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A cheesy baked spaghetti casserole in a cast-iron skillet.
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5 / 4 votes

Cheesy Baked Spaghetti

This cheesy baked spaghetti, made with pasta, tomatoes, ground beef or Italian sausage, mozzarella, and Pecorino Romano is a true one-pan wonder that will satisfy even the pickiest eaters at your table.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Mains
Cuisine: Italian
Servings: 6 to 8 servings
Calories: 589

Ingredients

  • 2 tablespoons olive oil
  • 8 to 12 ounces lean ground beef (85% lean) or bulk sweet Italian sausage
  • 3 large garlic cloves, finely chopped
  • 1 small (about 5 oz) yellow onion, finely chopped
  • 1 teaspoon chopped fresh rosemary
  • 1/4 to 1/2 teaspoon dried red pepper flakes
  • 2 tablespoons tomato paste
  • One (28-ounce) can whole peeled Italian tomatoes, chopped in their can with kitchen scissors
  • 5 cups cold water
  • 1 tablespoon coarse kosher salt (preferably Diamond Crystal)
  • 1 pound dried spaghetti (uncooked), broken in half
  • 1/4 cup plus 2 tablespoons freshly grated Pecorino Romano cheese
  • 8 ounces low-moisture mozzarella cheese (not fresh), shredded
US - Metric

Instructions

  • Preheat the oven to 425°F (218°C) and adjust the rack to the upper third of the oven.
  • In a deep 14-inch (35-cm) ovenproof skillet or a Dutch oven over medium-high heat, warm the oil until shimmering, 2 to 4 minutes.
  • Add the ground beef or sausage and cook, breaking up large pieces with a spoon, until browned, 3 to 5 minutes.
  • Toss in the garlic, onion, rosemary, and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Stir in the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes.
  • Add the canned tomatoes and their juices, water, and salt. Cover and bring to a boil. Add the spaghetti and, using a wooden spoon, turn and stir the spaghetti in the liquid until it begins to soften, about 5 minutes.
  • Reduce the heat to a simmer and continue to cook, stirring frequently, until the pasta is al dente, 8 to 10 minutes, stirring to ensure the pasta cooks evenly and doesn’t stick to the skillet.
  • Remove the skillet from the heat. Stir in the Pecorino Romano cheese and then sprinkle the mozzarella on top. Bake until the cheesy baked spaghetti is bubbling and browned in spots, 10 to 12 minutes. If the cheese isn’t browned, you can crank up the broiler and slide it underneath that for about 1 minute.
  • Let rest for 5 minutes before serving.

Nutrition

Serving: 1portion | Calories: 589kcal | Carbohydrates: 59g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Monounsaturated Fat: 12g | Cholesterol: 63mg | Sodium: 1784mg | Fiber: 3g | Sugar: 3g