Baked Spaghetti Recipe
My Baked Spaghetti Recipe is overflowing with cheesy goodness, savory ground beef, and a rich homemade tomato sauce—perfect for any cozy oven-baked casserole night.
From the moment I first spooned this warm, bubbly pasta onto my plate, I knew it would become a staple at family dinners. Baked spaghetti combines tender pasta, hearty ground beef, and layers of mozzarella and Parmesan in a single dish that feels both nostalgic and new. I love serving it when the air turns crisp and the leaves start to fall, but honestly, it’s welcome on any table—holiday potlucks, busy weeknights, or a laid-back Sunday supper. Using lean ground beef and a simple marinara keeps this comfort food on the lighter side, and sneaking in a handful of spinach boosts the nutrition without compromising that cheesy, saucy magic.
Why You’ll Love This Recipe
- Cheesy comfort in every forkful—because who doesn’t crave melty mozzarella?
- Hearty ground beef and tomato sauce make it a complete one-dish meal.
- Ready in under an hour—perfect for busy families or last-minute gatherings.
- Make-ahead friendly: assemble, chill, and bake when you’re ready.
- Freezer-proof for worry-free meal planning.
- Crowd-pleaser: kids ask for seconds, adults sneak extra cheese.
- Uses pantry staples—no exotic ingredients required.
- Versatile twists: vegetarian, spicy, or loaded with extra veggies.
Ingredients
1 pound (450g) spaghetti pasta, broken in half (Barilla or De Cecco recommended)
1 tablespoon extra-virgin olive oil (choose a fruity Italian bottle for depth)
1 pound (450g) lean ground beef (93/7) or ground turkey for a lighter touch
1 medium yellow onion, finely chopped (Vidalia adds a subtle sweetness)
2 cloves garlic, minced (fresh delivers the best aroma)
24 ounces (680g) marinara sauce (homemade or a jar of Rao’s Tomato Basil)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional, if you like a hint of heat)
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese (part-skim or whole milk from your local deli)
½ cup grated Parmesan cheese (Parmigiano-Reggiano for extra flavor)
2 tablespoons chopped fresh parsley (optional, for garnish)
Tip: Cook pasta just shy of al dente—about 1–2 minutes less than package directions—so it finishes perfectly in the oven.
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for 7–8 minutes, until it still has a bit of bite. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Toss in the minced garlic and ground beef. Use a wooden spoon to break up the meat. Cook until no pink remains, about 6–7 minutes. Season with salt, pepper, oregano, basil, and red pepper flakes.
- Pour in the marinara sauce. Stir and let it simmer gently for 5 minutes so the flavors meld—if it looks too thin, let it bubble uncovered a bit longer.
- In a large mixing bowl, combine the drained spaghetti and meat-sauce mixture. Stir until every strand is coated in that rich tomato sauce.
- Transfer half of the pasta-sauce blend into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan over it. Layer the remaining pasta, then top with the rest of the cheeses.
- Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–12 minutes until cheese bubbles and starts to turn golden.
- Let the casserole rest for 5 minutes before cutting. Garnish with fresh parsley and serve warm.
Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes
Bake Time: 25 minutes (including covered and uncovered stages)
Total Time: about 50 minutes
Variations
• Swap ground beef for Italian sausage to up the flavor.
• Stir in a handful of fresh spinach or chopped mushrooms for extra veggies.
• Use gluten-free spaghetti and dairy-free cheese to suit dietary needs.
• Toss in roasted red peppers or sun-dried tomatoes for a tangy twist.
• Add a crunch with panko breadcrumbs mixed with a teaspoon of olive oil.
• Mix in cooked chicken or turkey sausage for a lighter protein option.
Storage & Reheating
Refrigerator: Cover the cooled casserole tightly with foil or plastic wrap. Keeps well for 3–4 days.
Freezer: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm individual servings in the microwave for 2–3 minutes, or place the casserole (covered) in a 350°F oven for 15–20 minutes until heated through. Uncover for the last 5 minutes to crisp the top.
Make-Ahead Tip: Assemble the dish, cover, and refrigerate up to 24 hours before baking—just add an extra 5 minutes to the covered bake time.
Notes
You know what? My secret for extra flavor is a splash of red wine added to the sauce while it simmers—just a tablespoon or two.
If your sauce feels watery, sprinkle in a teaspoon of tomato paste or let it simmer a bit longer to thicken.
Part-skim mozzarella can get oily if overbaked; try a 50/50 mix of part-skim and whole-milk cheese for balance.
On busy nights, I toss in extra veggies—zucchini or bell pepper—to stretch the meal and sneak in nutrition.
Leftovers often taste even better the next day, once the flavors have married overnight.
FAQs
Q: Can I make this vegetarian?
A: Absolutely. Skip the ground beef, double up on veggies like mushrooms or eggplant, and add a can of drained chickpeas for protein.
Q: Why is my baked spaghetti watery?
A: Most likely the sauce was too thin or not simmered long enough. Let it bubble uncovered for a few minutes to reduce excess liquid.
Q: What size baking dish should I use?
A: A 9×13-inch (23×33 cm) pan works perfectly. If yours is smaller, use two smaller casseroles and adjust bake time slightly.
Q: Can I use fresh pasta?
A: You can—just cut it into bite-sized pieces and reduce the simmer time in sauce by a couple of minutes before baking.
Q: How do I make it spicy?
A: Increase the red pepper flakes to 1 teaspoon or stir in a diced jalapeño with the onions.
Q: Is this freezer-friendly?
A: Yes! Freeze assembled (unbaked) or baked portions. Thaw overnight in the fridge before reheating.
Q: Can I add extra cheese on top?
A: By all means—go for a handful of shredded cheddar or a sprinkle of crumbled feta for a twist.
Q: My cheese browned too fast—any tips?
A: Cover with foil until the last 5–7 minutes of baking, then remove the cover so the cheese can get golden without burning.
Conclusion
This Baked Spaghetti Recipe brings together pasta, ground beef, tomato sauce, and ooey-gooey cheese into one irresistible casserole that’s as comforting as a warm hug. Give it a try for your next family dinner, and don’t forget to rate and comment below—I’d love to hear how yours turns out! For more pasta ideas, check out my Creamy Fettuccine Alfredo or my spin on One-Pot Lasagna Soup. Happy cooking!
Baked Spaghetti Recipe
Ingredients
- 1 pound spaghetti pasta broken in half
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef 93/7
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 24 ounces marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Cook spaghetti until just shy of al dente. Drain and set aside.
- Sauté onion, garlic, and ground beef until cooked. Season with oregano, basil, red pepper flakes, salt, and pepper. Stir in marinara sauce and simmer.
- Combine cooked spaghetti with meat-sauce mixture. Layer in a baking dish with mozzarella and Parmesan. Bake until cheese is bubbly and golden.
- Let the casserole rest before cutting. Garnish with fresh parsley and enjoy!
