Creamy Baked Spaghetti Casserole
Ingredients
For the spaghetti layer
400 g (14 oz) spaghetti
Salt (for boiling water)
For the meat sauce
500 g (1 lb) ground beef or chicken
1 small onion, finely chopped
2 cloves garlic, minced
2 cups tomato sauce
2 tbsp tomato paste
1 tsp paprika
1 tsp dried oregano or Italian seasoning
Salt and black pepper to taste
2 tbsp olive oil
For the creamy béchamel topping
3 tbsp butter
3 tbsp all-purpose flour
3 cups milk (warm)
1 cup shredded mozzarella or cheddar cheese
Salt and pepper to taste
Optional: pinch of nutmeg
Instructions
- Cook the spaghetti
Bring salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside. - Prepare the meat sauce
Heat olive oil in a pan over medium heat. Sauté onion until soft, then add garlic and cook briefly. Add ground meat and cook until browned. Stir in tomato sauce, tomato paste, and seasonings. Simmer 8–10 minutes until thick. Remove from heat. - Make the béchamel sauce
Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Gradually add warm milk while whisking to avoid lumps. Cook until thick and smooth. Season with salt, pepper, and nutmeg. Stir in half of the cheese. - Assemble the casserole
Preheat oven to 180°C (350°F).
In a greased baking dish, layer half the spaghetti, spread the meat sauce evenly, then add the remaining spaghetti. Pour the béchamel sauce on top and sprinkle remaining cheese. - Bake
Bake for 25–30 minutes or until golden and bubbly. - Serve
Let rest for 5–10 minutes before slicing. Serve warm.
