Paula Deen Mama’s Spaghetti Casserole with Baked Garlic Herb Bread

Paula Deen Mama's spaghetti casserole with baked garlic herb bread turns ground beef, spaghetti sauce and two cheeses into a bubbly baked pasta dinner in 1 hour. Save this easy spaghetti casserole for Sunday dinner, church supper or weeknight dinner, because it feeds 8 and the bread bakes alongside it.

Bake the casserole until the mozzarella is fully melted and bubbling, a full 30 to 40 minutes. Pull it early and the cheese stays pale and rubbery instead of golden and stretchy.

Paula stirs the Parmesan and cooked spaghetti right into the beef sauce, so the cheese flavors every forkful instead of sitting only on top. The garlic bread bakes in foil in the same oven, which saves a second pan and keeps everything ready at once.

Paula Deen Mama's Spaghetti Casserole with Baked Garlic Herb Bread

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

640

kcal

Saucy beef and tender spaghetti bake under a blanket of melted mozzarella until the edges turn golden and bubbly. Foil-wrapped garlic herb bread heats alongside, then crisps up with a few minutes uncovered.

Ingredients

• salt
  

• 1 pound uncooked spaghetti
  

• 1 tablespoon extra virgin olive oil
  

• 1 pound ground beef
  

• 1/2 teaspoon salt
  

• 1/2 teaspoon dried oregano
  

• 1/4 teaspoon Freshly ground black pepper
  

• Pinch crushed red pepper flakes
  

• 1 26-ounce jar spaghetti sauce
  

• 3 ounces Parmesan cheese
  

• 8 ounces mozzarella cheese
  

• 1/2 cup (1 stick) butter
  

• 2 tablespoons Chopped fresh parsley
  

• 2 cloves garlic
  

• Pinch salt
  

• 1 16-inch loaf Italian bread
  

Directions

• Cook the spaghetti: Preheat the oven to 350°F and bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook it according to the package directions, then drain.
• Brown the beef: Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat, then add 1 pound ground beef. Cook about 5 minutes until brown, breaking the meat up with a fork as it cooks.
• Season the meat: Stir in 1/2 teaspoon salt, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper and a pinch of crushed red pepper flakes. Let the seasonings coat the beef before the sauce goes in.
• Build the sauce: Stir in 1 jar (26 ounces) spaghetti sauce and 3 ounces Parmesan cheese. Then fold in the cooked spaghetti until every strand is coated.
• Top and bake: Transfer everything to a baking dish and top evenly with 8 ounces mozzarella cheese. Bake for 30 to 40 minutes, until the cheese is melted and bubbling.
• Mix the garlic butter: While the casserole bakes, whisk together 1/2 cup butter, 2 tablespoons chopped fresh parsley, 2 cloves garlic and a pinch of salt. Keep it ready by the bread.
• Wrap the bread: Brush the butter mixture over the cut sides of both halves of the 16-inch loaf Italian bread. Then wrap each half in aluminum foil.
• Bake the bread: Bake the wrapped bread alongside the casserole for 15 to 20 minutes, until heated through. For crispier bread, unwrap it for the last 5 minutes, then serve it with the casserole.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this spaghetti casserole ahead of time?

You can assemble it up to a day ahead, cover it and keep it in the fridge. Add a few extra minutes to the baking time since it goes into the oven cold.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat covered with foil in a 350°F oven until hot all the way through, which keeps the pasta from drying out.

Can I use a different pasta?

Penne or rigatoni work fine if you don't have spaghetti, and you cook them the same way. Short pasta is also easier to scoop out of the baking dish.

What can I use instead of a Dutch oven?

Any large, deep skillet or heavy pot works, as long as it holds the beef, sauce and spaghetti together for stirring. Then move it all to a baking dish just like the recipe says.

What is the most common mistake with this casserole?

Overcooking the spaghetti is the usual problem, since it keeps softening in the oven. Cook it by the package directions and drain well so it doesn't turn mushy under the sauce.