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This easy Baked Spaghetti is loaded with pasta, savory meat sauce, and melted cheese for the perfect family dinner everyone will love! Make it without meat also for an easy vegetarian pasta dish.
For more easy dinner ideas, check out our Slow Cooker Chicken Pot Pie and this Cheesy Chicken and Rice Bake.
Baked Spaghetti is a crowd-pleasing dinner that’s easy to make and full of flavor. It takes everything you love about classic spaghetti and turns it into an oven-baked casserole the whole family will ask for again and again!
This is one of those easy meals that works for busy weeknights, meal prep, or even feeding a crowd. You can make it ahead, customize it with your favorite ingredients, and enjoy those perfectly melty, cheesy layers in every bite. It’s simple, satisfying, and always a hit at the dinner table.
Why You’ll Love This Easy Dinner Recipe
- Easy to Make – Simple ingredients and straightforward steps make this perfect for any night of the week.
- Family-Friendly – Even picky eaters love this cheesy, comforting dish.
- Great for Meal Prep – Make it ahead of time and bake when you’re ready, or enjoy leftovers throughout the week.
- Perfect Freezer Meal – This baked spaghetti freezes well, making it ideal for busy days.
- Loaded with Flavor – Layers of pasta, sauce, and cheese come together creating a delicious dinner the entire family will love!
- Feeds a Crowd – Great for potlucks, parties, or large family dinners.
- Customizable – Easily add veggies, swap proteins, or adjust the cheese to your likeing,
Baked Spaghetti Ingredients
To make this baked spaghetti, you’ll need spaghetti noodles, ground beef or Italian sausage, a finely chopped onion, and minced garlic. For the sauce, you’ll use crushed tomatoes, tomato sauce, and a splash of heavy cream, along with dried basil, oregano, thyme, and salt and pepper to taste. To finish the dish, you’ll also need mozzarella cheese, ricotta cheese, and Parmesan cheese for those delicious, cheesy layers.
How to Make This Baked Spaghetti Recipe
Here’s a quick overview with step-by-step photos to guide you. Scroll down to the recipe card for full ingredients and detailed instructions.
Preheat your oven and grease a large baking dish. Cook the spaghetti according to package directions until al dente, breaking the noodles in half if preferred. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef or Italian sausage, breaking it apart as it cooks. Once mostly browned, add the chopped onion and cook until soft. Stir in the minced garlic and continue to cook for a few minutes.
Pour in the crushed tomatoes, tomato sauce, and heavy cream. Add the dried basil, oregano, thyme, salt, and pepper. Stir well and let the sauce simmer to blend the flavors.
Add the cooked and drained spaghetti to the skillet and toss until the noodles are evenly coated in the meat sauce.
Transfer half of the spaghetti mixture to the prepared baking dish. Sprinkle half of the mozzarella, ricotta, and Parmesan cheeses over the top.
Add the remaining spaghetti on top, then pour over any remaining sauce. Finish by adding the rest of the cheeses evenly over the top.
Bake until the cheese is melted, bubbling, and lightly golden around the edges.
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil or parsley if desired, then slice and serve warm.
Substitutions and Variations
This baked spaghetti is easy to adjust based on what you have on hand or your personal preferences.
- Swap the ground beef or Italian sausage with ground turkey, ground chicken, or even a plant-based alternative for a lighter or meatless option.
- If you don’t have spaghetti, feel free to use another pasta like penne or rigatoni—this recipe works well with most shapes.
- For the sauce, crushed tomatoes and tomato sauce can be replaced with your favorite marinara sauce.
- If you prefer a lighter sauce, you can use half-and-half or milk instead of heavy cream.
- You can also simplify the seasoning by using Italian seasoning in place of the dried basil, oregano, and thyme.
- Cottage cheese is a great substitute for ricotta, and you can switch mozzarella with provolone or an Italian blend. Parmesan can be replaced with Romano or Asiago for a slightly different flavor.
Easy Vegetarian Baked Spaghetti Option
Instead of cooking the meat, heat a large skillet over medium heat with a drizzle of olive oil. Add about 3–4 cups of chopped vegetables such as mushrooms, zucchini, bell peppers, or spinach.
Cook the vegetables for about 5–7 minutes, stirring occasionally, until they are softened and any excess moisture has cooked off. Add the chopped onion and cook until soft, then stir in the minced garlic and cook for about 1 minute.
Once the vegetables are tender, continue with the recipe by adding the crushed tomatoes, tomato sauce, heavy cream, and seasonings. Let the sauce simmer, then mix in the cooked spaghetti and assemble the dish as directed.
My Best Tips for Making Baked Spaghetti
- Cook pasta just to al dente – The spaghetti will continue cooking in the oven, so slightly firm pasta prevents it from getting mushy.
- Use a large casserole dish – This dish makes a lot of spaghetti. Be sure the smallest size pan you use is a 9×13-inch because it will fill it to the top. Use a bigger dish if you want thinner layers.
- Drain pasta well – Too much water can make the sauce thin and watery.
- Let the sauce simmer – Even a few extra minutes helps the flavors come together and creates a richer taste.
- Mix pasta and sauce thoroughly – Make sure every noodle is coated so the dish stays flavorful and doesn’t dry out.
- Don’t skip the cheese on top – This is what gives you that golden, bubbly finish.
- Cover if needed – If the top starts browning too quickly, loosely cover with foil while baking.
- Let It rest before serving – Allowing this spaghetti casserole to sit for a few minutes helps everything set and makes it easier to slice.
How to Store Leftovers
Allow the baked spaghetti to cool completely before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap.
Store in the refrigerator for up to 3–4 days. When ready to reheat, warm individual portions in the microwave or cover and heat in the oven at 350°F until heated through.
For longer storage, baked spaghetti can be frozen. Place in a freezer-safe container and freeze for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
More Easy Pasta Recipes
Baked Spaghetti
Ingredients
- 1 pound spaghetti noodles
- 1 pound ground beef or Italian sausage
- 1/2 cup onion finely chopped
- 3 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 1/2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish optional
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch or bigger baking dish and set aside.
- Cook the spaghetti (break the noodles in half if preferred) according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the ground beef or Italian sausage over medium heat, breaking it apart with a spoon as it cooks. Once mostly browned, add the chopped onion and cook until soft and translucent. Add minced garlic and cook for 1 minute more.
- Pour in the crushed tomatoes, tomato sauce, and heavy cream. Add dried basil, dried oregano, dried thyme, salt, and pepper. Stir well to combine. Allow the sauce to simmer for about 5-10 minutes, letting the flavors meld together.
- Add the cooked spaghetti to the skillet with the creamy sausage mixture. Toss everything together with tongs until the spaghetti is evenly coated with the creamy sauce.
- Transfer half of the spaghetti mixture to the greased baking dish. Layer half of the mozzarella, ricotta, and Parmesan cheeses over the spaghetti.
- Add the remaining spaghetti on top of the cheese layer. Pour the rest of the sauce as well. Evenly spread or sprinkle the remaining mozzarella, ricotta, and Parmesan cheeses over the top.
- Bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired. Slice and serve warm.