Family-Favorite Baked Spaghetti with Ground Beef & Tomato Sauce (with Simple Green Salad)

Ingredients

• 12 oz spaghetti
• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara or tomato basil sauce
• 1 (14.5 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley (optional)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup bread crumbs (optional, for extra crunch)
• 4 cups mixed salad greens
• 1 pint cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp kosher salt (for salad)
• 1/4 tsp black pepper (for salad)

Instructions

1. Stir in garlic and cook 30–60 seconds until fragrant. Mix in tomato paste, oregano, basil, salt, and pepper.
2. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
3. Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Drain and set aside.
4. In a large skillet over medium heat, warm olive oil. Add diced onion and cook 4–5 minutes until softened. Add ground beef and cook until browned, breaking it up as it cooks.
5. Add marinara sauce and crushed tomatoes. Simmer 15–20 minutes, stirring occasionally, until slightly thickened. Stir in parsley if using.
6. In the baking dish, combine spaghetti with about 1/2 to 2/3 of the meat-tomato sauce. Spread into an even layer.
7. Top with mozzarella and parmesan. Spoon remaining sauce over the top. If using, sprinkle bread crumbs for a crispier finish.
8. Bake 20–25 minutes, until bubbling and lightly golden. Rest 5–10 minutes before serving.
9. Make the green salad: In a large bowl, toss greens with cherry tomatoes and cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Serve alongside the baked spaghetti.