Hearty ground beef simmers down with softened onion and garlic until it's deeply savory, then gets folded into a rich marinara built up with Italian seasoning and a touch of crushed red pepper for warmth. Every strand of pasta gets tossed right in the skillet so it soaks up all that sauce before it's layered into a baking dish and sent into the oven to bubble and set. The top comes out golden in spots with those irresistible crisped edges, while the center stays saucy and tender all the way through. A scatter of fresh parsley at the end brightens up the whole dish and makes it feel restaurant-worthy despite the simple weeknight method. It's the kind of cozy, crowd-pleasing bake that reheats beautifully for lunch the next day, and it holds up as a solid choice for a dairy free dinner rotation.
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Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions indicate — it should be noticeably underdone and still firm at the center. Drain and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tablespoon in the pan.
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