Homemade Baked Spaghetti
This homemade baked spaghetti recipe combines tender noodles, a rich and hearty meat sauce, and a generous blanket of melted mozzarella and Parmesan cheese, all baked to golden perfection. It's a crowd-pleasing comfort food classic that's easy to make and even better the next day.
Equipment
- 9x13-inch baking dish - Glass or ceramic works best for even heating.
- Large pot - For boiling pasta.
- Large skillet or sauté pan - 12-inch is ideal.
- Colander
- Large mixing bowl
- Wooden spoon or spatula
- Box grater - For shredding mozzarella from a block.
- Aluminum foil
- Sharp knife
- Cutting board
Ingredients
- 16 oz spaghetti - 450g
- 8 oz cream cheese - 225g, softened and cubed
- 2 tablespoons unsalted butter - 28g
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
For the Meat Sauce
- 1 lb ground beef - 450g, 80/20 lean is ideal for flavor
- 1 medium yellow onion - about 1 cup or 150g, finely diced
- 3 cloves garlic - minced
- 1 tablespoon olive oil
- 24 oz marinara sauce - 680g, store-bought or homemade
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes - optional, for a little heat
For the Cheese Topping
- 2 cups shredded mozzarella cheese - 200g, divided
- 1/2 cup freshly grated Parmesan cheese - 50g, divided
- fresh parsley - or basil, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Boil salted water in a large pot and cook spaghetti for 1-2 minutes less than package directions. Reserve some pasta water before draining.
- Return drained hot pasta to the pot and toss with butter, cream cheese, garlic powder, and Italian seasoning until the cheese is melted and noodles are coated.
- In a large skillet, heat olive oil over medium-high heat. Cook onion until softened, then add garlic and cook until fragrant. Add ground beef, breaking it up, and cook until browned. Drain excess fat.
- Stir marinara sauce, Italian seasoning, oregano, salt, pepper, and red pepper flakes into the browned meat. Simmer for 5-7 minutes to meld flavors.
- Spread half of the creamy spaghetti in the prepared dish. Top with 1/2 cup mozzarella and 1/4 cup Parmesan. Add half the meat sauce. Repeat the layers, ending with the remaining mozzarella and Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbly. For a browner top, broil for the final 2-3 minutes.
- Let the casserole rest for 10-15 minutes before cutting. Garnish with fresh parsley or basil and serve.
Notes
- Undercook pasta: Be sure to cook the spaghetti 1-2 minutes less than the package instructions. It will finish cooking in the oven, preventing a mushy casserole.
- Shred your own cheese: For the best melt and creamy texture, buy a block of mozzarella and grate it yourself. Pre-shredded cheese has anti-caking agents that hinder melting.
- Soften cream cheese: Ensure the cream cheese is fully softened to room temperature before adding it to the hot pasta. This prevents lumps and ensures a smooth, creamy base.
- Let it rest: Allowing the casserole to rest for 10-15 minutes after baking is crucial. It lets the layers set, so you can cut clean, neat slices.
- Make-ahead magic: You can assemble the entire casserole up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the covered bake time when cooking from cold.
- Freezing: This baked spaghetti freezes wonderfully. Assemble, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed.
- Customize it: Swap the ground beef for Italian sausage, ground turkey, or shredded rotisserie chicken. You can also add vegetables like mushrooms, bell peppers, or spinach to the sauce.
- Extra creamy variation: For an even richer dish, try replacing the cream cheese with whole-milk ricotta cheese mixed with a beaten egg and a pinch of nutmeg.
- Reheating: To reheat leftover slices, cover them with foil and warm in a 350°F oven until heated through. If it seems dry, add a splash of marinara sauce.