If you’re looking for the ultimate, hassle-free spaghetti dinner, this recipe is for you. No precooking required! We’ve simplified the process by combining spaghetti, ground beef, and a flavorful tomato sauce in a baking dish and baking it all together in the oven. Breaking the spaghetti strands ensures they fit perfectly in the dish, while crumbled beef adds meaty bites throughout. With the addition of crushed tomatoes, tomato sauce, and a blend of savory spices, you’ll have a delicious pasta dinner with minimal effort. Baking the dish covered guarantees perfectly cooked spaghetti, and uncovering it at the end creates a thickened, rich sauce. Serve with grated Parmesan for the ultimate finishing touch.
INGREDIENTS:
12 ounces spaghetti, broken in half
1 pound 90 percent lean ground beef
Salt and pepper
1 (28-ounce) can of crushed tomatoes
2 ¼ cups water
1 (8-ounce) can of tomato sauce
½ ounce dried porcini mushrooms, rinsed and minced
½ teaspoon garlic powder (or 2 garlic cloves, minced)
½ teaspoon minced fresh oregano or ¼ teaspoon dried
¼ teaspoon red pepper flakes
Grated Parmesan cheese
PREPARATIONS:
Adjust the oven rack to the middle position and preheat the oven to 475 degrees. Grease a 13 by 9-inch baking dish with vegetable oil spray.
Spread the broken spaghetti evenly into the prepared baking dish. Crumble the ground beef into ½-inch pieces over the top of the spaghetti. Season with salt and pepper.
In a bowl, whisk together the crushed tomatoes, water, tomato sauce, minced porcini mushrooms, garlic powder (or minced garlic), minced oregano, red pepper flakes, ¾ teaspoon of salt, and ½ teaspoon of pepper.
Pour the tomato mixture over the spaghetti and beef into the baking dish. Toss gently with tongs to combine.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the baking dish from the oven and stir the pasta thoroughly, scraping the sides and bottom of the dish.
Return the uncovered dish to the oven and continue baking until the pasta is al dente and the sauce has thickened, for 5 to 8 minutes.
Toss the pasta to coat with the sauce. Season with salt and pepper to taste. Serve with grated Parmesan cheese.
YIELD:
This recipe yields approximately 4 servings.
SPECIAL INSTRUCTIONS:
Crumble the ground beef into pieces no larger than ½ inch.
Make sure to cover the baking dish tightly with aluminum foil to cook the spaghetti perfectly.
Stir the pasta thoroughly after the initial baking time to ensure even cooking.
TIPS:
Breaking the spaghetti in half allows it to fit better in the baking dish.
Use lean ground beef for a healthier option.
Garnish the dish with grated Parmesan cheese for added flavor.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 590
Fat: 13g
Saturated Fat: 5g
Cholesterol: 75mg
Carbohydrates: 80g
Protein: 39g
Fiber: 7g
Sodium: 1420mg
In conclusion, this no-prep spaghetti dinner is a time-saving and delicious way to enjoy a classic pasta dish. With the convenience of baking everything together in one dish, you’ll have a flavorful tomato sauce and perfectly cooked spaghetti without the hassle of precooking. The combination of ground beef, crushed tomatoes, and a blend of spices creates a hearty and satisfying meal. Serve it with grated Parmesan cheese for an extra layer of flavor. This recipe is perfect for busy weeknights when you want a comforting and effortless dinner. Enjoy the simplicity and deliciousness of this oven-baked spaghetti dish.
