Cheesy Baked Spaghetti Meat (Print Version)

# Ingredients:

→ Pasta & Dairy

01 - 450 grams spaghetti, cooked al dente
02 - 240 ml shredded mozzarella cheese
03 - 120 ml grated Parmesan cheese

→ Meat & Produce

04 - 450 grams ground beef
05 - 1 small onion, diced
06 - 1 green bell pepper, diced
07 - 1 red bell pepper, diced
08 - 2 cloves garlic, minced

→ Sauce & Seasoning

09 - 1 can (794 grams) crushed tomatoes
10 - 1 can (425 grams) tomato sauce
11 - 15 ml olive oil
12 - 5 ml Italian seasoning
13 - 2.5 ml dried basil
14 - 2.5 ml black pepper
15 - 2.5 ml salt

# Instructions:

01 - Preheat your oven to 175°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
02 - Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain thoroughly using a colander and set aside.
03 - In a large skillet, heat 15 ml of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat.
04 - Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the skillet with the browned beef. Sauté for 5 to 7 minutes, or until the vegetables have softened and become fragrant.
05 - Stir in the crushed tomatoes, tomato sauce, Italian seasoning, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 15 to 20 minutes, allowing the flavors to fully meld.
06 - In a large bowl, or directly in the skillet, combine the cooked spaghetti with the hearty meat sauce, tossing until the pasta is evenly coated. Transfer this mixture into your prepared baking dish.
07 - Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the spaghetti mixture. Bake uncovered for 20 to 25 minutes, or until the casserole is hot, bubbly, and the cheese is golden brown.
08 - Remove the baked spaghetti from the oven and allow it to rest for a few minutes before serving warm directly from the dish. This casserole pairs wonderfully with garlic bread or a fresh green salad.

# Notes:

01 - For a vegetarian version, substitute ground beef with lentils or plant-based crumbles.
02 - Enhance creaminess by adding a layer of ricotta cheese between the pasta and meat sauce.
03 - For a spicier kick, incorporate a pinch of red pepper flakes into the sauce.
04 - Prepare this dish in advance by assembling the casserole and refrigerating for up to 24 hours before baking. If baking from cold, extend baking time by 10-15 minutes.
05 - Store any leftover baked spaghetti in an airtight container within the refrigerator for up to 3 days.

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