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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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My baked spaghetti came out perfect! Nice to have a new recipe to try out.
I’m thrilled to hear that, Diane! Thank you!
Thought it was great. Added an envelope of Lipton onion soup mix + little water to the beef after browning. That was the only thing I did differently. Will make again
Thanks, Tracy!
Excellent meal
Thanks, Jim!!
Very good! I don’t like pre-shredded cheese, but I don’t like shredding mozzarella. So I cubed it up and mixed it in with the pasta and meat sauce–delicious! I also used pecorino romano because that’s what I had + sharp cheddar. I used a whole onion because I always forget about the half until it’s too late, lol. But this was really good. I think you can modify it however you like, and it will still be good. I used a bouquet garni of fresh herbs instead of dried ones because they were in my garden -parsley, oregano, and thyme. And I added a pinch of cinnamon for a little Greek vibe. Super easy and quick to throw it together. I did it during my lunch break.
I like your blog and recipes!
Thank you for your detailed review, Kim!! Yes – it’s definitely a flexible one!! 😀
Thanks for this delicious recipe! My family raved about it. I’ll be adding it to our menu.
You are very welcome, Suzanne!! 😀
Simple but delicious! Made as directed.
Thank you so much, Deborah!! 😀 Appreciate your 5-star review!
Easy to make and tasty! I love the leftovers 2 or 3 day . My grandkids loved it when I made a day before thanksgiving!
Wonderful! Thank you!
Easy and delicious.. Leftovers were just as tasty
Thank you, Stacy! 😀 Glad it was a hit!
Do I rinse the noodles
Nope
My kids absolutely love this dish! A monthly favorite. Thanks
Yay!! 😀 Thanks for letting me know, Crystal!