Is sausage or ground beef better for spaghetti?

There is no right or wrong answer on this, you can use the two interchangeably or incorporate them together. I usually prefer ground beef when I make spaghetti, but sausage lends a lot of spices and seasonings that you will not get with ground beef.

How much spaghetti should I cook per person?

A serving of pasta for one person should technically be 2 oz of dry pasta, which is 1 cup when cooked. Keeping that in mind, one pound of pasta should serve 8 but that usually only serves about 4 people in my mind.

Do I need to cook fresh pasta before baking?

For this recipe we will cook the pasta first, most baked pasta is precooked. The trick is to make sure you cook it to al dente. The pasta will keep absorbing moisture while it bakes and this allows it to absorb some of the sauce without over cooking during the baking process.

Cheesy Baked Spaghetti

Name: Cheesy Baked Spaghetti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Cuisine: Italian
Ingredients: 2 lb spaghetti; 1 lb ground beef; 1 lb Italian sausage (mild, medium or hot); 1 package frozen spinach, thawed; 2 cups heavy cream; 2 cups Chicken broth + ¼ cup flour, slurry; 1 can crushed tomatoes (28 oz); 3 tsp minced garlic; ½ onion, chopped; ½ tsp marjoram; ½ tsp tarragon; ½ tsp parsley; 2 eggs; 16 oz ricotta cheese; ½ cup shredded mozzarella cheese

Cheesy Baked Spaghetti

Print Recipe

Cheesy baked spaghetti is the lasagna alternative you didn’t know you were missing. Made to feed a crowd, this baked spaghetti casserole is loaded with sausage, spinach and lots of Italian cheeses. This hearty casserole makes enough to feed 16 people.

Author: Theresa
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 1x
Category: Main Course
Method: Baking
Cuisine: Italian

Ingredients

Scale

2 lb spaghetti
1 lb ground beef
1 lb Italian sausage (mild, medium or hot)
1 package frozen spinach, thawed
2 cups heavy cream
2 cups Chicken broth + ¼ cup flour, slurry
1 can crushed tomatoes (28 oz)
3 tsp minced garlic
½ onion, chopped
½ tsp marjoram
½ tsp tarragon
½ tsp parsley
2 eggs
16 oz ricotta cheese
½ cup shredded mozzarella cheese

Instructions

Preheat oven to 350˚F.
Cook spaghetti to al denté, according the package directions; drain, drizzle with oil and set aside.
Brown beef and sausage in a large skillet over medium heat. When cooked through, remove from skillet.
Melt butter and sauté garlic and onions, until fragrant.
Whisk in heavy cream and chicken broth slurry with marjoram, tarragon, parsley.
Add crushed tomatoes and spinach. Stir until well combined and simmer for 5 minutes.
Remove and reserve 2 cups of sauce. Stir spaghetti into sauce remaining in skillet.
In a separate bowl, combine ricotta cheese and eggs. Stir until well incorporated.
Layer baking dish as follows: Sauce, spaghetti, beef and sausage, ricotta mixture, remaining sauce, mozzarella cheese.
Bake at 350˚F for 30-45 minutes or until cheese is golden and bubbling on edges.

Nutrition

Serving Size:
Calories: 404
Sugar: 3.2 g
Sodium: 294.7 mg
Fat: 13.8 g
Saturated Fat: 7.4 g
Carbohydrates: 47.9 g
Fiber: 2.7 g
Protein: 21.4 g
Cholesterol: 78.2 mg

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Find it online: https://sparklerecipe.co/baked-spaghetti/