1 pound dried spaghetti pasta
2 pounds 80/20 ground beef
1 medium yellow onion, diced
5 cloves garlic, minced
Two 45-ounce jars preferred marinara or pasta sauce
1 tablespoon Italian seasoning
1½ cups shredded yellow cheddar cheese
3/4 cup shredded white cheddar cheese
Kosher salt and freshly ground black pepper
Bring a pot of salted water to a rolling boil. Add the spaghetti, and cook according to package instructions for al dente, about 8 minutes. Drain the pasta, and rinse with cold water to stop the cooking process. Drain again, and set aside.
In a large skillet, add the ground beef over medium heat. Break up with a spatula, and cook until browned, about 5-7 minutes. Drain most of the fat, but leave some remaining.
Add diced onions to the skillet, and cook until translucent, about 3-5 minutes. Add garlic to the skillet, and cook until fragrant, about 1 minute.
Add pasta sauce to the skillet, and stir to fully combine. Add salt, pepper and Italian seasoning to taste, and stir. Reduce heat to medium-low, and allow the mixture to simmer for 10 minutes.
Preheat the oven to 350 F.
To start building the casserole, take an ungreased 9-by-3-inch baking dish, and pour a small amount of the meat sauce on the bottom, covering the glass.
Add cooked pasta in a layer over the sauce. Cover the pasta with a layer of sauce, followed by a sprinkling of yellow cheddar cheese, and followed by a light sprinkling of white cheddar cheese. Repeat this layering process until all the ingredients are used up, with the cheese on top.
Place the casserole in the oven, and allow to cook until the cheese is melted and slightly browned, and the sides of the casserole are bubbling, about 30-40 minutes.
Remove the casserole from the oven, and allow to cool for 5-10 minutes. Serve directly from the casserole dish using a spatula or serving spoon. Garnish with sour cream, crème fraîche or fresh chopped parsley (optional).
Pro-tip: Prepare this dish without the beef for a delicious vegetarian version.
