Cheesy Beef Spaghetti for a Quick Family Dinner Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready to go. Chop any additional herbs if desired, though the base recipe is delicious on its own.

Have a colander ready in the sink for draining the pasta and ensure the oven rack is positioned in the upper third for the broiling step. Having everything prepped allows for a smooth cooking process, as the steps move quickly once the water begins to boil.

Instructions

Preparing the base

1. 1Prepare the pasta and sauce
   Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente. Meanwhile, in a large skillet over medium-high heat, brown the ground beef until completely cooked through, reaching an internal temperature of 160°F (71°C). Drain any excess fat, then stir in the marinara sauce and simmer gently.
   Look for The beef should be browned and the sauce should be bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook the pasta, as it will soften further when mixed with the hot sauce.

The meat should be browned and aromatic, with the marinara sauce fully integrated into the beef. The kitchen should smell savory and rich. Ensure no pink remains in the meat before moving to the next phase.

Tossing the pasta

2. 2Combine and assemble
   Drain the cooked spaghetti and add it directly into the skillet with the meat sauce. Toss well using tongs to ensure every strand is evenly coated. Transfer the mixture into a baking dish, spreading it out into an even layer.
   Look for The pasta should be fully coated in the red sauce.
   Tip Use tongs to lift the pasta so the sauce coats the bottom of the strands.

The pasta should be thoroughly coated in the meat sauce. The texture should look glossy and cohesive, with no dry strands of spaghetti visible. The mixture should be ready for the final layer of cheese.

Broiling the cheese

3. 3Melt the cheese and serve
   Sprinkle the shredded mozzarella cheese generously over the top of the pasta. Place the dish under a broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and slightly browned. Allow to rest for 5 minutes before serving to let the sauce set slightly.
   Look for The cheese should be golden brown and bubbling.
   Tip Watch the broiler closely so the cheese does not burn.

The top layer of cheese should look molten, bubbly, and have light brown spots across the surface. The dish should sound slightly sizzling when pulled from the oven. Ensure the cheese is melted through.

Common mistakes

A common mistake is overcooking the pasta before it even hits the sauce; aim for al dente, as it will continue to cook slightly in the oven.

Another pitfall is overcrowding the skillet while browning the beef, which can lead to steaming rather than browning.

Finally, do not neglect the resting period, as this allows the sauce to thicken and the cheese to set, making it easier to serve without it falling apart completely.

How to tell it’s done

The dish is considered done once the meat has reached an internal temperature of 160°F (71°C) and the cheese on top has melted into a bubbly, golden layer.

The spaghetti should be tender yet firm to the bite, and the sauce should have thickened slightly around the noodles. Allow the dish to sit for a few minutes after removing it from the heat to ensure the sauce holds together well during serving.

• Ground meat: 160°F (71°C) in the thickest part