Baked Spaghetti combines everything you love about traditional spaghetti with the satisfying texture of a baked pasta casserole. The pasta absorbs the flavorful sauce while baking, creating a cohesive, hearty dish in every bite.
It’s also incredibly practical. You can assemble it ahead of time, customize it with your favorite ingredients, and enjoy leftovers that taste just as good the next day. Whether feeding a crowd or prepping meals for the week, this recipe is a reliable go-to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces spaghetti 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 pound ground beef or Italian sausage 1 jar (24 ounces) marinara sauce 1 can (15 ounces) tomato sauce 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup ricotta or cottage cheese 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese Fresh parsley for garnish (optional)
Directions
Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the ground beef or sausage and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
Stir in the marinara sauce, tomato sauce, oregano, basil, salt, and pepper. Simmer for 5–10 minutes to develop flavor.
In a large bowl, combine the cooked spaghetti with the ricotta or cottage cheese and half of the meat sauce. Mix until evenly coated.
Spread the spaghetti mixture into the prepared baking dish. Pour the remaining sauce evenly over the top.
Sprinkle mozzarella and Parmesan evenly over the casserole.
Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and lightly golden.
Let the casserole rest for 5–10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Servings and timing
This recipe makes about 6–8 servings.
Preparation time: 15–20 minutes Cooking time: 30–35 minutes Total time: About 50–55 minutes
Variations
For a vegetarian version, omit the meat and add sautéed mushrooms, spinach, or zucchini. You can also use plant-based meat alternatives.
Mix a beaten egg into the ricotta for a firmer, more lasagna-like texture. Add red pepper flakes to the sauce for a bit of heat.
Try layering the pasta and sauce for a more structured casserole, or substitute part of the mozzarella with provolone or an Italian cheese blend for added flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions in short intervals. Add a splash of water or sauce if it appears dry.
Baked Spaghetti freezes well for up to 3 months. Wrap tightly before freezing and thaw overnight in the refrigerator before reheating.
FAQs
Can I assemble Baked Spaghetti ahead of time?
Yes, you can assemble it up to 24 hours in advance and refrigerate before baking.
Do I need to cook the spaghetti first?
Yes, cook it until al dente so it doesn’t become too soft during baking.
Can I use a different pasta shape?
Yes, penne or rotini can be substituted, though it will change the texture slightly.
How do I keep it from drying out?
Cover the dish with foil for the first part of baking and avoid overcooking the pasta.
Can I make it without ricotta?
Yes, cottage cheese or a béchamel sauce can be used instead.
What cheese works best on top?
Mozzarella melts beautifully, while Parmesan adds sharp flavor.
Can I freeze it before baking?
Yes, assemble the dish, wrap tightly, and freeze. Thaw before baking for best results.
How do I make it spicier?
Use hot Italian sausage or add red pepper flakes to the sauce.
What sides pair well with Baked Spaghetti?
Garlic bread and a simple green salad complement the dish perfectly.
How long should it rest before serving?
Let it rest for about 5–10 minutes to help it set and slice more easily.
Conclusion
Baked Spaghetti is a hearty, cheesy, and comforting dish that transforms a classic pasta dinner into a satisfying casserole. Easy to prepare and perfect for sharing, it’s a timeless recipe that works for both casual weeknights and special gatherings.
This Baked Spaghetti is a comforting, family-friendly casserole layered with tender pasta, rich meat sauce, creamy cheese, and a golden, bubbly topping. Perfect for gatherings, weeknight dinners, or make-ahead meals, Baked Spaghetti transforms a classic pasta dish into a hearty oven-baked favorite everyone will love.
Ingredients
12 ounces spaghetti
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound ground beef or Italian sausage
1 jar (24 ounces) marinara sauce
1 can (15 ounces) tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta or cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley, for garnish (optional)
Instructions
Preheat Oven: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
Cook Pasta: Cook spaghetti according to package instructions until al dente. Drain and set aside.
Prepare Sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
Brown Meat: Add ground beef or sausage and cook until browned, breaking apart as it cooks. Drain excess fat if necessary.
Simmer: Stir in marinara sauce, tomato sauce, oregano, basil, salt, and pepper. Simmer 5–10 minutes to deepen flavor.
Combine Pasta: In a large bowl, toss cooked spaghetti with ricotta (or cottage cheese) and half of the meat sauce until evenly coated.
Assemble: Spread spaghetti mixture into prepared baking dish. Pour remaining sauce over the top.
Add Cheese: Sprinkle mozzarella and Parmesan evenly over the casserole.
Bake: Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and lightly golden.
Rest & Serve: Let rest 5–10 minutes before slicing. Garnish with fresh parsley if desired
Notes
For a vegetarian version, omit meat and add mushrooms, spinach, or zucchini.Mix a beaten egg into ricotta for a firmer, lasagna-style texture.Add red pepper flakes for heat.Substitute part of the mozzarella with provolone or Italian blend cheese for extra flavor.Slightly undercook pasta to prevent it from becoming too soft while baking
