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Baked Spaghetti Recipe
This Baked Spaghetti Recipe delivers cheesy delight in every bite—perfect for busy weeknight dinners.
Let me explain why this family-friendly baked spaghetti casserole has earned a spot on my weekday rotation: it’s a one-dish wonder that cradles strands of pasta in a rich, herb-infused tomato sauce studded with savory ground beef, then wraps it all in melted cheese. You can lighten it up with whole-wheat spaghetti or sneak in chopped bell peppers, and still get that homestyle vibe. Honestly, it’s the sort of dish that makes weeknights feel a bit more festive, and—here’s the thing—it reheats beautifully for lunch the next day. In fact, according to a recent Food Network survey, casseroles top the list of go-to comfort meals for 72% of home cooks in autumn; no wonder this baked spaghetti recipe gets so much love from my followers.
Why You’ll Love This Recipe
– Ready in under 45 minutes—no babysitting required.
– Uses simple pantry staples like pasta, cheese, and tomato sauce.
– Crowd-pleasing cheese pull guaranteed.
– Easily customizable for dietary tweaks (gluten-free, veggie-packed).
– Freezer-friendly: bake now or later.
– Great for busy weeknights and family-style dinners.
– Perfect for leftovers—reheats like a charm.
– One casserole dish means fewer dishes to wash.
– Budget-friendly with ground beef (or turkey) and affordable ingredients.
Ingredients
– 12 ounces dried spaghetti pasta (substitute whole-wheat or gluten-free pasta if desired).
– 1 pound ground beef (85% lean; swap with ground turkey or Italian sausage for a flavor twist).
– 1 tablespoon extra-virgin olive oil (or canola oil).
– 1 medium yellow onion, diced (about 1 cup).
– 3 cloves garlic, minced (fresh for best flavor).
– 24 ounces jarred tomato sauce (I love Rao’s for depth; or swap in your homemade tomato sauce).
– 14.5 ounces canned diced tomatoes (including juices).
– 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano).
– 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil).
– ½ teaspoon salt (adjust to taste).
– ¼ teaspoon freshly ground black pepper.
– 1 cup shredded mozzarella cheese (part-skim or whole-milk for gooeyness).
– ½ cup grated Parmesan cheese (look for Parmigiano-Reggiano).
– ½ cup ricotta cheese (adds creaminess and balances acid).
– Fresh parsley or basil leaves for garnish (optional).
Tips:
• For a lighter twist, swap ricotta for low-fat cottage cheese.
• Dry herbs are fine, but fresh herbs add a bright zip.
• Let pasta sit al dente (it will finish cooking in the oven).
Directions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with nonstick spray or a brush of oil.
2. Bring a large pot of salted water to a boil; add the spaghetti and cook 1–2 minutes shy of al dente (it’ll finish in the oven). Drain well.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté until fragrant and translucent, about 3 minutes.
4. Add ground beef and cook, breaking it up with a spoon, until no longer pink—about 5–7 minutes. Season with oregano, basil, salt, and pepper.
5. Stir in tomato sauce and diced tomatoes (include the juices); let simmer for 5 minutes to meld flavors. Taste and adjust seasoning—throw in a pinch of sugar if sauce tastes too acidic.
6. In a big mixing bowl, combine cooked spaghetti with half of the mozzarella and half of the Parmesan, then pour the meat sauce over top. Gently toss until every strand is coated.
7. Transfer the pasta mixture to the prepared dish; sprinkle remaining cheeses evenly across the surface.
8. Bake uncovered for 20–25 minutes, until cheese is melted and bubbly. For a golden, crisp top, switch to broil for the last 1–2 minutes—just keep an eye on it.
9. Remove from oven and let rest for 5 minutes (this helps the cheese set and makes serving neater).
Servings & Timing
Makes: 6 hearty servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: 45 minutes—perfect for a fuss-free evening
Variations
– Vegetarian Swap: Replace beef with a mix of sautéed mushrooms, bell peppers, and zucchini.
