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Baked Spaghetti is a favorite casserole around here!
Spaghetti is mixed with a quick zesty meat sauce, topped with cheese and baked in the oven until hot and bubbly for a family favorite meal.
Your Family Will Request This on Repeat Because…
- It’s cozy, comforting, and absolutely delicious.
- Tried and true – the reviews speak for themselves.
- Baked spaghetti is easy to make, and you can add veggies you have on hand.
- It’s an inexpensive way to stretch a pound of meat to feed a crowd.
- This recipe freezes and reheats well.
Ingredients for Baked Spaghetti
- Meat: Use ground beef, Italian sausage, or a combination of the two. For a leaner option, ground turkey or turkey sausage can be used.
- Aromatics: Onion, garlic & green pepper add flavor to the sauce.
- Sauce: Use your favorite brand of pasta sauce or marinara sauce and add in diced tomatoes and Italian Seasoning for extra flavor
- Pasta: Since this is a baked spaghetti recipe, I used spaghetti noodles, but you can swap it for any long pasta or whole wheat spaghetti.
- Cheese: A mix of mozzarella and parmesan add a delicious topping. Pre-shredded cheese works just fine in this recipe.
How to Make Baked Spaghetti
- Brown beef and onions. Add veggies and tomato sauce and simmer.
- Toss the sauce with cooked spaghetti and transfer it to a baking dish.
- Top with cheese and bake.
Holly’s Tips
Baked spaghetti is perfect for lasagna lovers looking for a quicker option.
- Ensure the spaghetti is cooked al dente as the noodles cook a bit more in the oven.
- Add extra veggies to the sauce. Try sliced mushrooms, shredded zucchini or carrots.
- You can adjust this to your liking and add more or less sauce if you’d prefer.
Feeling Fancy? Garnish this recipe with fresh herbs like basil or parsley before serving.
How to Prep Ahead
- Prepare as directed and refrigerate for up to 48 hours. Remove it from the fridge at least 30 minutes before baking and bake for about 35 to 40 minutes or until hot in the center.
- Bake the casserole uncovered so the cheese can form a nice crust. Covering it will also make it steam, which can overcook the spaghetti.
Just like stuffed shells, this easy recipe is perfectly served with garlic bread and a Caesar salad.
More Pasta Casseroles We Love
Did you make this Baked Spaghetti? Be sure to leave a rating and a comment below!
Baked Spaghetti
Equipment
Ingredients
- 16 ounces spaghetti
- ¼ cup chopped fresh parsley or 2 tablespoons dried
- 1 ½ cups shredded mozzarella cheese about 6oz
- ⅓ cup shredded Parmesan cheese
Sauce
- 1 pound lean ground beef or Italian sausage
- 1 small onion diced
- 2 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt or to taste
- 1 green bell pepper diced
- 32 ounces pasta sauce or marinara sauce
- 14.5 ounces canned diced tomatoes with juices, 1 can
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- In a large pot of salted water, cook the spaghetti al dente according to package directions.
- In a large skillet over medium-high heat, brown the meat, onion, garlic, seasoning, and green pepper while breaking up the meat. Drain fat if needed.
- Stir in the pasta sauce, Italian seasoning, and tomatoes. Simmer uncovered for 5 to 10 minutes or until thickened. Stir in the cooked spaghetti and parsley.
- Transfer the mixture to the prepared dish, top with cheeses, and bake for 25-30 minutes or until hot and the cheese is browned and bubbly. Cut into squares to serve.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Pasta
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
was only looking for a temp/time , but saw you make as my mom did when we were young. I dont get reviewers that down rate the recipe when they change it… so stupid…Your Recipe is SPOT ON!! TYTY