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Cheesy Garlic Butter Beef Spaghetti

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This Cheesy Garlic Butter Beef Spaghetti is the ultimate weeknight comfort food. A rich, savory ground beef sauce loaded with garlic butter flavor, tossed with spaghetti and smothered in melted mozzarella and Parmesan cheese. Your whole family is going to go absolutely crazy for this one!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American, Italian
Calories: 487
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef 85/15
  • 12 oz spaghetti
  • 3 tablespoons salted butter
  • 5 cloves garlic freshly minced
  • 1 small yellow onion finely diced
  • 1 24 oz jar spaghetti sauce
  • ½ cup chicken or beef broth low sodium
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 2 cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese

Method
 

  1. Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  2. Bring a large pot of salted water to a boil. Cook spaghetti 1-2 minutes less than package directions (just shy of al dente). Drain thoroughly and set aside.
  3. In a large skillet over medium-high heat, brown the ground beef with the diced onion, breaking it into crumbles, until fully cooked through. Drain excess grease and return the skillet to medium heat.
  4. Add the butter and minced garlic to the skillet. Cook for 1-2 minutes, stirring constantly, until the butter is melted and the garlic is fragrant. Do not let it burn.
  5. Pour in the spaghetti sauce and broth. Add Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine and let the sauce simmer on low for 5 minutes. Taste and adjust seasoning as needed.
  6. Add the drained spaghetti directly into the skillet. Toss until all the pasta is thoroughly coated in the garlic butter beef sauce.
  7. Pour the pasta mixture into the prepared baking dish and spread evenly. Top with shredded mozzarella followed by the grated Parmesan.
  8. Cover tightly with foil (spray the inside of the foil with nonstick spray to prevent sticking). Bake covered for 15 minutes.
  9. Remove foil and bake for an additional 10-15 minutes, until the cheese is melted, golden, and bubbly.
  10. Let rest for 5 minutes before serving. Serve with garlic bread and a simple green salad.

Nutrition

Calories: 487kcalCarbohydrates: 46gProtein: 29gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 75mgSodium: 742mgPotassium: 621mgFiber: 3gSugar: 7gVitamin A: 680IUVitamin C: 8mgCalcium: 274mgIron: 3mg

Notes

To make ahead: assemble the dish, cover tightly with foil, and refrigerate overnight. Bake the next day, adding 5-8 extra minutes to the baking time since you are starting from cold. This is a fantastic option for a busy weeknight!
To freeze: assemble and cover the unbaked dish tightly with foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking per the instructions above. A great freezer meal to have on hand!
For a more nutritious spin, you can stir a couple of large handfuls of fresh baby spinach directly into the sauce right before tossing with the pasta. It wilts down beautifully and adds extra nutrients to the dish without changing the flavor.

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