Baked Spaghetti

By Maria Lichty

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Quick Summary

Baked spaghetti is the ultimate comfort food, combining pasta, hearty meat sauce, cheese in one savory dish. Whether you’re preparing a cozy family dinner or making a big batch for meal prep, this recipe is easy to make and will please everyone at the table. Don’t forget the garlic bread!

Baked Spaghetti in baking dish with fresh basil.

Why You’ll Love Cheesy Baked Spaghetti

This Baked Spaghetti recipe is similar to lasagna, but it comes together in a lot less time. Spaghetti noodles are layered with hearty meat sauce, a creamy ricotta mixture, and lots of mozzarella cheese. Bake until the cheese is golden and bubbly.

  • Comfort Food at Its Best: Warm, cheesy, and hearty—baked spaghetti delivers the ultimate comfort food experience that everyone craves.
  • Easy to Make: With just a few simple steps, you can prepare a delicious meal without a lot of effort.
  • Perfect for Meal Prep: It keeps well in the fridge and can be easily reheated, making it ideal for meal prepping or leftovers.
  • Customizable: Add your favorite ingredients—beef, sausage, ground turkey, even a meatless version with lots of veggies.
  • Cheesy Goodness: Melted mozzarella, ricotta, and Parmesan create a rich, cheesy topping that adds a delightful texture and flavor.
  • Crowd-Pleaser: Perfect for feeding a family or a group, whether it’s a weeknight dinner, potluck, or holiday meal.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.

  • Spaghetti noodles: The foundation of the dish. You can use any type of pasta you like, but spaghetti is the classic choice. Gluten-free pasta works too!
  • Ground beef or sausage: Adds flavor and heartiness to the dish. You can also use ground turkey, chicken, or even plant-based meat or add in sautéed veggies or roasted vegetables.for a lighter or vegetarian version.
  • Marinara sauce: A rich, tangy tomato sauce brings everything together. You can use store-bought (we like Rao’s) or you can use our easy marinara sauce or slow cooker marinara sauce.
  • Diced tomatoes– I add in tomatoes with the marinara sauce for more tomato flavor and to make sure the spaghetti isn’t dry.
  • Ricotta cheese: I recommend whole-milk ricotta, it adds a creamy layer that makes the baked spaghetti extra indulgent. You can swap with cottage cheese if you want a boost of protein.
  • Shredded mozzarella cheese: For that melty, cheesy goodness that will form a golden crust on top. For the best results, shred your own cheese from a block. Pre-shredded cheese often contains anti-caking agents that prevent the cheese from melting smoothly.
  • Parmesan cheese: Again, use freshly grated cheese!

How to Make Baked Spaghetti

cooked spaghetti in bowl and ground beef cooking in skillet to make baked spaghetti.

Let’s get this pasta party started!

  • First, cook the spaghetti to al dente. Drain and set aside. If the noodles are going to be sitting for several minutes, you can drizzle a little olive oil over them and toss so they don’t stick together.
  • Cook the ground beef or sausage. In a skillet, cook the meat, until browned, stirring occasionally. Drain off excess fat and set aside.
onion cooking in skillet to make baked spaghetti.
  • Cook the onion and garlic. Sauté the onion in olive oil until tender and translucent. Add the garlic and cook just until fragrant.
marinara sauce, tomatoes, onion, garlic, and seasonings in skillet with cooked ground beef on the side.
  • Add the sauce and seasonings. Stir in the marinara sauce, tomatoes, basil, oregano, and red pepper flakes. Turn the heat to low and simmer for 5 minutes.
ground beef being stirred into marinara sauce in a skillet.
  • Combine the meat and sauce. Add the cooked beef (or sausage) to the skillet and stir until well combined with the sauce.
baked spaghetti being layered in baking dish with pasta, meat sauce, and cheese mixture.
  • Make cheese mixture. In a small bowl, combine the ricotta cheese, egg, and Parmesan cheese.
  • Assemble. Spray a 9×13-inch baking pan with nonstick cooking spray and assemble the baked spaghetti. You are going to layer the noodles, sauce and cheese!
baked spaghetti in baking dish ready to go into the oven.
  • Bake for 25-30 minutes or until bubbly and the cheese is melted and starting to brown. Don’t cover it with foil. You want the cheese to get brown and a little crusty.
  • Garnish. Remove from the oven and garnish with extra Parmesan cheese and fresh basil, if desired.
Baked spaghetti being lifted out of the pan with spatula.

What to Serve with Baked Spaghetti

Here are a few side dishes that pair well with baked spaghetti.

Storing Tips

Baked spaghetti is great for meal prep or leftovers. Here are some helpful storage tips:

  • Refrigeration: Allow the baked spaghetti to cool completely before storing. Transfer any leftovers into an airtight container and store in the fridge for up to 4 days.
  • Freezing: To freeze baked spaghetti, wrap the dish tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It will keep for up to 3 months. To reheat, bake at 350°F for 30-40 minutes, or until heated through.
baked spaghetti on plate with basil and fork.

