Baked spaghetti is the ultimate combination of tender pasta, rich tomato sauce, and gooey melted cheese. It’s a hearty and satisfying dish that feels special yet is simple enough to make for a weeknight dinner. With layers of savory ground beef, aromatic herbs, and a golden cheesy topping, this dish is perfect for family gatherings, meal prep, or anytime you crave a cozy, home-cooked meal.
Ingredients Overview
Each ingredient in this baked spaghetti recipe plays a crucial role in building its deep, comforting flavors. The spaghetti serves as the base, absorbing the rich tomato sauce while maintaining a satisfying bite. Olive oil helps sauté the onions and garlic, releasing their natural sweetness and creating a fragrant foundation for the meat sauce.
Ground beef provides heartiness, but it can easily be swapped for ground turkey or sausage for a different flavor profile. Italian seasoning, salt, and pepper enhance the depth of the sauce, while fresh basil adds a vibrant touch. The combination of crushed tomatoes and tomato sauce creates a rich, slightly tangy base that simmers into a thick, flavorful coating for the pasta.
Cheese is what truly brings this dish together. Mozzarella melts into a bubbly, gooey layer on top, while Parmesan adds a nutty sharpness. Fresh parsley finishes the dish, providing a burst of color and freshness.
Step-by-Step Preparation
Perfecting baked spaghetti starts with a few key steps, from cooking the pasta just right to layering the ingredients for maximum flavor.
Cooking the pasta to al dente is essential, as it will continue to cook slightly while baking. A large pot of well-salted boiling water ensures the spaghetti is evenly cooked and flavorful. Draining the pasta thoroughly prevents excess moisture from making the casserole too watery. Tossing it lightly with olive oil can help prevent sticking.
Sautéing onions and garlic in olive oil creates a fragrant and flavorful base for the sauce. Once softened, the ground beef is added, breaking it apart with a wooden spoon to ensure even cooking. Italian seasoning infuses the meat with a bold, aromatic blend of herbs, while salt and pepper enhance its depth. Cooking the beef until fully browned ensures the dish has a rich, well-developed flavor.
Simmering the sauce is a crucial step. The crushed tomatoes and tomato sauce are stirred into the skillet, along with fresh basil for a bright, herbal note. Allowing the sauce to gently simmer for about 10 minutes helps it thicken and intensifies the flavors. Adjusting the seasoning at this stage ensures a perfectly balanced sauce.
Mixing the pasta with the sauce before baking ensures every strand is coated in flavor. Transferring it to a greased baking dish creates a structured base, and layering mozzarella and Parmesan on top guarantees a gooey, cheesy finish.
Baking the spaghetti at 350°F for about 20 minutes allows the cheese to melt beautifully, creating a golden, bubbly topping. The edges should be slightly crispy, and the dish should be heated through. Letting it rest for a few minutes before serving helps the flavors meld together.
Recipe Tips & Frequently Asked Questions
Choosing the right pasta:
Spaghetti works best, but penne or rigatoni can also hold up well to baking.
Enhancing the sauce:
Add crushed red pepper for heat, or mix in sautéed mushrooms or bell peppers for extra depth.
Make-ahead instructions:
Assemble the dish in advance and refrigerate it until ready to bake.
Can I use a different type of pasta?
Yes, shorter pasta like ziti or rotini can work well.
How do I make this dish vegetarian?
Replace the ground beef with lentils, mushrooms, or plant-based meat alternatives.
What’s the best way to keep baked spaghetti from drying out?
Covering the dish loosely with foil while baking helps retain moisture.
What to Serve With This Recipe
Baked spaghetti pairs wonderfully with classic sides. Garlic bread is a must for soaking up the extra sauce, while a crisp Caesar salad or roasted vegetables balance out the richness. A glass of red wine, such as Chianti or Merlot, complements the tomato-based sauce beautifully. If serving for a gathering, doubling the recipe and keeping it warm in a low oven ensures everyone gets a hot, cheesy serving.
