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Baked Spaghetti Recipe

Baked Spaghetti Recipe

This Baked Spaghetti Recipe delivers cheesy delight in every bite—perfect for busy weeknight dinners. A one-dish wonder that cradles strands of pasta in a rich, herb-infused tomato sauce studded with savory ground beef and wrapped in melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 450 kcal

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!

Notes

For a lighter twist, use low-fat cottage cheese instead of ricotta. Fresh herbs add brightness, and letting pasta sit al dente prevents overcooking in the oven. A pinch of sugar balances tomato acidity, and resting the dish enhances flavor melding.

Nutrition

Calories: 450kcal
Keyword baked spaghetti, casserole, Comfort Food, family-friendly, Pasta
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