Baked Spaghetti Casserole

In a large pan over medium heat, add olive oil. Once hot, add the diced onion and sauté until softened.

Season the onions with salt, then add the ground beef. Cook, breaking it up with a spoon, until fully browned.

Season the browned meat with another pinch of salt. Lower the heat and stir in your favorite marinara sauce. Let it simmer gently.

In a separate pot, warm the heavy cream over medium heat until it just begins to bubble around the edges.

Reduce the heat to low and stir in the freshly grated Parmesan cheese until it melts into a smooth sauce.

Add the cooked spaghetti to the cream sauce, followed by a splash of reserved pasta water to help thicken the sauce and coat the noodles. Toss everything together until the spaghetti is fully coated.

Transfer the creamy spaghetti to a 9x13 inch baking dish and spread it into an even layer.

Pour the meat sauce over the spaghetti layer and spread it evenly.

Top the casserole with a generous layer of shredded cheese.

Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the cheese is melted and bubbly.

Garnish with dried parsley before serving.