Preparation
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Prep & Cook Pasta: Preheat your oven to 350°F (175°C). Cook the spaghetti according to package directions until al dente. Drain and set aside.
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Sauté Aromatics: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
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Brown the Beef: Add the ground beef, Italian seasoning, salt, and pepper to the skillet. Cook, breaking it up with a spoon, for 7-8 minutes until no pink remains.
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Create the Sauce: Using your hands or a spoon, crush the San Marzano tomatoes directly into a bowl. Pour the entire contents of the can (crushed tomatoes and juice) into the skillet with the beef. Stir to combine and bring the sauce to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
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Combine: Remove the skillet from the heat. Stir in the chopped fresh basil. Add the cooked spaghetti and toss until every strand is evenly coated in the sauce. Taste and adjust seasoning with more salt or pepper if desired.
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Top & Bake: If your skillet is not large enough, transfer the mixture to a greased 9×13 inch casserole dish. Otherwise, leave it in the skillet. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
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Bake: Transfer to the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and starting to turn golden brown.
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Serve: Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley and serve immediately.
Preparation
-
Prep & Cook Pasta: Preheat your oven to 350°F (175°C). Cook the spaghetti according to package directions until al dente. Drain and set aside.
-
Sauté Aromatics: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
-
Brown the Beef: Add the ground beef, Italian seasoning, salt, and pepper to the skillet. Cook, breaking it up with a spoon, for 7-8 minutes until no pink remains.
-
Create the Sauce: Using your hands or a spoon, crush the San Marzano tomatoes directly into a bowl. Pour the entire contents of the can (crushed tomatoes and juice) into the skillet with the beef. Stir to combine and bring the sauce to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
-
Combine: Remove the skillet from the heat. Stir in the chopped fresh basil. Add the cooked spaghetti and toss until every strand is evenly coated in the sauce. Taste and adjust seasoning with more salt or pepper if desired.
-
Top & Bake: If your skillet is not large enough, transfer the mixture to a greased 9×13 inch casserole dish. Otherwise, leave it in the skillet. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
-
Bake: Transfer to the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and starting to turn golden brown.
-
Serve: Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley and serve immediately.
