Layered Spaghetti Casserole


8 ounces uncooked spaghetti
1 pound ground chuck
1 small onion, chopped
1 (26-ounce) jar spaghetti sauce
1/2 stick (1/4 cup) butter
1/4 cup all-purpose flour
1 (12-ounce) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups (8 ounces) shredded sharp cheddar cheese, divided


Cook pasta according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook beef and onion, stirring until beef crumbles and is no longer pink; drain. In a large bowl, combine pasta, meat mixture, and sauce; toss to combine. Set aside.

Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a small saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in evaporated milk; cook 5 minutes, or until thickened. Remove from heat; stir in Parmesan cheese, salt, and pepper.

Pour half the spaghetti mixture into baking dish; pour Parmesan cheese sauce over spaghetti. Sprinkle with 1 cup cheddar cheese. Top with remaining spaghetti mixture, and sprinkle with remaining 1 cup cheddar cheese.

Bake 20 to 25 minutes, or until heated through.