Baked Spaghetti is the ultimate comfort food with a hearty meat sauce and loads of gooey melted cheese baked until bubbly and golden! It’s an easy make-ahead favorite that tastes even better with a big slice of garlic bread on the side.
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Holly’s Recipe Highlights: Baked Spaghetti
Flavor: Every bite is rich, savory, and cheesy with zesty tomato sauce, tender pasta, and plenty of cozy Italian-inspired flavor.
Recommended Tools: A large pot, skillet, and a 9×13-inch baking dish are all that’s needed to make this family favorite.
Serving Suggestions: I love serving baked spaghetti with warm garlic bread for soaking up every bit of sauce and a simple crisp green salad on the side to round out the meal.
Freezing: Baked spaghetti is perfect for making ahead just assemble it before baking and freeze for an easy meal that’s ready whenever needed.
Total Time: 55 Minutes Serves: 8 Cooking Method: Baked
Ingredient Notes
- Spaghetti: Use spaghetti noodles for a classic dish or swap them for any long pasta.
- Meat: Lean ground beef is classic and hearty. For extra flavor swap it for Italian sausage or use a delicious 50/50 blend of both.
- Veggies: Green bell pepper adds savory flavor and a bit of texture to the sauce. Red bell pepper, mushrooms, or zucchini can easily be swapped in for a different twist.
- Pasta Sauce: Pasta sauce or marinara does most of the heavy lifting here, so use one you really enjoy.
- Tomatoes: Diced tomatoes add extra texture and keep the casserole nice and saucy. Be sure not to drain them since the juices help coat the pasta and bring everything together.
- Cheese: For the best gooey melt, shred mozzarella from a block instead of using pre-shredded cheese. Swap the mozzarella for provolone or Monterey Jack.
- Variations: For a meatless version, skip the beef and add extra vegetables. For a creamier twist, spread a thin layer of ricotta cheese or cottage cheese over the pasta before topping with mozzarella.
How to Make Baked Spaghetti
- Cook the spaghetti (full recipe below).
- Brown the beef or sausage with the bell pepper, onion, garlic, and salt.
- Stir in the pasta sauce, diced tomatoes, and Italian seasoning, then simmer.
- Toss the cooked spaghetti and parsley with the sauce.
- Spread it in a greased baking dish, top with mozzarella and Parmesan, and bake.
Bake it uncovered! If the cheese gets too brown before the center is hot, loosely tent it with foil near the end.
Spread a thin layer of ricotta or cottage cheese directly over the saucy pasta before adding the final mozzarella topping.
Yes. Assemble the casserole completely, cover it tightly, and keep it in the fridge for up to 2 days before baking. (Add a few extra minutes to the bake time since it’s starting from cold!)
Storing Baked Spaghetti
- Next Day Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing Leftovers: Portion cooled baked spaghetti into airtight containers. Freeze for up to 3 months for the best quality.
- Freezing Before Baking: Assemble the casserole without the cheese and without the final bake, then cover tightly, and freeze. Thaw in the refrigerator overnight, then bake for 35 to 40 minutes, adding the cheese after about 20 minutes.
- Reheating: Reheat individual portions in the microwave until hot. For larger portions, cover with foil and reheat in a 350°F oven until warmed through.
Cozy Pasta Bakes
Did you enjoy this Baked Spaghetti Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 16 ounces spaghetti
- ¼ cup chopped fresh parsley or 2 tablespoons dried
- 1½ cups shredded mozzarella cheese
- ⅓ cup shredded Parmesan cheese
Sauce
- 1 pound lean ground beef or Italian sausage
- 1 green bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- ½ teaspoon salt or to taste
- 32 ounces pasta sauce or marinara sauce
- 1 (14.5 ounces) can diced tomatoes with juices
- 1½ teaspoons Italian seasoning
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 ground beef, green pepper, onion, garlic, and salt while breaking up the meat. Drain fat if needed.
- Stir in the pasta sauce, tomatoes, and Italian seasoning. 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.
made exactly as the recipe call for. however I cooked in the air fryer. tasted great family loved but I would have wanted more sauce. so next time I make it I can just have sauce on the side for those that want more sauce and I will be making it again!
This recipe is so delicious, but I also mix the same amount of cheese in the mixture that I put on top. I never cared for baked spaghetti before finding this recipe – just add the extra cheese – YUMMY 🤤🤤 I also like Angel Hair Spaghetti the best. I am 73 years old, so yes, I have tried a lot of baked spaghetti thru the years! This one is the BEST!!!!
I’m so happy to hear that Debbie! Thank you for sharing!
fantastic
If I double the recipe it doesn’t all fit in the 9 by 13 casserole?
Hi Joy, a single recipe fits in a 9 x 13-inch dish so I don’t think a double recipe would fit or bake properly. If doubling this recipe I recommend using 2 dishes. Enjoy!
It says “1 ½ cups shredded mozzarella cheese about 6oz”…but isn’t 1 1/2 cups 12 oz?
1 cup of shredded cheese weighs about 4 ounces by weight.
1 cup of water is 8 fluid ounces, which measures volume, not weight.
1 ½ cups of shredded cheese weighs 6oz.
excellent 👌.
I am making this tonight. The measurements is it 16 ounces spaghetti cooked or raw
For this recipe, we use 16 ounces uncooked spaghetti and cook it in step 2.
very good meal. everyone liked it.
I made this dish for my husband. He loved it! I am not a tomato fan, but really liked this dish as well. Easy to make – a nice make ahead, or meal to take to someone needing a meal.
Accidentally put extra sauce and had to use linguine due to not having as much spaghetti as I thought but overall delicious! I will definitely make again.
Excellent recipe. Easy to make.
Could you add some ricotta cheese to this?
Hi Katy. I have never added ricotta to this spaghetti, but other readers have with success. Let me know how it turns out.
Have made this family loves it. One major correction. I have searched for 50 years for perfect sauce recipe. Holly’s Easy Marinara Sauce ended my quest. I make it in triple batches and freeze it in portions. Along with her meatball recipe riffed by my favorite from BH&G Italian meatball recipe. Only sauce I use now sorry Prego Rao’s Thank you Holly. Amazing how something so simple can be so good.
Have made this family loves it. One major correction. I have searched for 50 years for perfect sauce recipe. Holly’s Easy Marinara Sauce ended my quest. I make it in triple batches and freeze it in portions. Along with her meatball recipe riffed by my favorite from BH&G Italian meatball recipe. Only sauce I use now sorry Prego Rao’s Thank you Holly. Amazing how something so simple can be so good.
I love this recipe made it just as the recipe said. it came out good and it was delish. this is my go to spaghetti recipe for the first time.
Great recipe. Thank you!
I’m making this recipie to bake tomorrow decorating for Christmas,actually organizing the Christmas decorations!Thanks Holly,side salad,garlic bread,for lunch yum!!!!
Made for supper tonight with all the leftover spaghetti and meat sauce in our fridge and tossed in an assortment of veggies as well! It turned out so good and if perfect for leftovers for lunch this week! SWP Employee
Fantastic recipe! Will make again many times in the future!!!
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