Baked Spaghetti

Baked Spaghetti is an easy, cheesy, and cozy family dinner for any night of the week. Spaghetti noodles, seasoned meat sauce, and lots of cheese meld together in the oven, turning it into something my kids love way more than the classic (less cheesy) version. I’m going to show you exactly how to make baked spaghetti so you can see just how easy this comfort meal is!

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. So this easy recipe for baked spaghetti is exactly what I need during a busier season of life, and my family always loves it.

Ingredients for Baked Spaghetti

• Spaghetti: Spaghetti noodles are recommended for this casserole, but you can use any kind of pasta you love. Just be sure to cook the noodles to al dente for best results. If they’re too soft before baking, they’ll become mushy and lack texture.
• Ground Chuck: A bit fattier and tastier than ground beef. Simply skip the beef for a meatless version, or swap in ground chicken or turkey for a leaner option.
• Olive Oil + Butter: Add richness and help the beef cook without burning.
• Onion + Garlic: Add an earthy and mildly 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.

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Make it Ahead of Time

Even though prep for this recipe is pretty quick, I’m going to tell you how to make this baked spaghetti ahead of time too, so you can just pop it in the oven before dinner. It’s so much easier when I don’t have to think about cooking when everyone is already hungry!

Follow the steps in the recipe card as directed and transfer the mixture to a baking dish (up to Step 8). Instead of baking right away, cover and store the spaghetti in the fridge until ready to eat. Let it sit out on the counter while the oven preheats, then bake as directed. You can make it up to 48 hours ahead of time, or freeze for 2-3 months.

How to Store and Reheat

Store this baked spaghetti recipe 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.

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

I keep my baked spaghetti dinner menu simple because I know the kids are just going to fill up on the cheesy pasta. But I usually add an Olive Garden salad or Caesar salad, and freshly baked garlic bread. It’s my family’s favorite meal every time!

Recipe Card

Baked Spaghetti Recipe

4.60 from 333 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 6

Author: Becky Hardin

Print Rate Pin

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.

Step-by-step photos can be seen below the recipe card.

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Equipment

• 9×13 Baking Pan

Ingredients 

1x2x3x

• ▢ 16 ounces dry spaghetti (1 box)
• ▢ 1 pound ground chuck
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter (⅛ stick)
• ▢ 1 yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ 24 ounces marinara sauce store-bought or homemade (1 jar)
• ▢ 2 tablespoons chopped fresh basil divided
• ▢ 1 cup freshly shredded mozzarella cheese
• ▢ ½ cup freshly grated Parmesan cheese divided
• ▢ Kosher salt and freshly ground black pepper to taste

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
• Cook the spaghetti, per package directions, to al dente and drain.
  16 ounces dry spaghetti
  
• 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
  
• Drain the beef and wipe out the skillet.
  
• 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
  
• 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
  
• Add the cooked spaghetti to the skillet with the meat sauce mixture and stir until spaghetti is well coated.
  
• 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
  
• Bake at 350°F for 20-30 minutes or until cheese has melted and the spaghetti is hot throughout.
• Garnish with the remaining chopped basil and serve.

Video

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.

Calories: 638kcalCarbohydrates: 66gProtein: 31gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 1438mgPotassium: 774mgFiber: 4gSugar: 7gVitamin A: 783IUVitamin C: 10mgCalcium: 222mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Baked Spaghetti Step by Step

Cook the Pasta: Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray. Then cook 16 ounces of dry spaghetti al dente, per package directions, and drain.

Brown the Beef: While the spaghetti cooks, brown 1 pound of ground chuck in a large skillet set over medium heat. Break up the beef with a wooden spoon as it cooks.

Drain the Beef: Drain the beef and wipe out the skillet with a paper towel to remove grease.

Cook the Onions: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Then add 1 diced yellow onion and cook until it has softened and becomes translucent, about 4-5 minutes.

Add the Garlic: Next, add 3 cloves of minced garlic and cook for an additional 30 seconds.

Combine Meat Sauce: Add the browned beef, 24 ounces of marinara sauce, 1 tablespoon of chopped basil, and ¼ cup of grated parmesan cheese to the skillet. Stir until everything is well combined, then season with kosher salt and freshly ground black pepper to taste.

Combine Spaghetti and Sauce: Add the cooked spaghetti to the skillet with the meat sauce mixture, and stir until spaghetti is well coated.

Bake the Spaghetti: Transfer the spaghetti mixture to the prepared baking dish, then sprinkle with 1 cup of freshly shredded mozzarella and remaining ¼ cup of parmesan cheese. Bake at 350°F for 20-30 minutes, or until cheese has melted and the spaghetti is hot throughout. Garnish with the remaining chopped basil to serve.

So Cozy

More Spaghetti Recipes to Try

Crock Pot Spaghetti

Homemade Spaghetti Sauce

Chicken Spaghetti

Pasta Pomodoro

Taco Spaghetti

Instant Pot Spaghetti

Homemade Meatballs

Cincinnati Chili