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This baked spaghetti recipe is made with ground beef, marinara sauce, and other simple ingredients. It’s comforting and has the tastiest top cheese layer baked to golden perfection!
I think you’ll definitely also enjoy my Million Dollar Spaghetti or Baked Ricotta Chicken.
Why you’ll love it
When you need a low-effort meal on the table fast, this cheesy baked spaghetti is a simple casserole that will save the day. You probably have all of the ingredients on hand, and it’s an inexpensive way to make an irresistible hot dinner in just 45 minutes!
It’s easy enough to make on a weeknight, but it’s also one of those recipes that would be great for Sunday dinner so that you have extras for a couple of days. It’s also a wonderful make ahead meal so you can pop it in the oven anytime.
What you’ll need
- Spaghetti – use your usual brand
- Ground beef – I prefer 90% lean
- Onion – I normally use sweet (Vidalia), but yellow works fine
- Oregano – one of my go-to dried herbs. Use Italian seasoning instead (a blend of dried herbs) if you like, and increase the amount if you like a lot of herby flavor.
- Crushed red pepper flakes – feel free to omit it if you don’t want a little bit of spice (it’s still pretty mild). Or add more if you want it to have some kick!
- Garlic – we’re using 4 cloves, but you can add more to your heart’s content
- Marinara sauce – use your favorite tomato-based jarred pasta sauce. I used Marinara, but you could also try vodka sauce, arrabbiata, etc. You’ll need a couple of jars to get the 4 cups of sauce needed for this recipe.
- Mozzarella, cheddar, and parmesan – yes, we’re using three kinds of cheese for the most cheesy goodness!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Store uncooked spaghetti in one of these airtight pantry containers for maximum freshness.
- This is the cast iron skillet and 9×13 baking dish I use.
- I grate my parmesan with my Microplane zester.
How to make baked spaghetti
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Start by cooking the ground beef and onion mixture, and then add the marinara sauce and warm it through. While you’re cooking the beef, boil a pack of spaghetti. Once that’s done, drain the spaghetti and add it to baking dish.
Add in the beef sauce mixture and toss. Spread evenly in the baking dish. Sprinkle on the grated parmesan cheese.
Top with the mozzarella and cheddar. Bake, uncovered, for 20 minutes. Broil for a few minutes until golden. Let it sit for a few minutes, garnish with parsley if desired, and enjoy!
Make ahead tips
- The day before: assemble it up to a day ahead, cover and refrigerate, then bake as indicated below. You may need to add a few more minutes onto bake time to ensure the middle is nice and hot.
- For the freezer: assemble it in the casserole dish, and then cover it tightly and freeze it for up to 3 months. Thaw for 24 hours in the fridge, then bake it as directed. You may want to add a little more sauce if you’re planning on freezing it.
- Baking from frozen: it’ll take a bit longer, so bake it (covered with foil) until the middle is hot, then broil the cheese at the end. Don’t put a freezing cold casserole dish straight in the oven, though, as there’s a chance it’ll crack. I’d let it warm up a bit on the counter first!
Substitutions and variations
- Sub the ground beef for ground turkey or Italian sausage if you want to change it up, or do a 50-50 mix.
- Try adding a couple handfuls of fresh spinach for some greens into the beef mixture once you add the marinara sauce.
- If you prefer one or the other, use all mozzarella or all cheddar. I used a bagged shredded mozza/cheddar blend to save time, but grating your own cheeses is never a bad idea.
What to serve with baked spaghetti
- Try some Garlic Bread or garlic knots as a classic pairing.
- A side salad is an excellent choice too as a fresh complement for it. Caesar would go especially well with my Homemade Caesar Dressing. Mixed greens with this Creamy Balsamic Dressing is another option!
- You could also serve it with these Maple Roasted Carrots.
Leftovers and storage
- This pasta bake will keep for 3-4 days in the fridge in an airtight container, or freeze leftovers for up to 3 months.
- Either reheat in a covered container in the microwave or in a covered saucepan with a lid over low heat. It does reheat well, but add a little more marinara sauce if it gets a bit dry!
- Don’t want leftovers? Halve all ingredients and bake it in an 8×8 dish if you want a smaller quantity.
Made this baked spaghetti casserole? Talk to me in the comments below! I’d love it if you left a review. You can also tag me on Instagram with all your S&L dishes.
Easy Baked Spaghetti
Ingredients
- 1 pound uncooked spaghetti
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 4 cloves garlic minced
- 4 cups marinara sauce
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Preheat oven to 375F and move the rack to the top third of the oven.
- Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it's done, drain it and add it to a 9×13 casserole/baking dish.
- Meanwhile, add the beef, onion, oregano, and red pepper flakes to a skillet. There should be enough fat released by the beef to cook the onion, but if it's particularly lean, add a tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the meat has browned/cooked through (about 10 minutes). If there's a lot of excess fat, spoon most of it out.
- To the skillet, stir in the garlic and cook for about a minute, then add in the marinara sauce and cook for a few more minutes until it's warmed through. I stir in some salt & pepper as well.
- Pour the beef mixture over top of the spaghetti. Toss until everything is coated. Smooth it out into an even layer.
- Top with the cheeses and bake, uncovered, for 20 minutes. Broil for a few minutes to brown the cheese if you want (watch it carefully). Let it sit for 5-10 minutes, then serve by cutting it into squares using a spatula. I garnished it with some chopped parsley, but that's totally optional.
Notes
- Serves 6-8 depending on how much people eat.
- For a shortcut, I used 2 cups of a bagged blend of shredded mozzarella and cheddar. Feel free to grate your own cheeses, though! Generally, grating your own cheeses does yield tastier results.
- 4 cups marinara sauce = 32 ounces, so you’ll use one 24 oz. jar + a bit of a second jar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you think GF pasta would work? Want to make this for a friend who can’t eat gluten and I’ve not tried GF pasta, before.
Hi! I think it’s worth a try, but I don’t cook with GF pasta either.
I am making this for the second time tonight. (I did double the meat.) It was hugely popular with my family and made enough for dinner for two – twice, plus dinner for four once plus two lunches for my teenage grandson!
That’s so nice to hear, Claudia!! 😀
I doubled the meat also.Just for thought when cooking the noodles I added a block of cream cheese to the noodles and blended thoroughly. Omg it’s the bomb!!!
This was delicious and very easy! Reminded me of spaghetti my grandmother would make. My husband had a second helping, which is unusual for him. Will definitely make again.
That’s so nice to hear! Thank you, Rebecca!
What is the oven temp????
Hi Barb. See step 1 in the recipe: “Preheat oven to 375F and move the rack to the top third of the oven.”
Super recipe. Very easy and tasty. I was looking for a recipe that my grandkids would like and that did not require a lot of preparation. This was perfect!
Wonderful! Thanks, Mary!
Ohio Looks yummy
Awesome and easy to make! While family including two 4 year olds loved it!
Yay!! Thanks, Scott!
Love the quicker version without eggs. It tastes great but the eggs make a neater square when cutting. Will make again.
Thank you, Debbie!
Can this be made ahead and frozen?
Hi! There’s a section with “make ahead tips” in the blog post.
Really enjoyed making this recipe. Since I’m alone now, the half portions work perfectly. I do use Italian Sauage (Sweet). I also add 1 beaten egg and the shredded Parmesan cheese portion to the pasta once cooled and mixed well with my gloved hands. Just seems to add a little more texture and helps hold the sauce to the spaghetti.
Excellent recipe, Thanks.
I’m so happy you enjoyed it, Dave! Appreciate your review!