This baked spaghetti comes together as a cozy, layered casserole where tender pasta gets tossed in a rich, garlicky marinara built from sautéed onion, plenty of garlic, and a good hit of Italian seasoning and crushed red pepper for warmth. Everything gets layered into a baking dish with pockets of melted mozzarella and a generous dusting of Parmesan, then baked until the top turns golden and bubbly at the edges. A scattering of fresh parsley right before serving brightens the whole dish and adds that fresh, herby finish Mediterranean-style cooking is known for. It's a comforting, crowd-pleasing dinner that leans on tomatoes, herbs, and cheese for flavor rather than heaviness, making it a solid pick for a Mediterranean Diet Friendly table. Serve it straight from the baking dish with a simple green salad on the side and you've got an easy weeknight meal that still feels special.
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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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