🍝🧀 Baked Spaghetti
Cheesy, saucy, and wonderfully comforting, this Baked Spaghetti turns a simple pasta dinner into a hearty casserole the whole family will love. Tender spaghetti is tossed with savory ground beef and pasta sauce, layered with creamy ricotta, then covered with bubbling mozzarella and Parmesan for a golden, irresistible finish.
⏱ Recipe Information
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Servings: 6–8
Difficulty: Easy
🛒 Ingredients
- 12 oz (340 g) spaghetti
- 1 lb (450 g) ground beef
- 1 jar (24–26 oz / 680–737 g) pasta sauce
- 1 cup (250 g) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- Salt, for the pasta water
- ½ teaspoon Italian seasoning, optional
- ¼ teaspoon black pepper, optional
Instructions
🔥 1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish.
🍝 2. Cook the Spaghetti
Bring a large pot of salted water to a boil.
Add the spaghetti and cook according to the package directions until just shy of al dente.
Since the pasta will continue cooking in the oven, avoid cooking it until completely soft.
Drain well.
Don’t rinse the spaghetti. The remaining starch helps the sauce cling to the pasta.
🥩 3. Brown the Ground Beef
While the pasta cooks, heat a large skillet over medium-high heat.
Add the ground beef and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon.
Continue until browned and cooked through.
Drain excess grease if necessary.
🍅 4. Add the Pasta Sauce
Pour the pasta sauce into the skillet with the cooked beef.
Add the Italian seasoning and black pepper if using.
Stir well and simmer gently for 5 minutes.
Remove from the heat.
🧀 5. Prepare the Ricotta
Place the ricotta in a small bowl.
Stir until smooth.
For extra flavor, you can mix in a pinch of salt, black pepper, and a little Italian seasoning.
🍝 6. Combine the Spaghetti & Sauce
Add the cooked spaghetti to the meat sauce.
Toss gently until the noodles are thoroughly coated.
🧀 7. Assemble the Casserole
Spread approximately half of the spaghetti mixture into the prepared baking dish.
Dollop the ricotta evenly over the pasta.
Sprinkle with approximately ½ cup of the mozzarella.
Add the remaining spaghetti mixture.
Top with the remaining mozzarella and all of the Parmesan.
Spread the cheese evenly across the surface.
🔥 8. Bake
Cover the baking dish loosely with aluminum foil.
Bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is completely melted, bubbling, and lightly golden.
For a more deeply browned top, switch to broil for 1–2 minutes at the end.
Watch carefully so the cheese doesn’t burn.
⏲️ 9. Rest Before Serving
Remove the baked spaghetti from the oven.
Let it rest for 10 minutes before cutting and serving.
This allows the layers to settle and makes it easier to portion.
🍽️ 10. Serve
Scoop generous portions onto plates.
Finish with extra Parmesan and fresh parsley or basil if desired.
Serve hot with:
- Garlic bread
- Caesar salad
- Green salad
- Roasted vegetables
- Garlic knots
⭐ Chef’s Tips
Don’t Overcook the Pasta
Cooking the spaghetti slightly under al dente keeps it from becoming mushy after baking.
Use Good-Quality Sauce
Since the sauce makes up a large part of the dish, your favorite jarred sauce—or homemade marinara—will make a noticeable difference.
Drain the Beef Well
Excess grease can make the casserole oily.
Don’t Skip the Rest
Allowing the baked spaghetti to rest helps the cheese and sauce settle instead of running everywhere when served.
Get That Golden Top
Remove the foil for the final 10–15 minutes so the mozzarella can brown beautifully.
🧄 Easy Variations
Italian Sausage Baked Spaghetti
Replace some or all of the ground beef with Italian sausage.
Extra Cheesy
Add another ½ cup mozzarella or mix shredded provolone into the topping.
Creamy Baked Spaghetti
Mix ½ cup cream cheese into the ricotta for an extra-rich filling.
Veggie Baked Spaghetti
Add sautéed mushrooms, spinach, zucchini, bell peppers, or onions.
Spicy Version
Add red pepper flakes to the meat sauce.
Meatless
Skip the beef and add sautéed mushrooms, spinach, and zucchini.
🧊 Storage
Allow leftovers to cool before refrigerating.
Cover the baking dish tightly or transfer portions to airtight containers.
Refrigerator: Up to 3–4 days.
Reheat individual portions in the microwave or reheat larger portions covered in a 350°F (175°C) oven until hot.
❄️ Freezing
Baked spaghetti freezes beautifully.
For best results, assemble the casserole but don’t bake it.
Cover tightly with plastic wrap followed by aluminum foil.
Freezer: Up to 2–3 months.
Thaw overnight in the refrigerator, then bake at 375°F (190°C) until hot and bubbling, adding a little extra baking time if necessary.
🍝🧀 Recipe Summary
This Baked Spaghetti combines savory ground beef, rich pasta sauce, tender spaghetti, creamy ricotta, and plenty of mozzarella and Parmesan into one bubbling, cheesy casserole.
It’s easy enough for a weeknight but comforting enough for Sunday dinner or a family gathering.
Saucy, cheesy, hearty, and guaranteed to disappear fast. 🍝🧀✨