Hey food lovers! It’s your friend from scooks.com, and today, I’m sharing a recipe that is pure, unadulterated comfort in a casserole dish. Seriously, what’s better than a cozy, cheesy, saucy dinner that the whole family goes wild for? This is the ultimate baked spaghetti recipe, and it’s a game-changer. It takes everything we adore about classic spaghetti and a hearty lasagna and marries them into one easy, cheesy, and absolutely incredible meal. It’s my go-to for busy weeknights, a guaranteed hit at potlucks, and an absolute hero for meal prep. Let’s get cooking!
Why You’ll Love This Baked Spaghetti Recipe
I could go on and on, but here are just a few reasons why this dish will become a staple in your home, just like it is in mine.
The Perfect Make-Ahead Meal
You know those days when you know dinner time is going to be chaos? This is your secret weapon. You can assemble this entire casserole up to a day in advance, pop it in the fridge, and just bake it when you’re ready. Stress-free dinner is served!
Crowd-Pleasing Comfort Food
With its rich, savory meat sauce, tender pasta, and a glorious, gooey blanket of melted cheese, this dish is a certified crowd-pleaser. I’ve never met a kid or an adult who didn’t ask for a second slice. It’s just that good.
Freezer-Friendly
This baked spaghetti recipe is a meal prepper’s dream. I love making a double batch—one for tonight and one for the freezer. You can freeze the whole casserole or slice it into individual portions for the quickest and most delicious emergency meal you’ll ever have.
Better Than Basic Spaghetti
Let’s be honest, regular spaghetti can be a little… messy. This casserole transforms it into a sliceable, totally serveable dish that holds together beautifully. All the flavor, none of the splatter. It’s a win-win!
Ingredients for Baked Spaghetti
This recipe uses simple, wholesome ingredients to create something truly special. Here’s what you’ll need:
For the Hearty Meat Sauce
- Olive Oil: Just a tablespoon or two to get things started.
- Yellow Onion: One medium onion, finely chopped.
- Garlic: 3-4 cloves, freshly minced. It makes all the difference!
- Ground Beef: One pound of 85/15 or 90/10 ground beef works perfectly.
- Substitution Note: I love using half ground beef and half mild Italian sausage for an extra flavor boost! You can also substitute ground turkey or chicken for a lighter version.
- Crushed Tomatoes: A 28-ounce can provides the perfect saucy base.
- Tomato Paste: Two tablespoons add a deep, rich tomato flavor.
- Italian Seasoning: One tablespoon of this classic herb blend.
- Salt and Black Pepper: About a teaspoon of salt and a half teaspoon of pepper, or to your taste.
- Granulated Sugar: Just a teaspoon! It doesn’t make it sweet; it just cuts the acidity of the tomatoes perfectly.
For the Spaghetti Base
- Spaghetti: One pound of your favorite brand.
- Substitution Note: Don’t have spaghetti? No worries! Bucatini, fettuccine, or linguine work great, too.
- Large Egg: This is the magic ingredient! It binds the pasta so you can cut clean slices.
- Grated Parmesan Cheese: A half-cup for that salty, nutty bite.
- Unsalted Butter: Four tablespoons, melted. This adds so much richness to the pasta.
For the Cheesy Layers
- Whole Milk Ricotta Cheese: One 15-ounce container. It creates that creamy, dreamy layer we all love.
- Substitution Note: Full-fat cottage cheese is a decent substitute, though the texture will be a bit lumpier. Just give it a quick blitz in a food processor if you want it smoother.
- Shredded Mozzarella Cheese: Two glorious cups. It’s all about that cheese pull!
- Shredded Provolone Cheese: One cup. Provolone adds a slightly sharp, tangy flavor that is just divine with the mozzarella.
Step-by-Step Instructions
Ready to create some magic? Here’s how we put it all together.
Step 1: Cook the Pasta
Get a large pot of water boiling and salt it generously (it should taste like the sea!). Cook your spaghetti until it’s just al dente—that means it still has a slight bite. This is usually 1-2 minutes less than the package directions. Drain it really well and set it aside.
Step 2: Prepare the Meat Sauce
While that pasta is boiling, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Toss in the minced garlic and cook for another minute until you can smell that amazing aroma. Add the ground beef and cook, breaking it apart with a spoon, until it’s nicely browned. Drain off any excess grease.
Now, stir in the crushed tomatoes, tomato paste, Italian seasoning, sugar, salt, and pepper. Bring the sauce to a simmer and let it cook for at least 15 minutes. This little simmer really helps all those wonderful flavors to meld together.
Step 3: Mix the Spaghetti Base
In a large bowl, give the egg a quick whisk. Add the hot, drained spaghetti, the melted butter, and the Parmesan cheese. Using tongs, toss it all together quickly and thoroughly. The heat from the pasta will gently cook the egg, which is what helps bind our casserole together. It’s a neat little trick!
