Baked Spaghetti is an easy, cheesy, and cozy dinner any night of the week. This super simple comfort food recipe is something your whole family is sure to love!
What’s in this Baked Spaghetti Recipe?
Cheesy and easy are two of my favorite words when it comes to food, and I love anything that I can make in a pinch for dinner during a chaotic week. This is exactly the recipe I need during this busy season of life!
- Spaghetti: I like to use spaghetti for this casserole, but you can use any kind of pasta you love!
- Ground Chuck: A bit fattier and tastier than ground beef.
- Olive Oil + Butter: Add richness and help the beef cook without burning.
- Onion + Garlic: Add an earthy and sweet flavor.
- Marinara Sauce: Use your favorite brand or make your own!
- Fresh Basil: Adds a pop of color and classic Italian flavor.
- Cheese: Mozzarella and Parmesan are classic choices.
- Salt + Pepper: Enhance the flavor of this dish.
Pro Tip: Cook the noodles to al dente for best results. If the noodles are super soft before baking, they’ll become pretty mushy and lack texture.
Variations on Spaghetti Casserole
You can swap out the ground chuck for regular ground beef, ground turkey, chicken, pork, or Italian sausage. Or make it vegetarian by skipping the meat altogether.
You can sneak some veggies into the sauce as well for extra nutrition– the kids won’t even notice!
By baking this casserole, you get a crispy crust on top, adding a fun textural contrast!
Nope! Lasagna uses lasagna noodles and has a ricotta layer included.
Yes. Cook the spaghetti to al dente, following the package instructions. Combine this cooked spaghetti with the sauce before baking.
Definitely. Instead of ground beef, try ground chicken, turkey, or Italian sausage.
I don’t recommend it – if covered while in the oven, the noodles will steam instead of truly bake, so you’ll end up with a pretty soggy baked spaghetti casserole.
Cooked spaghetti will stay fresh for about 4 days when stored properly in the refrigerator.
Prepare it ahead of time (through step #8), place it in a freezer-safe dish with a tight fitting lid, and freeze for 2-3 months. To bake, let it thaw in the refrigerator, then place it in the oven as instructed to fully bake through.
How to Store and Reheat
Store leftover baked spaghetti covered with aluminum foil in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through.
How to Freeze
Freeze this spaghetti bake tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 4 months. Reheat directly from frozen in a 350°F oven for about 1 hour.
Serving Suggestions
Complete a baked spaghetti dinner menu with a fresh Olive Garden salad or Caesar salad and freshly baked garlic bread. Finish off the night with homemade brownies or a skillet chocolate chip cookie!
5-Star Review
“Fixed this last night & it made a ton. Sent part of it home with the cleaning lady & her family asked when I’d be making it again. Sooo good!! Even better this afternoon at lunch.”
– Tillie
Baked Spaghetti Recipe
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
This Baked Spaghetti Recipe is a lifesaver when it comes to quickly preparing a homemade dinner. Sure, it doesn’t get much simpler than classic spaghetti (always a delicious choice!), but add extra cheese and bake it until toasty perfection and you’ve got a weeknight dinner winner.
Ingredients
Recommended Equipment
Instructions
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Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
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Cook the spaghetti, per package directions, to al dente and drain.
16 ounces dry spaghetti
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While the spaghetti cooks, brown the beef in a large skillet set over medium heat. Break the beef up with a wooden spoon as it cooks.
1 pound ground chuck
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Drain the beef and wipe out the skillet.
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In the same skillet, add the oil and butter. Add onions and cook until onion has softened and is translucent, about 4-5 minutes. Add minced garlic and cook an additional 30 seconds.
1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 3 cloves garlic
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Add the beef, marinara sauce, 1 tablespoon chopped basil, and ¼ cup grated parmesan cheese. Stir until well combined and season with kosher salt and freshly ground black pepper.
24 ounces marinara sauce, 2 tablespoons chopped fresh basil, ½ cup freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper
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Add the cooked spaghetti to the skillet with the meat sauce mixture and stir until spaghetti is well coated.
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Transfer the spaghetti mixture to the prepared baking dish and sprinkle with mozzarella and remaining ¼ cup parmesan cheese.
1 cup freshly shredded mozzarella cheese
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Bake at 350°F for 20-30 minutes or until cheese has melted and the spaghetti is hot throughout.
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Garnish with the remaining chopped basil and serve.
Becky’s tips
- Spaghetti: Cook the noodles to al dente for best results. If the noodles are super soft before baking, they’ll become pretty mushy and lack texture.
- Baking Pan: Use a 9×13 inch baking pan, or a similar equivalent (anything around 3 quarts is great).
- Vegetarian: For a vegetarian baked spaghetti, simply omit the meat from the sauce.
Storage: Store baked spaghetti tightly covered with aluminum foil in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Nutrition Information
Calories: 638kcal (32%) Carbohydrates: 66g (22%) Protein: 31g (62%) Fat: 27g (42%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 81mg (27%) Sodium: 1438mg (63%) Potassium: 774mg (22%) Fiber: 4g (17%) Sugar: 7g (8%) Vitamin A: 783IU (16%) Vitamin C: 10mg (12%) Calcium: 222mg (22%) Iron: 4mg (22%)
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