Layers of tender spaghetti get tossed in a rich, garlicky tomato sauce built on softened onion and a hearty simmer of marinara and Italian seasoning, then packed into a baking dish for a golden, bubbling finish. Everything gets layered twice for maximum saucy coverage in every bite, so no strand goes uncoated. It bakes up bubbling at the edges with those irresistible golden spots on top, then rests just long enough to set before you dig in. Finished with a scatter of fresh parsley, it's the kind of cozy, crowd-pleasing casserole that makes a weeknight feel like a plan. This one is a genuinely great fit for a vegan table, easy to portion out for leftovers, and just as satisfying reheated the next day.
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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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