– Spicy Kick: Stir in ½ teaspoon red pepper flakes and swap mozzarella for pepper jack.
– Cheesy Trio: Mix in provolone and fontina alongside mozzarella for deeper flavor.
– Low-Carb: Use spiralized zucchini or shirataki noodles instead of pasta.
– Tex-Mex Style: Add black beans, corn kernels, and taco seasoning; top with cheddar.
– Seafood Twist: Fold in cooked shrimp and a pinch of Old Bay seasoning for coastal flair.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge.
Reheating: Warm single servings in the microwave for 2–3 minutes, stirring halfway. Or bake at 350°F (175°C), covered, for 15–20 minutes until heated through.
Make-Ahead: Assemble casserole up to 24 hours ahead; cover and chill, then bake just before dinner.
Notes
– Draining pasta slightly under al dente prevents soggy strands after baking.
– A pinch of sugar in the sauce balances tomato acidity—trust me on this one.
– Letting the dish rest is key: it holds shape and enhances flavor melding.
– If you like a crispier edge, pop leftover slices under the broiler for a minute.
– I learned to stir halfway through baking for even browning, especially in older ovens.
FAQs
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely—ground turkey or chicken works great and lightens up the dish.
Q: What’s the best way to prevent the casserole from drying out?
A: Make sure the pasta is just under al dente and keep sauce a bit loose; if it seems dry, stir in 2–3 tablespoons of water or broth before baking.
Q: Is it okay to freeze before baking?
A: Yes! Wrap the unbaked casserole tightly and freeze for up to 3 months; thaw overnight in the fridge before baking.
Q: How do I make this gluten-free?
A: Just swap regular spaghetti with your favorite gluten-free pasta brand; cook it per package instructions.
Q: Can I prepare this in a slow cooker or Instant Pot?
A: You sure can—brown the meat and onions in the Instant Pot, add sauce and pre-cooked pasta, then switch to bake mode or transfer to a casserole dish and finish in the oven.
Q: How do I know when it’s done?
A: Look for bubbly sauce along the edges and melted, lightly golden cheese on top—it’s ready!
Conclusion
This baked spaghetti recipe brings together cozy flavors—tender pasta, savory ground beef, and bubbling layers of cheese—to make dinner effortless and delicious. Whether you’re feeding a crowd or craving a simple comfort meal, this casserole has your back. Give it a try tonight, then leave a comment below to let me know how it turned out, and be sure to explore my other pasta comforts for more tasty inspiration!
Baked Spaghetti Recipe
Ingredients
- 12 ounces dried spaghetti pasta substitute whole-wheat or gluten-free pasta if desired
- 1 pound ground beef 85% lean; swap with ground turkey or Italian sausage for a flavor twist
- 1 tablespoon extra-virgin olive oil or canola oil
- 1 medium yellow onion diced
- 3 cloves garlic minced (fresh for best flavor)
- 24 ounces jarred tomato sauce I love Rao’s for depth; or swap in your homemade tomato sauce
- 14.5 ounces canned diced tomatoes including juices
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1 teaspoon dried basil or 1 tablespoon chopped fresh basil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese part-skim or whole-milk for gooeyness
- ½ cup grated Parmesan cheese look for Parmigiano-Reggiano
- ½ cup ricotta cheese adds creaminess and balances acid
- Fresh parsley or basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with nonstick spray or a brush of oil.
- Bring a large pot of salted water to a boil; cook spaghetti 1–2 minutes shy of al dente. Drain well.
- Sauté diced onion and garlic in a skillet, add ground beef and cook until no longer pink. Season with oregano, basil, salt, and pepper. Stir in tomato sauce and diced tomatoes; let simmer.
- Mix cooked spaghetti with half of the mozzarella and Parmesan, then pour the meat sauce over top. Toss until every strand is coated.
- Transfer the pasta mixture to the dish; sprinkle remaining cheeses on top. Bake for 20–25 minutes until bubbly. Broil for a golden top.
- Let the baked spaghetti rest for 5 minutes before serving. Garnish with fresh herbs if desired. Enjoy!
