Step 1

Preheat the oven to 350 °F (177 °C). Turn the oven on before you start preparing the rest of the ingredients to give it time to warm up. On average, it will take an oven about 20 to 30 minutes to reach the right temperature.Set the oven to the broil setting first if you want it to heat up faster. Then, when you’re ready to put the casserole in, switch it back to the bake setting.

Step 2

Follow the instructions on the spaghetti package to cook the noodles. Boil a pot of water on the stove, then dump in 16 ounces (0.45 kg) of dry spaghetti. Let the noodles cook for 10 to 12 minutes before removing the pot from the heat and draining the pasta. Set the spaghetti aside.Add a pinch of salt to the pasta water if you want to make your spaghetti more flavorful.If you prefer al dente noodles, reduce the cooking time to about 8 to 10 minutes.

Step 3

Brown 3⁄4 pound (0.34 kg) of ground beef in the skillet for 7 minutes. Cook the meat until you don’t see any pink. To help it cook evenly and thoroughly, stir the beef in the skillet with a spatula while it’s browning.Use a 12 in (30 cm) skillet if you don’t want the meat to be overcrowded in the pan.You can use olive oil in the bottom of the pan when browning to add more flavor and fat to the meat, but it isn't necessary.Always wash your hands with soap and warm water immediately after handling raw beef. Otherwise, you could contaminate the rest of the kitchen.

Step 4

Drain the beef, then add the noodles and spaghetti sauce to the skillet. Once you’ve strained the grease from the skillet, stir in 1 16 oz (0.45 kg) jar of spaghetti sauce and the drained pasta. Mix the 3 ingredients well so that the meat flavor is infused into the sauce and the sauce coats all of the spaghetti.Don’t pour grease down the sink or you could damage the pipes. Strain it into a plastic container, let it cool, and then throw it away.Use premade spaghetti sauce from the store, or make your own from scratch.Make Your Own Spaghetti SauceIngredients:1 15 oz (0.43 kg) can of diced tomatoes1 15 oz (0.43 kg) can of tomato sauce1 6 oz (0.17 kg) can of tomato paste2 tablespoons (30 ml) of sugar1⁄2 teaspoon (2.5 ml) of basil1⁄2 teaspoon (2.5 ml) of oregano1⁄2 teaspoon (2.5 ml) of black pepper1⁄2 teaspoon (2.5 ml) of saltDirections:Combine all of the ingredients in a saucepan. Bring it to a simmer and let the sauce to cook for 20 to 30 minutes.

Step 5

Transfer the mixture into a greased 13 in × 9 in (33 cm × 23 cm) dish. Carefully pour the contents of the skillet into the bottom of the casserole dish to avoid any splatters. Use a spoon to spread the mixture out evenly in the dish, making sure even the edges and corners are filled.Grease the dish with olive oil, shortening, or butter to prevent the casserole from sticking to the bottom.If you’re using a nonstick dish, you don’t need to grease it.

Step 6

Sprinkle 1 cup (240 ml) of shredded cheddar cheese on top of the dish. Try to distribute the cheese across the entire casserole so every bite has some. You can use pre-shredded cheese, or shred it fresh yourself for more flavor.Feel free to top your spaghetti with another type of cheese instead of cheddar.

Step 7

Place the casserole in the oven to bake for 30 minutes. Set it on the middle rack, where the air circulates best so your food cooks evenly and all the way through. Avoid the urge to check on the dish by opening the oven door often. That lets out heat and affects how well your casserole cooks.Keep track of the time by using the clock app on your phone or setting a timer.

Step 8

Remove the dish from the oven and let it cool slightly. Once the 30 minutes is up, or when you see the cheese is brown and bubbly, carefully take the casserole out of the oven. Set it on a hot pad or trivet to rest briefly before eating. You’ll burn your mouth if you dig in too quickly!If there are leftovers, keep them in the refrigerator in an airtight container for up to 4 days.