Baked Spaghetti with Ground Beef
This baked spaghetti recipe combines tender pasta, a rich and savory meat sauce, and a golden, bubbly cheese topping, all baked together in one satisfying dish. The oven transforms simple ingredients into something genuinely special.
Equipment
- 9x13-inch baking dish - Ceramic or glass for even heat distribution
- Large pot - For boiling pasta
- Large skillet - 12-inch stainless steel works best for browning
- Wooden spoon - For breaking up ground beef
- Colander - For draining pasta
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Aluminum foil - For covering during baking if needed
- Box grater - For grating Parmesan (optional)
- Microplane - For grating Parmesan (optional)
Ingredients
- 1 lb spaghetti - 450g, uncooked
- 1.5 lbs ground beef - 680g, 80/20 blend
- 1 yellow onion - medium, about 1 cup or 150g, finely diced
- 4 cloves garlic - minced
- 1 tsp Italian seasoning
- 0.5 tsp dried oregano
- 0.5 tsp red pepper flakes - optional, but recommended
- 1 tsp kosher salt - plus more for pasta water
- 0.5 tsp black pepper
- 1 jar marinara sauce - 24 oz / 680g
- 0.5 cup water - 120ml, for rinsing sauce jar
- 2 cups whole milk mozzarella cheese - 225g, shredded, divided
- 0.5 cup Parmesan cheese - 50g, freshly grated, divided
- 2 tbsp olive oil
- fresh parsley - chopped, for garnish (optional)
For the Pasta Water
- 1 tbsp kosher salt - for salting pasta water
Instructions
- Preheat oven to 375°F (190°C) with rack in upper third. Grease a 9x13-inch baking dish.
- Fill a large pot with 4 quarts of water and bring to a rolling boil.
- Heat olive oil in a large skillet over medium-high heat. Cook onion for 3-4 minutes until translucent.
- Add ground beef, breaking into crumbles. Season with salt, pepper, Italian seasoning, oregano, and red pepper flakes. Cook 8-10 minutes until fully browned.
- Add minced garlic and cook for 1 minute until fragrant. Pour in marinara sauce and water, stir, and simmer 8-10 minutes.
- Add salt to boiling water and cook spaghetti for 2 minutes less than package directions. Drain well without rinsing.
- Transfer spaghetti to the baking dish. Pour meat sauce over pasta, reserving 1 cup for topping. Toss thoroughly to combine.
- Scatter half the mozzarella and Parmesan over the pasta. Top with reserved sauce, then remaining cheeses.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbling. Broil for 2-3 minutes if a golden top is desired.
- Rest for 5-10 minutes before serving. Garnish with fresh parsley and slice into portions.
Notes
- Always undercook the pasta by 2 minutes—it will continue cooking in the oven and absorb sauce, preventing a mushy texture.
- Use freshly shredded whole milk mozzarella for the smoothest melt. Pre-shredded cheese contains anti-caking agents that hinder melting.
- Do not drain all the beef fat—leaving about 2 tablespoons in the pan adds richness and depth to the sauce.
- Let the casserole rest for 5-10 minutes before cutting. This allows the cheese to firm up and makes serving much cleaner.
- To assemble ahead, prepare the entire casserole, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the bake time when cooking from cold.
- Store leftovers in the refrigerator for up to 4 days or freeze individual portions for up to 3 months.
- For a creamier version, layer cottage cheese or ricotta into the noodle base before adding the sauce.
- Substitute ground turkey (93/7) for a leaner option—add an extra tablespoon of olive oil to prevent dryness.
- When reheating individual portions, add a splash of water or marinara to prevent the pasta from drying out.
- To brown the top extra beautifully, switch to broil for the final 2-3 minutes but watch closely to prevent burning.