Baked Spaghetti

Baked Spaghetti combines classic spaghetti with a bubbly, saucy casserole for a comforting one-pan dish with lots of cheese. Make it ahead, bake when you’re ready, and enjoy clean slices plus great leftovers all week.

Flavor: Rich, comforting, and full of tomato flavor, savory meat, and Italian herbs. Topped with melty, golden cheese that makes every bite irresistible.
Why Make It: One easy bake turns everyday spaghetti into a sliceable casserole that serves 8 and reheats perfectly for quick, satisfying lunches all week long.
Recommended Tools: All you need is a large pot, a skillet, a 9×13-inch dish, and a colander.
Serving Suggestions: Serve with garlic bread and a Caesar salad for an easy, cozy meal.

Baked Spaghetti in baking dish with cheese on top

Ingredients Notes

Spaghetti: Use spaghetti noodles for a classic dish or swap them for any long pasta or whole wheat spaghetti you have on hand.
Meat: Use ground beef, Italian sausage, or a combination of the two. For a leaner option, ground turkey or turkey sausage can be used. Remember to drain the meat well, or the sauce will be watery.
Sauce: Use your favorite pasta sauce or a homemade marinara, and add diced tomatoes and Italian seasoning for extra flavor. Simmer the sauce until it thickens. It should be thick, not soupy.
Cheese: Mozzarella melts the best and is wonderfully gooey. Preshredded can be used, but it has an anticaking agent, which means it doesn’t melt as well.

How To Make Baked Spaghetti

Cook spaghetti until al dente and drain (full recipe below).
Brown the meat with onion, garlic, seasoning, and bell pepper.
Stir in the rest of the sauce ingredients and simmer until thickened.
Combine with the spaghetti and spread into a casserole dish.
Top with mozzarella and Parmesan, and bake until hot and bubbly.

Cook the noodles a minute or two less than recommended, so they stay perfectly tender after baking.
For a thicker sauce, simmer uncovered until thickened, then toss with spaghetti.
Add a small handful of mozzarella into the spaghetti mixture, not just on top, for extra cheesy goodness.
Make ahead by assembling and refrigerating. When ready to bake, add a few minutes to the cook time to ensure it is heated fully through.
If the top browns too fast, loosely cover with foil for the final 10 minutes.
Let it rest 10 minutes before cutting so it holds together and serves neatly.

Baking dish full of Baked Spaghetti with serving taken out of it

Storing and Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm small portions in the microwave, or for the best texture, cover and bake in the oven at 350°F until hot throughout. Add a splash of marinara if it looks dry.

Freezing Instructions:

Freeze unbaked: Assemble in a freezer-safe dish, cover well, and freeze. Thaw overnight in the fridge, then bake 35–40 minutes, adding cheese after 20 minutes for a melty, golden top.
Freeze after baking: Cool completely, portion, wrap with foil, then tightly with plastic wrap, and freeze for up to 3 months for the best texture.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
In a large pot of salted water, cook the spaghetti al dente according to package directions.
In a large skillet over medium-high heat, brown the ground beef, green pepper, onion, garlic, and salt while breaking up the meat. Drain fat if needed.
Stir in the pasta sauce, tomatoes, and Italian seasoning. Simmer uncovered for 5 to 10 minutes or until thickened. Stir in the cooked spaghetti and parsley.
Transfer the mixture to the prepared dish, top with cheeses, and bake for 25-30 minutes or until hot and the cheese is browned and bubbly. Cut into squares to serve.

If preparing ahead of time, increase the baking time
This casserole can be covered with foil and frozen (before baking). Thaw in the fridge overnight and bake for 35 to 40 minutes, adding the cheese after 20 minutes.
Leftovers can be covered with plastic wrap and stored in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Pasta

Cuisine American, Italian

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