Description

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)

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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