Tinis Baked Spaghetti Fusion (Print View)

Creamy cheese sauce combined with savory beef and baked spaghetti layers for a hearty main dish.

# Components:

→ 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)

# Directions:

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

# Expert Advice:

01 -
  • It's the rare casserole that satisfies both the creamy-sauce craving and the tomato-sauce craving at the same time.
  • You can prep most of it ahead and just pop it in the oven when guests arrive, which means less stress and more time to actually enjoy people.
  • Leftovers taste even better the next day, when all those flavors have had time to get to know each other.
02 -
  • If your cheese sauce breaks or gets grainy, it usually means the heat was too high or you didn't whisk enough; make a fresh batch rather than trying to fix it—it only takes a few extra minutes.
  • Undercooking the pasta matters more than you'd think; it should have a slight firmness in the center because the oven will soften it further, and there's nothing worse than biting into mushy noodles in a casserole.
03 -
  • Don't be timid with the cheese; this is a dish that rewards generosity, and the extra cheese makes the difference between good and memorable.
  • If your baking dish isn't quite deep enough and you're worried about overflow, place it on a sheet tray in the oven as insurance against spills.
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