A friend from Italy showed me this recipe. The best dinner I've ever eaten Ingredients: 300 g spaghetti. 200 g bacon. 1 red onion. 3 cloves of garlic. 700 g minced beef. 200 g tomato sauce. 40 g butter. .. ☑️Must express something to keep getting my recipes.

 

Introduction & Why You’ll Love It

This dish takes familiar elements—spaghetti pasta, minced (ground) beef, smoky bacon, tomato-rich sauce, maybe a béchamel or cheese topping—and combines them into a warm, oven-baked casserole that’s comforting, shareable and full of flavour. We’ve got the savoury depth of beef and bacon, the comforting carbs of spaghetti, the tang and sweetness of tomato sauce, and the melt-in-your-mouth cheese finish. It’s ideal for family dinners, potlucks, or any time you want something hearty and satisfying.

Recipes that are very close to this version can be found online; for example one version describes a dish with 300 g spaghetti, 200 g diced bacon, 700 g minced beef, tomato sauce, a béchamel layer and topping of mozzarella cheese. Greenku Recipes+2bbuding.com+2
We will draw from those proportions, but also add explanation and tips so you can adapt as needed.

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Ingredients (for ~8 servings)

Here are the ingredients, grouped by component, along with notes and optional substitutions.

Pasta base

• 300 g (≈10.5 oz) dry spaghetti (about 3 cups) Greenku Recipes

• Salt (for pasta-water)

• 1 tbsp vegetable oil (to prevent sticking) bbuding.com+1

Meat & bacon sauce

• 200 g (≈7 oz) bacon, diced (about 1½ cups) bbuding.com

• 700 g (≈1.5 lb) minced beef (ground beef) Greenku Recipes

• 1 medium red onion, finely chopped Greenku Recipes+1

• 3 garlic cloves, minced bbuding.com+1

• Tomato sauce: 200 g (≈¾ cup) or adjust upward if you like more sauce Greenku Recipes

• Optional (for richer flavour): crushed/ diced tomatoes, tomato paste, herbs (oregano, basil), paprika, salt & pepper (for seasoning) kynall recipes+1

Béchamel (cream) layer – optional but recommended

• 40 g butter (≈3 tablespoons) Greenku Recipes

• 30 g all-purpose flour (≈2 tablespoons) Greenku Recipes

• 500 ml (2 cups) milk Greenku Recipes

• Salt & ground black pepper to taste

Cheese topping / Bake finish

• 100 g hard mozzarella, grated (≈1 cup) Greenku Recipes

• You could also add other cheeses (cheddar, Parmesan) for extra depth.

• Butter or cooking spray to grease the baking dish.

Optional garnishes

• Fresh parsley or basil, chopped

• A light drizzle of olive oil

• A pinch of red pepper flakes (if you like a little heat)

• Freshly ground black pepper

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Equipment Needed

• Large pot (for boiling pasta)

• Large frying pan or skillet (for bacon & meat sauce)

• Saucepan for béchamel sauce (if using)

• Whisk, wooden spoon or spatula

• Baking dish (approx 9×13-inch or similar capacity)

• Colander/strainer to drain pasta

• Grater for cheese

• Oven mitts & cooling rack

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Step by Step Instructions

Step 1: Pre-heat & prepare

Pre-heat your oven to 180 °C (≈355 °F) to 190 °C (≈375 °F), depending on how hot your oven runs. Some of the source recipes use 180 °C (≈355 °F) for about 30 minutes of baking. Greenku Recipes+1
Grease the baking dish with butter or cooking spray to prevent sticking and make serving easier.

Step 2: Cook the spaghetti

Bring a large pot of salted water to the boil. Add the spaghetti and the tablespoon of oil. Cook until al dente, meaning slightly under-done (because it will continue to cook in the oven). Drain the spaghetti and set aside. Taking it just a minute or two less than the package directions is smart so it doesn't turn mushy after baking.

Step 3: Prepare the bacon & meat sauce

1. In a large frying pan over medium heat, cook the diced bacon until it’s nicely crisp and its fat has rendered. Remove the cooked bacon pieces and set aside.

2. In the same pan (in the bacon fat), add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant (about 2–3 minutes).

3. Add the minced beef (ground beef) to the pan. Cook until the beef is browned, breaking it up with a spoon or spatula so you don’t have large clumps. Drain any excess fat if needed.

4. Season the meat with salt, pepper, paprika, oregano, basil, or any herbs you like. Some recipes use sweet paprika and dried oregano for extra flavour. Greenku Recipes+1

5. Stir in the tomato sauce (and optional diced tomatoes or tomato paste if you’re using). Add back the cooked bacon pieces. Let the sauce simmer for about 5-10 minutes so the flavours meld and the sauce thickens slightly. (One source suggests 5-7 minutes). bbuding.com+1

6. Taste the sauce and adjust seasoning (salt, pepper, herbs) as needed.

Step 4: Make the béchamel (if using)

While the sauce is simmering (or after), make the creamy layer: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute (this cooks out the “raw flour” taste). Then gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens into a smooth sauce that coats the back of a spoon (approx 3-5 minutes). Season with salt and ground black pepper. Setting aside until assembly. (This layer adds creaminess and contrasts nicely with the meat/tomato base.) Greenku Recipes