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Baked Spaghetti

Baked Spaghetti- this hearty baked pasta dish is a family favorite! The spaghetti is layered with a meaty sauce, lots of cheese, and baked until bubbly. Don't forget the garlic bread!
4.71 from 62 votes

Ingredients
  

Instructions
 

  • Preheat oven to 375 degrees F.
  • Cook the spaghetti to al dente, according to package instructions. Drain and set aside. If the noodles are going to be sitting for several minutes, you can drizzle a little olive oil over them and toss so they don’t stick together.
  • Place the beef or sausage in a large skillet and cook over medium heat. Break up with a wooden spoon while cooking. until browned and no longer pink. Drain off excess fat and transfer to a plate that has been lined with paper towels. Set aside.
  • In the same large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
  • Add the marinara sauce, tomatoes, basil, oregano, and red pepper flakes. Turn to low and simmer for 5 minutes. Season with salt and pepper, to taste. Stir the cooked beef or sausage into the sauce.
  • In a small bowl, combine the ricotta cheese, egg, and Parmesan cheese.
  • Spray a 9×13-inch baking pan with nonstick cooking spray. Place half of the cooked spaghetti noodles on the bottom of the pan. Pour half of the meat sauce over the noodles.
  • Spoon the ricotta cheese mixture over the sauce and use a spatula to spread it in an even layer. Top with ¾ cup of the shredded mozzarella cheese.
  • Add the remaining spaghetti and then the rest of the sauce. Top with the remaining mozzarella cheese.
  • Bake for 25-30 minutes or until bubbly and the cheese is melted and starting to brown. Remove from the oven and garnish with extra Parmesan cheese and fresh basil, if desired. Cut into squares and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. 

Nutrition

Calories: 436kcal, Carbohydrates: 53g, Protein: 31g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 780mg, Potassium: 834mg, Fiber: 4g, Sugar: 8g, Vitamin A: 827IU, Vitamin C: 13mg, Calcium: 261mg, Iron: 4mg
Keywords spaghetti

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.71 from 62 votes (48 ratings without comment)

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Comments

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  1. If I have a ricotta-hater in my household, could I replace the ricotta with bachamel sauce like I do in regular las-Gina, or would that be too runny or make the noodles mushy?

    1. I haven’t tried it. It might be a little runnier, but if you mix it with the meat instead of layering it, it might be fine. The meat will thicken it up. Some people use cottage cheese instead of ricotta.

  2. 5 stars
    Made this tonight and it was a HUGE hit! I had some cooked ground beef with veggies in the freezer and I used a jarred sauce so it came together in a snap! Thanks for the great recipe!

  3. 5 stars
    This looks amazing!! Do you think I can assemble this ahead of time and then cook in the oven several hours later? I like to prep dinner during my daughter mid day nap. ๐Ÿ™‚

  4. Canโ€™t give a star rating. This was just wrong from the get go. Proportions are way off. One pound of hamburger for is 13×9 pan? I used one pound of hamburger, a large bottle of marinara and did not use the canned tomatoes. I cooked in an 8 x 8. Why is there ricotta cheese in this recipe? Is this a lasagna wannabe? One cup of ricotta with one egg was way to loose. Had to add a lot more. Just okay. Wonโ€™t make again.

    1. Won’t make it again? You didn’t make it the first time. You even said you didn’t follow the recipe and then complained about how it came out.

  5. 5 stars
    Made this for dinner tonight!! Daughter and I thought REAL GOOD. Thanks for this recipe, it will be in my saved file:)

  6. 5 stars
    I came back to write a review because this was super delish! My husband ate super human amounts of this. I panicked because I only had 5 oz of regular spaghetti, but I found another 5 oz of spaghetti from Trader Joe’s that was yellow lentil and brown rice pasta, which was plenty of pasta and added a little boost of fiber and protein. This was fairly easy to prep and doesn’t take long in the oven. I will absolutely be making this again.

  7. 5 stars
    I would make this every week if I could. Itโ€™s SO good and the leftovers are arguably even better. I usually do half and half for ground turkey and italian sausage and it makes it so good!

  8. 5 stars
    I loved it. I altered a few things. I used ground chicken, boars head chicken sausage, Italian style diced tomatoes, mozarella cheese, cheddar cheese, colby jack/jalapeรฑo cheese and traditional prego.

  9. 5 stars
    This is a great recipe; similar to lasagna but less cheesy and easier to make; more appealing to kids. Delicious! Perfect to take to a potluck or for when you want to provide dinner to a neighbor, and it tastes even better as leftovers. I once made it at my daughter’s house with premade spaghetti sauce and without the ricotta, since she didn’t have any; I just subbed in shredded italian blend. It was still great!

  10. 5 stars
    Absolutely delicious! Proportions were perfect for us. We used mild Italian sausage, Raoโ€™s marinara, cottage cheese instead of ricotta, and fresh mozzarella on top. It was so dang good! My family loved it.

  11. 5 stars
    My first time making Baked Spaghetti and the family loved it. Of course I did not follow the recipe exactly only because I found my daughter had been to my house and “borrowed” my Mozzarella Cheese. I used Provolone as it is all I had. Followed except for the cheese substitution and even had fresh Parmesean to grate. None of that “green lid stuff” allowed in my house. ~grin~ My family raved over this at dinner. I might try Mozarella next time but this was such a hit I may stick with the Provolone. Thank you for sharing this recipe.PS: Those using cottage cheese instead of ricotta are missing out and taking their Baked Spaghetti down a couple of notches.

  12. I made this and couldent believe how good it was . absolutely grand I will not be making it any other way except I use angle hair spaghetti. Ever since I first served this to dinner guest they liked it so much they said from now on they too would only ever used Angel hair spaghetti

  13. 5 stars
    Is this the grated Parmesan in the shaker or do I grate my own? Iโ€™ve made this once before but I just canโ€™t remember. We did love it though!

  14. 5 stars
    Wow! Made this tonight and it was a hit and my husband also ate a superhuman amount! And told me I outdid myself. So delicious, used Italian sausage and followed the recipe exactly. Iโ€™ll be adding this to my special extra satisfying meals rotation!

  15. 5 stars
    This has become the ultimate comfort food in our family! When my daughter had surgery I brought it over and the family INHALED it, even the patient! Her husband ate a quarter of it in one sitting! Thanks, Maria, for helping me to love my family better!