Baked Spaghetti with Minced Beef and Bacon

Ingredients

For the Spaghetti:

• Water: Enough for boiling
• Salt: To taste
• Vegetable oil: 1 tablespoon
• Spaghetti: 300 g (10.5 oz) or about 3 cups (dry)

For the Meat Sauce:

• Bacon: 200 g (7 oz) or about 1½ cups, diced
• Red onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Minced beef: 700 g (1.5 lbs) or about 3½ cups
• Salt: To taste
• Ground black pepper: To taste
• Sweet paprika (dried, ground): To taste
• Dried oregano: To taste
• Tomato sauce: 200 g (7 oz) or about ¾ cup

For the Béchamel Sauce:

• Butter: 40 g (3 tablespoons)
• Flour: 30 g (2 tablespoons)
• Milk: 500 ml (2 cups)
• Salt: To taste
• Ground black pepper: To taste

For the Topping:

• Hard mozzarella cheese: 100 g (3.5 oz) or about 1 cup, grated

Directions

• Prepare the Spaghetti:
  • Boil water in a large pot, adding salt and vegetable oil.
  • Cook the spaghetti until al dente according to the package instructions. Drain and set aside.
• Prepare the Meat Sauce:
  • Cook the diced bacon in a large frying pan over medium heat until crispy. Remove and set aside.
  • In the same pan, sauté the chopped red onion and minced garlic until fragrant.
  • Add the minced beef and cook until browned.
  • Season with salt, black pepper, paprika, and oregano to taste.
  • Stir in the tomato sauce and cooked bacon. Let simmer for 5-7 minutes.
• Prepare the Béchamel Sauce:
  • Melt butter in a saucepan over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute.
  • Gradually pour in the milk, whisking continuously to prevent lumps.
  • Cook the mixture, stirring constantly, until it thickens. Season with salt and black pepper to taste.
• Assemble the Dish:
  • Preheat the oven to 180°C (355°F).
  • In a greased baking dish, layer half of the cooked spaghetti, followed by half of the meat sauce, and then a layer of béchamel sauce.
  • Repeat the layers, and top with grated mozzarella cheese.
• Bake:
  • Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.

    Serving Suggestions

    • Serve hot with a fresh green salad or steamed vegetables.
    • Pair with garlic bread for an even heartier meal.
    • Garnish with freshly chopped parsley or basil for added flavor.

    Cooking Tips

    • Slightly undercook the spaghetti to prevent it from becoming mushy during baking.
    • Use freshly grated mozzarella for a better melting texture.
    • Coat the bacon with a little flour before cooking to make it extra crispy.

    Nutritional Benefits

    • High in protein from beef and cheese.
    • Provides energy from carbohydrates in the spaghetti.
    • Contains calcium and vitamins from the béchamel sauce.

    Dietary Information

    • Contains gluten and dairy; not suitable for those with allergies unless substitutions are made.
    • Can be made pork-free by omitting the bacon.

    Nutritional Facts (per serving, assuming 8 servings)

    • Calories: 480
    • Protein: 28g
    • Carbohydrates: 45g
    • Fats: 18g
    • Fiber: 2g

    Storage

    • Refrigerate in an airtight container for up to 3 days; reheat in the oven or microwave.
    • Freeze individual portions for up to 2 months; thaw overnight in the refrigerator before reheating.

    Why You’ll Love This Recipe

    • Easy to prepare with simple pantry staples.
    • Rich layers of meat sauce, béchamel, and cheese create an irresistible flavor.
    • Perfect for meal prep or feeding a crowd.
    • Customizable with your favorite seasonings or cheeses.

    Conclusion
    This Baked Spaghetti with Minced Beef and Bacon is the ultimate comfort food, combining hearty flavors with creamy and cheesy goodness. Its ease of preparation and delicious results make it a family favorite for weeknight dinners or special occasions. With its golden crust and flavorful layers, this dish is sure to be a hit at your table. Try it once, and it’ll become a regular in your recipe rotation!

    Frequently Asked Questions

    1. Can I use a different type of pasta?
       Yes, penne, rigatoni, or ziti work well as substitutes.
    2. What if I don’t have mozzarella?
       You can use cheddar, gouda, or any cheese that melts well.
    3. Can I make this dish ahead of time?
       Yes, assemble the layers, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
    4. Can I freeze this dish?
       Yes, freeze it unbaked or after baking. For best results, thaw overnight in the fridge before reheating.
    5. How do I prevent the pasta from drying out?
       Ensure enough sauce layers to keep the pasta moist during baking.
    6. Can I add vegetables?
       Absolutely! Add diced bell peppers, zucchini, or mushrooms for extra nutrition.
    7. Is it possible to make this spicy?
       Add red chili flakes or cayenne pepper to the meat sauce for a kick.
    8. Can I use ground turkey or chicken instead of beef?
       Yes, both make excellent substitutes for a lighter option.
    9. How do I know the béchamel is thick enough?
       It should coat the back of a spoon without running off.
    10. What’s the best way to reheat leftovers?
        Cover with foil and bake at 180°C (355°F) for 15-20 minutes or microwave individual portions.