Storage and Reheating Tips
For leftovers, allow the baked spaghetti to cool completely before storing. Refrigerate in an airtight container for up to four days. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual portions for a quick meal.
To freeze, assemble the dish but do not bake it. Cover tightly with plastic wrap and foil, then freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Baked spaghetti is a comforting, satisfying dish that delivers bold flavors with minimal effort. Whether you make it for a weeknight dinner, a potluck, or meal prep, it’s a dish that’s sure to please. Try different ingredient variations to suit your taste, and enjoy a cheesy, hearty meal that brings warmth to the table.
Ingredients
1 lb. spaghetti
2 Tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 lb. ground beef
1 tsp. Italian seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (28-oz.) can crushed tomatoes
1 (8-oz.) can tomato sauce
½ cup fresh basil leaves, chopped
2 cups shredded mozzarella
¼ cup finely grated Parmesan
Chopped fresh parsley, for serving
Cooking spray
Instructions
Preheat the oven to 350°F and lightly grease a 13″ x 9″ baking dish with cooking spray to prevent sticking.
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, following the package instructions. Stir occasionally to prevent clumping. Once cooked, drain the pasta thoroughly and set it aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 7 minutes. Stir in the garlic and cook for an additional minute until fragrant. Add the ground beef and Italian seasoning, seasoning generously with salt and pepper. Break up the meat with a wooden spoon as it cooks, ensuring an even crumble. Continue cooking until the beef is browned and no longer pink, about 8 minutes.
Pour in the crushed tomatoes and tomato sauce, followed by the chopped fresh basil. Stir well to combine, then bring the sauce to a gentle simmer. Allow it to cook for approximately 10 minutes, stirring occasionally, until the mixture slightly reduces and thickens. Taste and adjust seasoning with additional salt and pepper if needed.
Add the drained spaghetti to the skillet and toss until every strand is well-coated in the sauce. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle shredded mozzarella over the top, followed by a generous dusting of Parmesan.
Bake for about 20 minutes, or until the cheese is melted and bubbling and the pasta is warmed through.
Remove from the oven and garnish with freshly chopped parsley. Serve hot and enjoy!
Baked Spaghetti Recipe
Ingredients
- 1 lb. spaghetti
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic finely chopped
- 1 lb. ground beef
- 1 tsp. Italian seasoning
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 28-oz. can crushed tomatoes
- 1 8-oz. can tomato sauce
- ½ cup fresh basil leaves chopped
- 2 cups shredded mozzarella
- ¼ cup finely grated Parmesan
- Chopped fresh parsley for serving
- Cooking spray
Instructions
- Preheat the oven to 350°F and lightly grease a 13″ x 9″ baking dish with cooking spray to prevent sticking.
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, following the package instructions. Stir occasionally to prevent clumping. Once cooked, drain the pasta thoroughly and set it aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 7 minutes. Stir in the garlic and cook for an additional minute until fragrant. Add the ground beef and Italian seasoning, seasoning generously with salt and pepper. Break up the meat with a wooden spoon as it cooks, ensuring an even crumble. Continue cooking until the beef is browned and no longer pink, about 8 minutes.
- Pour in the crushed tomatoes and tomato sauce, followed by the chopped fresh basil. Stir well to combine, then bring the sauce to a gentle simmer. Allow it to cook for approximately 10 minutes, stirring occasionally, until the mixture slightly reduces and thickens. Taste and adjust seasoning with additional salt and pepper if needed.
- Add the drained spaghetti to the skillet and toss until every strand is well-coated in the sauce. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle shredded mozzarella over the top, followed by a generous dusting of Parmesan.
- Bake for about 20 minutes, or until the cheese is melted and bubbling and the pasta is warmed through.
- Remove from the oven and garnish with freshly chopped parsley. Serve hot and enjoy!