Step 5: Assemble the casserole

1. In your greased baking dish, spread half of the cooked spaghetti evenly on the bottom.

2. Spread half of the meat-bacon-tomato sauce over the spaghetti.

3. If using béchamel, pour half the béchamel sauce over the meat sauce layer.

4. Then repeat: add the remaining spaghetti, the remaining meat sauce, and then the remaining béchamel layer (if using).

5. Finally, sprinkle the grated mozzarella (and any other cheese you like) evenly over the top. The cheese layer will melt and form a golden crust during baking. Greenku Recipes+1

Step 6: Bake

Cover the dish with foil (which helps the casserole heat through without drying out). Place in the pre-heated oven and bake for about 20-30 minutes (depending on temperature). Then remove the foil and bake for another 10-15 minutes (or until the top cheese is golden brown, bubbling, and the dish is set). One source suggests baking 30 minutes to golden and bubbly at 180 °C. Greenku Recipes

Step 7: Rest and serve

When done, remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the layers to “settle” so it doesn’t ooze out all over when you serve. Garnish with chopped parsley or basil for a fresh touch.

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Tips & Techniques for Best Results

• Under-cook the pasta slightly: Since it will bake further, don’t cook spaghetti fully to soft; al dente is better.

• Crisp the bacon: Properly crisped bacon adds texture and flavour—don’t skip this step.

• Drain excess fat: After browning the meat, if there’s too much grease, drain to avoid a greasy casserole.

• Layer evenly: Try to distribute spaghetti, sauce and béchamel (if using) evenly so every bite has balanced flavour.

• Cheese choice matters: Freshly grated mozzarella melts better. You can combine cheeses (mozzarella + cheddar + Parmesan) for extra flavour.

• Cover & uncover baking: Covering at first prevents drying; uncovering allows the cheese to brown nicely.

• Resting time: Allowing the dish to sit after baking helps the sauce set and makes for cleaner slices.

• Make-ahead friendly: You can prepare the dish up to the point of baking, cover and refrigerate, then bake when ready (may need extra baking time from cold).

• Customize heating time: If your oven runs hot, you may need a lower temperature or shorter bake. Know your oven.

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Variations & Customisations

• Vegetable add-ins: Sauté chopped mushrooms, bell peppers, zucchini or spinach along with the onions to increase veggie content.

• Spice it up: Add red pepper flakes, hot paprika or diced chilli for heat.

• Cheese swap: Use provolone, fontina or even gouda for a different cheese profile.

• Sauce depth: Add a splash of red wine to the meat sauce, or a tablespoon of Worcestershire sauce for extra umami.

• Pasta shape: While this is “spaghetti”, you can swap in penne, rigatoni or fusilli (which may hold the sauce better).

• Meat variation: Use a mix of minced beef and pork for extra richness.

• Bacon alternatives: Smoked pancetta or lardons can replace bacon for a slightly different smoky flavour.

• Gluten-free: Use gluten-free spaghetti and substitute gluten-free flour in the béchamel.

• Lighter version: Skip the béchamel and use a lighter cheese topping, or substitute lower-fat milk.

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Serving Suggestions

• Serve with a crisp green salad (e.g., romaine, cherry tomatoes, cucumber) to balance richness.

• Garlic bread or focaccia pairs beautifully.

• A side of steamed green vegetables (such as broccoli or beans) adds freshness and colour.

• A glass of medium-bodied red wine (such as Merlot or Chianti) complements the beef and tomato depth.

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Approximate Nutritional Information (per serving)

Because this is a hearty, indulgent dish, the numbers will reflect that. Based on ~8 servings:

• Calories: ~ 450-550 per serving (depending on cheese amount, bacon fat, etc.)

• Protein: high (thanks to minced beef + cheese)

• Carbohydrates: moderate (from spaghetti)

• Fat: moderate to high (bacon, cheese, béchamel)
  If you are counting macros or calories, you can reduce cheese, use leaner beef or skip the béchamel to lighten it.

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Troubleshooting Common Issues

• Top cheese not browning: If the cheese hasn’t browned enough, switch the oven to broil for the last 1–2 minutes—watch closely to prevent burning.

• Pasta too mushy: This often happens if the spaghetti was over-cooked initially, or too much liquid in the sauce. Next time cook pasta a bit less and ensure sauce is slightly thick before baking.

• Sauce too watery: If the meat sauce or béchamel seem thin, let them simmer a bit longer on the stovetop to reduce excess moisture.

• Bacon flavour not strong: Ensure bacon is crisped properly and you use some of its rendered fat to cook onions/garlic, which builds that smoky depth.

• Slices fall apart: If the casserole is too loose, let it rest a bit longer after baking; you can also reduce the béchamel slightly or increase cheese topping to help binding.

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Final Thoughts

This Baked Spaghetti with Minced Beef and Bacon recipe is a wonderful blend of comfort and indulgence. It steps beyond plain spaghetti with meat sauce by incorporating the baked element, the layering, the creamy béchamel (optional but awesome), and the smoky bacon which elevates the flavour significantly. It’s perfect for sharing, soothing, and enjoying with loved ones.

You can absolutely adapt it to your pantry and preferences, ditching or adding ingredients as you like. But following the core steps will give you a satisfying, flavour-rich dish that will likely become a regular in your rotation.

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If you like, I can prepare a printable PDF version of this recipe (with ingredients checklist and instructions) for you. Or I can pull in some step-by-step photos or a video tutorial. Would you like me to do that?