Espageti Italyaei (اسپاگتی ایتالیایی) — Persian-Style Baked Spaghetti

• 400 gSpaghetti (regular or thin spaghetti)
• 4 lWater (for boiling pasta)
• 24 gFine sea salt (for pasta water (about 4 tsp))
• 45 mlVegetable oil (divided)
• 250 gOnion (finely diced (about 1 large))
• 150 gGreen bell pepper (diced (about 1 medium))
• 500 gGround beef (80–85% lean)
• 480 mlTomato sauce (plain tomato sauce (2 cups))
• 30 gTomato paste (for deeper color and body (2 tbsp))
• 2 gGround black pepper (about 1 tsp, or to taste)
• 2 gDried oregano (optional but common in many households (1 tsp))
• 250 gMozzarella cheese (low-moisture, shredded)

Instructions

1. 1

   Heat the oven to 190°C (375°F). Lightly oil a 23×33 cm (9×13 in) baking dish with 10 mL oil. Bring 4 L water to a rolling boil in a large pot, then dissolve 24 g salt. This seasoning is key because the pasta itself carries much of the final flavor.

2. 2

   Cook 400 g spaghetti until just shy of al dente, 1–2 minutes less than the package time (typically 7–9 minutes total). Stir during the first minute to prevent sticking. Drain well; do not rinse. Toss the drained pasta with 15 mL oil so strands stay separate and bake evenly.

3. 3

   Meanwhile, make the ragu: warm 20 mL oil in a wide skillet over medium heat. Add 250 g diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add 150 g diced green bell pepper and cook 4–5 minutes until the pepper softens and smells sweet, not raw.

4. 4

   Add 500 g ground beef to the skillet. Increase heat to medium-high and cook 6–8 minutes, breaking it into small crumbles, until no pink remains and some browned bits form. Stir in 7 g salt, 2 g black pepper, and 2 g oregano (if using) and cook 30 seconds to bloom the spices.

5. 5

   Stir in 30 g tomato paste and cook 1 minute to remove its raw edge. Add 480 mL tomato sauce, bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered 12–15 minutes, stirring occasionally, until thick enough to coat the meat; it should not be watery or it will make the bake soggy.

6. 6

   Assemble: spread one-third of the spaghetti in the prepared dish. Spoon on half of the ragu and spread evenly. Add another third of spaghetti, then the remaining ragu. Finish with the last third of spaghetti. Press gently with a spatula to compact the layers so the slices hold together after baking.

7. 7

   Top evenly with 250 g shredded mozzarella. Bake at 190°C (375°F) for 20–25 minutes until the cheese is fully melted and bubbling at the edges. For deeper browning, broil on high for 1–2 minutes, watching constantly to prevent scorching.

8. 8

   Rest 10–15 minutes before cutting; this sets the layers and keeps the cheese from sliding. Slice into squares and serve hot. If you prefer a softer, more casserole-like texture, rest only 5 minutes and spoon portions instead of slicing.