Recipe

Baked Spaghetti

Saucy, cheesy baked spaghetti with a hearty meat sauce and a golden, bubbly top.

By Matt Campbell

•

4.8

A bubbling baked spaghetti casserole in a white ceramic baking dish with a golden melted mozzarella top on a warm kitchen counter

Baked spaghetti is what happens when regular spaghetti decides to put on a cozy sweater and commit to being the dinner. You get twirly noodles, a hearty sauce, and a cheesy top that turns golden and a little crisp at the edges. It is the kind of meal that feels like a hug, but still tastes bright and bold if you build the sauce right.

This version keeps ingredients easy, instructions clear, and the payoff high. You can make it straight through for a weeknight win, or prep it ahead for the easiest future-you favor imaginable.

Dry spaghetti, canned tomatoes, onion, garlic, Italian seasoning, and mozzarella arranged on a tidy kitchen counter in consistent warm lighting

Why It Works

Melty top, saucy middle: A little reserved sauce keeps the bake from drying out, and cheese seals the deal.
Big flavor without chaos: Tomato paste plus garlic and Italian seasoning builds a fast, cozy sauce.
Great texture: Slightly undercooked pasta finishes in the oven so it stays springy, not mushy.
Feeds a crowd: This is a reliable family dinner and an even better leftovers lunch.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then cover and store in the fridge for up to 4 days.
Freeze: Freeze tightly wrapped portions for up to 3 months. For best texture, thaw overnight in the fridge before reheating.
Reheat (microwave): Add a splash of water or extra marinara, cover loosely, and heat in 60 to 90 second bursts until hot.
Reheat (oven): Cover with foil and bake at 350°F for 20 to 25 minutes, or until heated through. Uncover for the last 5 minutes to re-crisp the top.

Tip: If the top looks dry after reheating, drizzle a tablespoon or two of warm sauce over the serving. Nobody has to know.

Common Questions

Do I have to use meat?

Nope. Swap the ground beef for 8 ounces sliced mushrooms and 1 diced zucchini, sauté until browned, then proceed. Or use a plant-based ground.

Why does baked spaghetti sometimes turn out dry?

Usually it is a combo of overcooked pasta and not enough sauce. Cook the spaghetti 1 to 2 minutes shy of al dente, and reserve some sauce to spoon on top before baking.

Can I make baked spaghetti ahead of time?

Yes. Assemble, cover, and refrigerate up to 24 hours. When ready, bake covered at 350°F for 25 minutes, then uncover and bake 10 to 15 minutes more until bubbly. If it is starting cold from the fridge, you may need a few extra minutes covered.

What is the best cheese for the top?

Mozzarella gives you that classic stretch. A little Parmesan adds salty punch. If you want extra gooey, mix in some provolone.

Can I use a different pasta shape?

Absolutely. Spaghetti is classic, but linguine works well. Short shapes like penne also bake nicely if that is what you have.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large skillet or Dutch oven
9x13-inch baking dish
Wooden spoon or spatula
Measuring cups and spoons

Baked spaghetti is one of those dishes that makes me feel like I have my life together, even when I definitely do not. I can be a little chaotic in the kitchen, but this recipe is forgiving. You stir, you taste, you add a pinch of salt, you add another pinch, and suddenly it smells like everybody should come over. The best part is that it tastes even better the next day, which feels like the universe giving you a small high five.

Baked Spaghetti

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 65 minutes

Servings 8

Ingredients

12 ounces spaghetti
1 tablespoon olive oil
1 pound ground beef (or Italian sausage)
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 (24 ounce) jar marinara sauce (about 2 3/4 to 3 cups)
1/2 cup water (use the marinara jar to measure and rinse)
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 large egg
1/2 cup sour cream (or ricotta)
2 tablespoons chopped fresh parsley (optional, for serving)

Two bowls on a kitchen counter, one filled with shredded mozzarella and one with grated Parmesan, ready for topping baked spaghetti

Instructions

Heat the oven and prep the dish. Preheat oven to 350°F and set a rack in the middle. Lightly grease a 9x13-inch baking dish.
Cook the spaghetti. Bring a large pot of salted water to a boil. Cook spaghetti 1 to 2 minutes shy of al dente. Drain well and do not rinse so the sauce clings.
Build the sauce. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up, about 6 to 8 minutes. Drain excess fat if needed. Add onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds.
Boost flavor fast. Stir in tomato paste, Italian seasoning, salt, pepper, and red pepper flakes (if using). Cook 1 minute to toast the paste.
Finish the sauce. Add marinara and 1/2 cup water. Simmer 5 minutes. Taste and adjust salt.
Make the creamy layer. In a small bowl, whisk egg, sour cream, and Parmesan until smooth.
Combine pasta and sauce. In a big mixing bowl (or the pasta pot), toss drained spaghetti with about 2 cups sauce (roughly half). You want it coated, not swimming. Reserve the rest for layering on top.
Assemble. Spread half the sauced spaghetti into the baking dish. Dollop the sour cream mixture over the top and gently spread. Add remaining spaghetti. Spoon the remaining sauce evenly over the top. Sprinkle with 1 1/2 cups mozzarella.
Bake. Cover with foil and bake 20 minutes. Uncover, sprinkle with remaining 1/2 cup mozzarella, and bake 10 to 15 minutes more until bubbly and lightly golden. For extra peace of mind, the center should reach 165°F.
Rest and serve. Let rest 10 minutes before slicing. Finish with parsley if you are feeling fancy.

A pair of hands tossing cooked spaghetti with red meat sauce in a large stainless steel mixing bowl on a warm-lit kitchen counter

A 9x13 baking dish of cheesy spaghetti casserole being placed onto an oven rack, mid-bake, in a home kitchen

A square slice of baked spaghetti on a plate with melted cheese and sauce, set on a simple dinner table with a fork and napkin

Practical Tips and Variations

For extra crisp edges: Bake uncovered for an additional 3 to 5 minutes at the end. Watch closely so the cheese does not go from golden to scorched.
Make it veggie-packed: Add 1 cup chopped spinach to the sauce during the last minute of simmering, or sauté 1 diced bell pepper with the onion.
Want it richer? Swap sour cream for whole-milk ricotta and add a pinch of salt and black pepper.
Make-ahead move: Assemble, cover, and refrigerate. Add 5 to 10 minutes to the covered bake time since it starts cold.
Sauce rescue: If your sauce tastes flat, add 1 teaspoon balsamic vinegar or a small pinch of sugar, then taste again.

Nutrition information is estimated.

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Baked Spaghetti

Why It Works

Pairs Well With

Recommended

Million Dollar Spaghetti

Ricotta-Layered Baked Ziti (Cheesy, Make-Ahead)

Spaghetti Sauce

Instant Pot Spaghetti

Storage Tips

How to Store and Reheat

Common Questions

Common Questions

Do I have to use meat?

Why does baked spaghetti sometimes turn out dry?

Can I make baked spaghetti ahead of time?

What is the best cheese for the top?

Can I use a different pasta shape?

Baked Spaghetti

Ingredients

Ingredients

Instructions

Instructions

Practical Tips and Variations