Equipment
Ingredients
Greasing and Seasoning
- 15 g unsalted butter, softened
- 10 g kosher salt
- 2 g black pepper
Spaghetti and Sauce
- 450 g spaghetti
- 30 ml olive oil
- 100 g yellow onion, chopped
- 18 g garlic, minced
- 6 g fresh thyme, chopped
- 6 g dried oregano
- 1 g red-pepper flakes
- 450 g ground beef
- 992 ml marinara sauce
- 15 g fresh basil, chopped
Ricotta Filling and Topping
- 225 g ricotta
- 75 g parmesan cheese, grated
- 1 egg
- 225 g mozzarella cheese, shredded
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Grease a 9-by-13-inch baking dish with butter.
Bring a large pot of water to a boil and add a generous amount of salt.
Cook the spaghetti in the boiling water until it is 1 minute before reaching al dente texture. Reserve 240ml (1 cup) of pasta water before draining.
Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until softened, approximately 6 to 8 minutes.
Add the garlic, thyme, oregano, red-pepper flakes, 7g of salt, and black pepper to the onions. Cook for 1 minute until fragrant.
Add the ground beef to the Dutch oven. Cook while breaking the meat into small pieces until fully browned, about 5 minutes.
Remove the pot from the heat. Stir in the marinara sauce, fresh basil, and cooked spaghetti until the pasta is evenly coated.
In a small bowl, whisk together the ricotta, 50g of parmesan, the egg, and 2g of salt until the mixture is smooth.
Spread half of the spaghetti mixture into the prepared baking dish. Dollop the ricotta mixture over the pasta and sprinkle with 110g of mozzarella.
Layer the remaining spaghetti on top and cover the dish tightly with aluminum foil.
Bake in the oven at 175°C (350°F) for 40 minutes.
Remove the foil. Top with the remaining mozzarella and parmesan. Bake uncovered for 5 to 10 minutes until the cheese is melted.
Let the dish rest for 5 minutes before slicing and serving.
Chef's Notes
- For a richer sauce, consider using a combination of ground beef and Italian sausage. Ensure the meat is browned well and the fat is drained before adding the marinara.
- Don't overcook the spaghetti initially. It will continue to cook in the oven, and starting with al dente pasta prevents it from becoming mushy.
- Taste and adjust the seasoning of the sauce before assembling. The saltiness of the cheese and pasta water can affect the final flavor.
- The ricotta filling can be enhanced with a pinch of nutmeg or some finely chopped fresh parsley for added depth of flavor.
- Allowing the baked spaghetti to rest for at least 5-10 minutes before serving helps the layers set, making it easier to slice and serve cleanly.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and plastic wrap.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
