Fazoli's Baked Spaghetti
This Fazoli's baked spaghetti recipe is one of those comforting, crowd-pleasing classics that hits every note — rich marinara sauce, tender pasta, seasoned ground beef, and a golden, bubbly cheese topping that makes it impossible to eat just one serving.
Equipment
- Large pot - At least 6 quarts for even cooking
- Large skillet or sauté pan - For browning ground beef and building the sauce
- 9x13-inch baking dish - Ceramic or glass work best
- Large mixing bowl - For tossing spaghetti with egg-Parmesan mixture
- Colander - For draining pasta
- Aluminum foil - For covering during the first bake
- Wooden spoon or silicone spatula - For breaking up beef and stirring sauce
- Cheese grater - For freshly grating Parmesan (optional but recommended)
- Whisk - For combining egg, Parmesan, and butter
Ingredients
- 16 oz spaghetti - 450g; standard thin variety, not extra-thick
- 1 lb ground beef - 450g; 80/20 blend for best flavor
- 1 medium yellow onion - about 1 cup or 150g, finely diced
- 3 garlic cloves - minced
- 24 oz marinara or spaghetti sauce - 680g; use quality jarred sauce like Rao's
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp seasoned salt - key to Fazoli's flavor profile
- 1/4 tsp black pepper - freshly cracked preferred
- 2 large eggs - acts as a binder for the spaghetti base
- 1/3 cup Parmesan cheese - 35g; finely grated for the egg mixture
- 2 tbsp unsalted butter - 28g; melted for the pasta base
- 2 cups shredded mozzarella cheese - 225g; divided between layers and top
- 1/4 cup Parmesan cheese - 25g; grated for the topping
- 1 tbsp olive oil - for sautéing aromatics
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.
- Cook spaghetti in generously salted water about 1-2 minutes less than package directions. Reserve 1/2 cup pasta water, drain, and do not rinse.
- In a large bowl, whisk eggs, 1/3 cup Parmesan, and melted butter. Add warm spaghetti and toss thoroughly to coat.
- Heat olive oil in a large skillet over medium-high heat. Cook onion 3-4 minutes until softened. Add garlic and cook 30-60 seconds.
- Add ground beef and cook 6-8 minutes, breaking it up, until no pink remains. Drain excess fat.
- Add marinara sauce, Italian seasoning, garlic powder, seasoned salt, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
- Spread half of the egg-coated spaghetti in the prepared dish. Top with half the meat sauce, then 1 cup of mozzarella cheese.
- Spread remaining spaghetti, then remaining meat sauce. Top with remaining 1 cup mozzarella and 1/4 cup Parmesan.
- Cover with foil and bake 40 minutes. Remove foil and bake 20-25 minutes more until cheese is golden and bubbling.
- Let rest 10 minutes before serving. Cut with a sharp spatula and serve hot.
Notes
- Undercook the pasta: Pull spaghetti 1-2 minutes before al dente — it will continue cooking in the oven and won't turn mushy.
- Don't skip the egg mixture: The egg-Parmesan-butter coating is the hallmark of Fazoli's style. It helps the pasta hold its structure.
- Use quality sauce: Since the sauce is the backbone, choose a good jarred brand like Rao's or make homemade.
- Season every component: Salt the pasta water, season the meat well, and taste the sauce before assembling for the best flavor.
- Let it rest: A 10-minute rest after baking allows the layers to set so each slice comes out cleanly.
- Press the layers: Gently pressing each spaghetti layer into the dish helps everything bake up cohesively.
- Make ahead: Assemble the full casserole up to 24 hours in advance. Refrigerate covered and add 10-15 minutes to covered baking time.
- Substitutions: Swap ground beef for Italian sausage, use 93% lean beef for a lighter version, or add sautéed mushrooms and zucchini for a vegetarian option.
- Storage: Refrigerate leftovers for up to 4-5 days. Freeze baked or unbaked for up to 3 months.
- Reheating tip: Add a splash of water or marinara sauce over leftovers before reheating to prevent drying out.