Ingredients
Scale
- For the Spaghetti Base:
- 1 pound (450g) spaghetti, or your favorite long pasta
- 1 tablespoon olive oil
- 1 teaspoon salt (for pasta water)
- For the Meat Sauce:
- 1 tablespoon olive oil
- 1 pound (450g) lean ground beef (or a mix of ground beef and Italian sausage)
- 1 medium yellow onion, finely chopped
- 2–3 cloves garlic, minced
- 1 (28-ounce / 794g) can crushed tomatoes
- 1 (15-ounce / 425g) can tomato sauce
- 1 (6-ounce / 170g) can tomato paste
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 teaspoon granulated sugar (optional, to balance acidity)
- 1/4 cup fresh parsley, chopped (optional, for garnish and flavor)
- For the Cheesy Ricotta Layer (Optional but Recommended):
- 15 ounces (425g) whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Pinch of salt and pepper
- For the Toppings & Assembly:
- 2 cups (8 ounces / 226g) shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 4–6 ounces (113-170g) sliced pepperoni
- Optional pizza toppings: sliced black olives, sautéed mushrooms, diced bell peppers, cooked crumbled bacon.
Instructions
- Cook the Spaghetti:
- Bring a large pot of salted water to a rolling boil. Add the 1 tablespoon of olive oil and the spaghetti.
- Cook according to package directions until al dente (slightly firm to the bite). It’s important not to overcook it, as it will continue to cook in the oven.
- Drain the spaghetti well and set aside. You can toss it with a teaspoon of olive oil to prevent sticking if it will sit for a while.
- Prepare the Meat Sauce:
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Add the ground beef (and Italian sausage, if using). Cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
- Add the Italian seasoning, oregano, basil, salt, pepper, and sugar (if using). Stir everything together.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes to allow the flavors to meld. Stir occasionally. If using fresh parsley in the sauce, stir it in during the last 5 minutes of simmering.
- Prepare the Ricotta Mixture (if using):
- While the sauce is simmering, prepare the ricotta layer. In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup grated Parmesan cheese, chopped parsley, salt, and pepper. Mix until well combined. Set aside.
- Preheat Oven and Prepare Baking Dish:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish (or a similar-sized casserole dish).
- Assemble the Casserole:
- First Layer (Spaghetti): Spread half of the cooked spaghetti evenly in the bottom of the prepared baking dish.
- Second Layer (Ricotta – if using): If you’re using the ricotta mixture, dollop it evenly over the spaghetti layer and gently spread it out. If not using ricotta, you can proceed to the next step or add a thin layer of meat sauce here.
- Third Layer (Meat Sauce): Spoon half of the meat sauce over the spaghetti (or ricotta layer).
- Fourth Layer (Cheese): Sprinkle 1 cup of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese over the meat sauce.
- Fifth Layer (More Spaghetti): Add the remaining cooked spaghetti on top of the cheese.
- Sixth Layer (Remaining Meat Sauce): Spread the rest of the meat sauce evenly over the spaghetti.
- Seventh Layer (Final Cheese & Toppings): Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top.
- Eighth Layer (Pepperoni & Other Toppings): Arrange the pepperoni slices (and any other desired pizza toppings like olives, mushrooms, or bell peppers) evenly over the cheese.
- Bake the Casserole:
- Place the baking dish in the preheated oven.
- Bake for 25-35 minutes, or until the casserole is hot and bubbly, the cheese is melted and golden brown, and the pepperoni is slightly crisped. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Rest and Serve:
- Once baked, carefully remove the casserole from the oven. Let it rest for 10-15 minutes before slicing and serving. This allows the casserole to set, making it easier to serve neat portions and preventing the filling from running out.
- Garnish with fresh chopped parsley or basil before serving, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-700