Easy Baked Spaghetti
This easy baked spaghetti recipe transforms a classic spaghetti dinner into a golden, bubbly, cheesy casserole. With a rich meat sauce, perfectly cooked pasta, and a trio of melted cheeses, it's the ultimate comfort food that feeds a crowd and reheats beautifully.
Equipment
- Large pot - For boiling the spaghetti
- Large skillet or sauté pan - For browning the meat and building the sauce
- 9x13-inch baking dish - Glass or ceramic recommended
- Colander - For draining the pasta
- Wooden spoon or spatula - For stirring
- Chef's Knife and Cutting Board - For chopping
- Box grater or microplane - For grating Parmesan fresh from the block
- Measuring cups and spoons
- Aluminum foil - (optional) For covering during reheating
Ingredients
- 1 lb spaghetti - 450g
- 1 lb lean ground beef - 450g, 85% lean or higher
- 1 medium yellow onion - about 1 cup or 150g, finely diced
- 4 cloves garlic - minced
- 1 jar marinara sauce - 24 oz or 680g
- 1 can diced tomatoes - 14.5 oz or 411g, drained
For the Seasonings
- 1 tsp Italian seasoning - dried
- 0.5 tsp oregano - dried
- 0.5 tsp garlic powder
- salt and black pepper - to taste
- 1 tbsp olive oil
For the Cheese Topping
- 1 cup shredded mozzarella cheese - 115g
- 1 cup shredded sharp cheddar cheese - 115g
- 0.5 cup freshly grated Parmesan cheese - 50g
- cooking spray - for the dish
For Serving (Optional)
- fresh parsley or basil - chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center. Grease a 9x13-inch baking dish with cooking spray, covering the sides and bottom.
- Boil generously salted water in a large pot. Cook the spaghetti for 1 to 2 minutes less than the package directions for al dente (about 7-8 minutes) so it remains firm. Reserve 1/2 cup of starchy pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Sauté the diced onion for 2-3 minutes until softened. Add the ground beef and cook, breaking it apart, for 6-8 minutes until browned. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the dried Italian seasoning, oregano, and garlic powder to the skillet and toast for 30 seconds. Pour in the marinara sauce and drained diced tomatoes. Season with salt and pepper, reduce the heat, and let simmer for 5 minutes to meld the flavors.
- Add the drained spaghetti directly into the skillet and toss thoroughly until every strand is evenly coated with the sauce. If the mixture seems dry, add a splash of the reserved pasta water.
- Transfer the spaghetti and sauce mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the grated Parmesan evenly over the top, followed by the mozzarella, and finish with the sharp cheddar.
- Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbling at the edges, and lightly golden on top. Let the dish rest on the counter for 5 to 10 minutes before serving.
- Garnish with freshly chopped parsley or basil if desired. Cut into portions and serve hot directly from the dish.
Notes
- Undercook the pasta: Cooking the spaghetti 1-2 minutes less than package directions is crucial. It will finish cooking in the oven and absorb the sauce, preventing a mushy texture.
- Grate your cheese fresh: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating from a block gives you a creamier, more cohesive cheese layer.
- Don't skip the pasta water: The starchy cooking water is a natural emulsifier. Stirring in a splash helps the sauce cling to the noodles and prevents the casserole from drying out.
- Let it rest: Allowing the baked spaghetti to rest for 5-10 minutes after baking helps the casserole set up, making it easier to slice and serve clean portions.
- Bake uncovered: Covering the dish traps steam and results in a soggy top. Baking uncovered gives you a beautiful, lightly golden and slightly crispy cheese crust.
- Make ahead: Assemble the entire casserole, cover, and refrigerate for up to 24 hours. Remove it from the fridge 30 minutes before baking and add 10-15 minutes to the oven time if baking from cold.
- Storage and reheating: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat in a 350°F oven covered with foil, or in the microwave with a splash of water to prevent drying out.
- Customize it: This recipe is versatile. Try using Italian sausage, ground turkey, or a combination for the meat. For a vegetarian version, bulk up the sauce with mushrooms, zucchini, and bell peppers.