This baked spaghetti is pure comfort food: a rich, savory beef and marinara sauce simmered with onion, garlic, and a touch of red pepper flakes for warmth, then layered into a bubbling casserole with plenty of melted mozzarella and Parmesan. The double layer of pasta and sauce means every bite gets that golden, cheesy top along with a saucy, tender center, and the short bake gives you those irresistible crisp edges. Fresh parsley scattered over the top adds a bright finish before it hits the table. It's the kind of one-dish dinner that reheats beautifully and feeds a crowd without much fuss. This one holds up wonderfully on a gluten free table, so you can bring it to family dinner or weeknight rotation with total confidence.
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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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