refrigerated, where they will keep for up to 4 days.
Double Sauce Spaghetti Delight
Double Sauce Spaghetti Delight masterfully combines tangy tomato and creamy cheese sauces for a rich, comforting pasta bake perfect for any occasion. Its versatility and satisfying flavors make it a timeless favorite that delights both casual and gourmet palates alike.
Ingredients
For the sauce:
- 1 medium yellow onion
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 32-ounce jar marinara sauce (approximately 3 ½ cups)
- ½ cup water
For assembly:
- 8 ounces low-moisture mozzarella cheese about 2 cups shredded
- 2 ounces Parmesan cheese ¾ cup freshly grated or ½ cup store-bought grated
- 12 sprigs fresh parsley roughly ⅓ of a medium bunch
- 1 15-ounce container whole-milk ricotta cheese
- 2 large eggs
- ½ teaspoon kosher salt
- 1 pound dried spaghetti
Instructions
- Prepare the sauce: Dice 1 medium yellow onion (about 1 ½ cups) and finely chop 3 garlic cloves. Heat 1 tablespoon olive oil in a large frying pan or skillet over medium heat. Add the onion, garlic, 1 pound lean ground beef, 1 teaspoon Italian seasoning, 1 ½ teaspoons kosher salt, and ¼ teaspoon freshly ground black pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the onion is soft, about 8 to 10 minutes. Stir in 1 (32-ounce) jar marinara sauce. Pour ½ cup water into the empty marinara jar, seal it, and shake to loosen any remaining sauce. Add this water to the pan, stir to combine, and bring to a simmer. Lower the heat to maintain a gentle simmer and cook for 15 minutes to blend the flavors while you preheat the oven and prepare the other ingredients.
- Cook the pasta and assemble the dish: Position a rack in the top third of the oven and preheat to 375°F. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, grate 8 ounces of low-moisture mozzarella cheese using the large holes of a box grater (about 2 cups). Finely grate 2 ounces of Parmesan cheese using the small holes of the grater (about ¾ cup) or measure ½ cup of store-bought grated Parmesan. Pick the leaves from 12 sprigs of fresh parsley and finely chop until you have roughly ¼ cup. In a medium bowl, combine half of the Parmesan, 3 tablespoons of the chopped parsley, 1 (15-ounce) container of whole-milk ricotta cheese, 2 large eggs, and ½ teaspoon kosher salt. Whisk together until smooth.
- Add 1 pound of dried spaghetti to the boiling water and cook according to package instructions, reducing the cooking time by 1 minute to keep it slightly firm. Drain the pasta and return it to the empty pot. Pour in half of the meat sauce (about 3 cups) and toss to coat the noodles evenly. Transfer half of the sauced pasta into a greased 9x13-inch baking dish, spreading it into an even layer. Dollop the ricotta mixture evenly over the pasta and smooth it out. Sprinkle half of the mozzarella cheese on top. Layer the remaining pasta over this, then spread the rest of the sauce evenly over the top, ensuring the pasta is fully covered. Sprinkle with the remaining mozzarella and Parmesan cheeses.
- Bake the casserole uncovered for about 30 minutes, or until the edges are bubbly and the cheese is melted and golden in spots. Allow the dish to cool for 10 minutes before garnishing with the reserved parsley. Cut into squares like lasagna and serve warm.