Layers of tender spaghetti get tossed in a rich, herby marinara sauce built on softened onion, garlic, and a good pinch of crushed red pepper for warmth, then piled into a baking dish and blanketed in melted mozzarella and Parmesan. The whole thing bakes uncovered until the top turns golden and bubbly, with that irresistible crust of cheese forming right at the edges of the pan. It's the kind of cozy, saucy casserole that reheats beautifully and feeds a crowd without much fuss. A scatter of fresh parsley at the end brightens things up and makes it look as good as it tastes. This one's a genuinely solid pick for a vegetarian dinner rotation, no asterisks needed.
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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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