Baked spaghetti is the ultimate comfort food for busy weeknights or cozy weekends. With tender noodles, savory meat sauce, creamy ricotta, and a golden layer of melted mozzarella and parmesan, this pasta casserole delivers everything you love about lasagna—without all the layers. Perfect for feeding a hungry crowd or meal prepping for the week, this recipe is sure to become a family favorite.
Table of Contents
Why You’ll Love This Recipe
- Combines the best of spaghetti and lasagna
- Great for meal prep and leftovers
- Kid-friendly and freezer-friendly
- One-dish dinner that’s easy to assemble
- Crowd-pleaser for potlucks or gatherings
Ingredients
- 2 tbsp salted butter (plus more for greasing)
- 1 tsp kosher salt (plus more for pasta water)
- 1 lb spaghetti
- 1 lb ground beef
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes (optional)
- 1 jar (32 oz) marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ¼ cup fresh basil, torn (optional garnish)
Instructions
- Prep the oven & dish: Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside (do not rinse).
- Brown the meat: In the same pot, melt butter over medium-high heat. Add ground beef, salt, garlic powder, onion powder, and red pepper flakes. Cook until browned, about 7 minutes.
- Add the sauce: Stir marinara into the beef mixture and simmer for 3 minutes.
- Mix with pasta: Remove from heat. Add cooked spaghetti and ricotta. Toss until combined.
- Assemble: Pour into baking dish. Sprinkle mozzarella and parmesan evenly on top.
- Bake: Bake for 25–30 minutes, or until cheese is golden and bubbling.
- Garnish & serve: Let cool slightly. Top with fresh basil and serve warm.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6–8 servings
Nutrition Facts (Estimated per serving)
- Calories: ~590
- Protein: ~28g
- Carbohydrates: ~50g
- Fat: ~28g
- Fiber: ~4g
- Sugar: ~7g
Tips & Variations
- Mix meats: Use half Italian sausage for extra flavor.
- Cheese swaps: Cottage cheese or cream cheese can replace ricotta.
- Make it spicy: Add extra red pepper flakes or hot Italian sausage.
- Vegetarian option: Use plant-based ground meat or sautéed mushrooms.
FAQs
Can I freeze baked spaghetti?
Yes! Assemble, cover tightly, and freeze unbaked. Bake directly from frozen at 375°F for 60–70 minutes.
How do I reheat it?
Cover with foil and bake at 350°F until heated through (~25 minutes). You can also microwave individual portions.
Can I make it ahead?
Absolutely. Assemble up to 24 hours in advance and store in the fridge. Bake when ready to serve.
Baked Spaghetti
Equipment
- – Large pot
- – 9×13-inch baking dish
- – Wooden spoon
- Strainer
- – Oven
Ingredients
- – 2 tbsp salted butter plus more for greasing
- – 1 tsp kosher salt
- – 1 lb spaghetti
- – 1 lb ground beef
- – ½ tsp garlic powder
- – ½ tsp onion powder
- – ¼ tsp red pepper flakes
- – 1 jar 32 oz marinara sauce
- – 1 cup ricotta cheese
- – 2 cups shredded mozzarella cheese
- – ¼ cup grated parmesan cheese
- – ¼ cup fresh basil optional
Instructions
- Preheat oven to 400°F. Butter a 9×13 baking dish.
- Cook spaghetti; drain without rinsing.
- Brown beef with spices and butter.
- Stir in marinara and simmer.
- Mix in spaghetti and ricotta.
- Transfer to baking dish and top with cheese.
- Bake 25–30 mins until bubbly.
- Garnish with basil and serve warm.
Notes
Conclusion
Whether you’re feeding a crowd or just craving something warm and satisfying, baked spaghetti delivers with minimal effort and maximum flavor. This cheesy, meaty casserole is a guaranteed hit that’s just as good the next day—if there are any leftovers!