Preheat oven to 375°F.

Cook spaghetti according to package directions until al dente. Drain well.

While spaghetti cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon. Cook until browned, about 8 to 10 minutes. Drain any excess fat.

Stir in marinara sauce, salt, and black pepper. Bring to a simmer, then reduce heat to low and let it cook gently for 10 minutes, allowing flavors to meld.

In a large bowl, combine the cooked spaghetti and the meat sauce, tossing until the spaghetti is fully coated.

Transfer half of the sauced spaghetti to a 9x13 inch baking dish. Sprinkle with 1 cup of mozzarella cheese.

Add the remaining sauced spaghetti to the dish, spreading evenly.

THE KEY FOR THE EPIC CHEESE PULL! Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top. Place the baking dish in the preheated oven. Bake for 15 to 20 minutes, just until the cheese is fully melted and starts to bubble lightly around the edges.

Important for that Epic Cheese Pull: The trick is not to overbake the cheese! Remove it from the oven as soon as it's melted and bubbly, ensuring it stays soft and pliable. Overbaking can make the cheese tough or oily, preventing that beautiful stretch.

Let the dish rest for 5 minutes before serving to allow the cheese to set slightly, which actually makes it even easier to scoop with that satisfying, long cheese pull. Serve immediately while hot for the best results.