Step 4: Assemble the Casserole
Grease a 9×13-inch baking dish. It’s time to build our masterpiece!
- First Layer: Spread half of the spaghetti mixture evenly across the bottom of the dish.
- Second Layer: Dollop the ricotta cheese over the spaghetti, then use the back of a spoon to gently spread it into a mostly even layer.
- Third Layer: Spoon half of your delicious meat sauce over the ricotta.
- Fourth Layer: Top with the rest of the spaghetti mixture.
- Fifth Layer: Spread the remaining meat sauce all over the top.
- Final Layer: Sprinkle the shredded mozzarella and provolone cheese evenly over the entire casserole. Don’t be shy!
Step 5: Bake to Perfection
Cover the baking dish with aluminum foil and bake in a preheated 375°F (190°C) oven for 25 minutes. Then, carefully remove the foil and bake for another 15-20 minutes. You’ll know it’s done when the cheese is completely melted, bubbly, and getting beautifully golden brown in spots.
Step 6: Rest and Serve
I know it’s tempting to dive right in, but you have to let the baked spaghetti rest for 10-15 minutes before cutting. This is SO important! It allows the casserole to set up, so you get those beautiful, clean slices. Garnish with some fresh parsley if you’re feeling fancy, then serve it up!
Baker’s Tips for Success
I’ve made this baked spaghetti recipe more times than I can count, and I’ve learned a few things along the way!
Don’t Overcook Your Pasta
This is my number one tip. Cooking the spaghetti to al dente is non-negotiable. It’s going to absorb more sauce and continue cooking in the oven, so starting with slightly undercooked pasta prevents it from turning into mush.
Shred Your Own Cheese
Trust me on this one. The pre-shredded stuff in bags has anti-caking powders that stop it from melting into that perfectly smooth, gooey layer we’re all after. Buying blocks of cheese and shredding them yourself takes two extra minutes and delivers a far superior result.
Let the Casserole Rest
I’m saying it again because it’s that important! Patience is a virtue, my friends. Letting the casserole rest is the key to getting slices that hold their shape instead of a soupy pile on the plate. It’s worth the wait, I promise.
Use a Quality Sauce
Your sauce is the flavor foundation of this dish. Our simple meat sauce recipe is fantastic, but if you’re using a jarred sauce, pick a good one! Even letting a store-bought sauce simmer for 15 minutes with your browned beef can deepen the flavor immensely.
Storage Instructions
One of the best parts about this casserole is that the leftovers are just as good, if not better!
To Store
Let the casserole cool down, then cover the dish tightly with plastic wrap or foil. You can also transfer individual portions to airtight containers. It’ll keep beautifully in the refrigerator for up to 4 days.
To Freeze
This recipe is a freezer all-star!
* Baked: Let the baked casserole cool completely. I like to cover it with a layer of plastic wrap pressed against the surface, then a tight layer of foil. It will last for up to 3 months in the freezer.
* Unbaked: You can also assemble the entire casserole without baking it. Cover it tightly as described above and freeze for up to 3 months. When you’re ready to eat, just thaw it overnight in the refrigerator and bake as directed. You may need to add 10-15 minutes to the covered baking time since it’s starting from cold.
To Reheat
Individual slices reheat perfectly in the microwave. If you’re reheating a larger portion, I recommend covering it with foil and popping it into a 350°F (175°C) oven until it’s warmed all the way through.
Frequently Asked Questions (FAQ)
Can I make this baked spaghetti recipe vegetarian?
Absolutely! To make a vegetarian version, just leave out the ground beef. In its place, you can sauté 8 to 12 ounces of chopped cremini mushrooms with the onions until they’re nicely browned. Or, try using a cup of cooked lentils or your favorite plant-based ground meat substitute. It’s super versatile!
What do I serve with baked spaghetti?
This dish is a hearty meal all by itself, but I love to serve it with a side of something fresh and green. A simple Caesar salad or some crisp, garlicky green beans are perfect companions. And you can never, ever go wrong with a side of warm garlic bread for sopping up every last bit of that amazing sauce!
Why did my baked spaghetti turn out watery?
That’s a great question! A watery result usually comes down to one of three things. First, your meat sauce might have been too thin—if it looks watery, just let it simmer on the stove a bit longer to thicken up. Second, make sure you drain your pasta really well. And third, some brands of ricotta have a lot of excess moisture. You can pat the ricotta gently with a paper towel before spreading it to remove some of that extra water.
The Perfect Family Dinner!
And there you have it—a simple, delicious, and completely satisfying baked spaghetti recipe that is destined to become a new favorite at your dinner table. It’s the kind of meal that brings everyone together and fills your home with the most incredible smells. It’s comfort, love, and cheese all baked into one perfect dish. I can’t wait for you to try it!
If you make this recipe, please let me know what you think in the comments below. Happy cooking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.