Ingredients
Equipment
Method
Brown the beef
- Brown ground beef in a skillet over campfire, using a steady sizzle, then drain excess fat so it doesn’t thin the sauce.
Assemble the bake
- Mix cooked spaghetti, beef, spaghetti sauce, half the mozzarella, Italian seasoning, and garlic powder until evenly combined.
- Spray Dutch oven with cooking spray and add spaghetti mixture.
- Top with remaining mozzarella and Parmesan to create a cheesy baked layer.
Bake over campfire coals
- Cover Dutch oven and place it on campfire coals with coals on top of the lid for even heat transfer.
- Cook for 30-35 minutes until cheese is melted and bubbly, watching for a golden, bubbling top when you lift the lid.
Rest and serve
- Let cool for 5 minutes before serving so the cheese sets slightly and slices/serves cleanly.
Notes
Pro tip: use the lid-coal setup so the bake heats from both the bottom and top—this helps the cheese go fully melted and bubbly instead of just soft. Store leftovers in the refrigerator up to 3-4 days in a covered container; reheat in the Dutch oven or microwave until hot. Freeze up to 2 months for best texture—thaw overnight in the fridge. For a lighter swap, use lean ground beef and part-skim mozzarella while keeping the Parmesan for flavor.