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Cook spaghetti in salted water, according to package directions. Drain.
Combine shredded mozzarella and cheddar; set aside.
Meanwhile, season ground beef with salt and pepper. Brown ground beef in a large skillet; drain. Add sauce to ground beef and bring to a simmer to heat through.
Combine cooked spaghetti and sauce; toss to coat. Stir in 3 cups shredded cheese.
Spoon into a greased 9x13" baking dish. Top evenly with remaining 1 cup shredded cheese.
Bake at 350℉ for 30 minutes until heated through and cheese is melty.
Use up to 1 & 1/2 lbs. of ground beef if you'd like your baked spaghetti extra-meaty.
We use Prego or Ragu brand marinara sauce. Any meatless/marinara sauce works great, so use your favorite.
It never hurts to add even more cheese! For the best and meltiest result, shred the cheeses yourself from a block rather than using packaged pre-shredded cheese.
This recipe makes a pretty big batch of baked spaghetti that's certainly enough for leftovers for our family. The recipe can easily be halved to make a smaller pan, if you'd like.