Cheesy Baked Spaghetti

Cheesy baked spaghetti tossed in a garlic parmesan cream sauce, topped with a seven spice beef marinara and baked under melted mozzarella. Sort of like macarona bechamel, but so much easier!

Course Main Course

Diet Halal

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 638kcal

Author Farah Abumaizar

Ingredients

For the pasta:

400-500 g spaghetti 1 pack, regular or whole wheat
salt for the pasta water

For the beef marinara:

2 tablespoons olive oil
1 medium onion finely diced
4 garlic cloves chopped
500 g ground beef 1 lb
1 teaspoon salt
1 teaspoon seven spice
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon powder
1 large jar ready-made pasta sauce 28 oz / about 800 g

For the cream sauce:

2 cups whipping (heavy) cream or cooking cream 500 ml
2 tablespoons butter 30 g
2 garlic cloves crushed
1/2-1 cup freshly grated Parmesan cheese plus extra for sprinkling on top

For the topping:

1-2 cups shredded mozzarella cheese
fresh parsley chopped, to garnish (optional)

Instructions

Cook the pasta in well-salted water according to package instructions until al dente. Drain, reserving ⅓ cup pasta water, and set aside.
Preheat the oven to 350°F (180°C).

For the beef marinara:

Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté gently until soft and translucent. Add the chopped garlic and cook for 30 seconds until fragrant.
Add the ground beef to the pan. Break it up with a wooden spoon and cook until fully browned. Drain excess fat if desired.
Season the beef with salt, black pepper, seven spice, cinnamon and oregano. Stir well to evenly coat the meat.
Lower the heat and pour in the pasta sauce. Stir and let the sauce simmer gently for 5-10 minutes.

For the creamy spaghetti:

In a separate pot, add the heavy (whipping) cream, butter and crushed garlic. Warm over medium-low heat until it just begins to lightly bubble.
Reduce the heat and stir in the grated Parmesan. Mix until fully melted and the sauce becomes smooth and glossy.
Add the cooked pasta directly into the cream sauce. Pour in a splash of the reserved pasta water and toss until everything is well coated.

To assemble and bake:

Transfer the creamy pasta to a 9x13-inch baking dish, spreading it into an even layer. Spoon the beef marinara generously over the top.
Finish with a light, even layer of shredded mozzarella and a sprinkle of extra Parmesan.
Bake for about 20 minutes, or until bubbly and golden in spots on top. Garnish with parsley and serve.

Video

Notes

Ingredient Notes

Spaghetti: regular or whole wheat both work.
Cream: whipping (heavy) cream or cooking cream both work.
Beef: I like to use really lean ground beef, but you can use a fattier one if you prefer.

Recipe Tips

Cook the spaghetti just to al dente. It softens more in the oven.
Don't skip the reserved pasta water. It helps the cream sauce cling to the pasta.
Keep the heat low after adding the Parmesan so the sauce stays smooth.

Storing Leftovers

Store covered in the fridge for up to 3-4 days, or freeze portions for up to 3 months.
Reheat covered in the oven, or microwave single portions with a splash of milk.

Nutrition