- Prepare the Ingredients
Gather all your ingredients: 1 lb spaghetti, 1 lb lean ground beef, 1 large diced yellow onion, 4 minced garlic cloves, a 28-oz can of crushed tomatoes, 2 tbsp tomato paste, 1 tsp each of dried oregano and basil, 1 tsp sugar, 1½ tsp kosher salt, ½ tsp black pepper, 2 cups shredded mozzarella, ½ cup grated Parmesan, and ¼ cup chopped fresh parsley. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta.
- Build the Sauce
In a large skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon, until no pink remains. Add the diced onion and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste, oregano, and basil, stirring to coat the meat. Pour in the crushed tomatoes, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and let it bubble gently for 15-20 minutes, stirring occasionally, until slightly thickened.
- Cook and Combine the Pasta
While the sauce simmers, cook the spaghetti in the boiling water, but stop 2 minutes shy of the package's al dente time. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and add it directly to the skillet with the finished meat sauce. Toss everything together, adding splashes of the reserved pasta water until the sauce coats every strand of pasta beautifully.
- Assemble and Bake
Transfer the saucy pasta mixture to a 9x13-inch baking dish. Spread it into an even layer. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and has golden-brown spots.
- Rest and Serve
Remove the baking dish from the oven. Let the baked spaghetti rest for 5-10 minutes—this allows the sauce to set slightly, making it easier to serve. Sprinkle with the chopped fresh parsley for a pop of color and freshness. Scoop out hearty portions and serve warm.
- Calories:520 kcal
- Protein:32 g
- Carbohydrates:48 g
- Sugar:8 g
- Salt:1.2 g
- Energy:2180 kJ
- Fat:22 g
There’s something about that moment when you pull a bubbling dish from the oven, the scent of garlic and tomato filling the kitchen, that just feels like a hug. For me, that dish is almost always a pan of baked spaghetti. It’s the ultimate comfort food alchemy, taking familiar weeknight ingredients and transforming them into a crowd-pleasing masterpiece with crispy edges and a molten heart. It’s the casserole you want for a quiet family dinner and the one everyone asks you to bring to the potluck.
The Humble (and Mighty) History of Baked Spaghetti
Let’s be real; this dish wasn’t born in a Michelin-starred kitchen. Its origins are far more practical and endearing, rooted in the 20th-century American love affair with convenience and casseroles. I like to think of it as a clever cousin to lasagna, dreamed up by a busy home cook who needed to feed a crowd without the fuss of layering. They took affordable spaghetti, tossed it with a robust meat sauce, blanketed it in cheese, and let the oven do its unifying magic. The result? A legend was born in Pyrex dishes across the country.
What Defines a Great Pasta Bake
Anyone can mix noodles with sauce and cheese and call it a day. But the truly special version, the one that makes you close your eyes on the first bite, has three key qualities. First, the texture is non-negotiable: the top must have a deeply golden, slightly crisp cheese crust that gives way to tender, sauce-coated pasta underneath—no dry noodles allowed. Second, the sauce needs to be bold enough to stand up to the baking process, which is why we simmer it a little longer. And third, the secret I learned from Serious Eats: a splash of pasta water in the mix. The starch helps the sauce cling to every strand, ensuring every bite is perfectly sauced.
The One Pro Tip You Need
Undercook your pasta. I’m serious. Take it out of the boiling water a full two minutes before the package says it’s “al dente.” Those noodles are going to continue cooking in the hot sauce and oven. If you start with perfectly cooked pasta, you’ll end up with a mushy, sad mess. That extra firmness is your insurance policy for the perfect final bite. It’s the single best thing you can do for your baked spaghetti game.
Serving and Pairing Your Masterpiece
This hearty dish is a meal in itself, but I love to serve it with a bright, crunchy side to cut through the richness. A simple arugula salad with a lemony vinaigrette is my go-to. For drinks, a medium-bodied red wine like a Chianti or a Barbera is a classic and wonderful match. If you’re feeling adventurous, a crisp, malty lager works surprisingly well, too. And don’t forget the garlic bread for scooping up every last bit of saucy cheese from the corners of the pan.
Make It Your Own: Variations & Substitutions
The beauty of this format is its flexibility. For a vegetarian twist, swap the ground beef for sautéed mushrooms and lentils. Spice lovers can add a teaspoon of crushed red pepper flakes to the sauce. Out of mozzarella? A blend of Monterey Jack and sharp cheddar is fantastic. You can even use a high-quality store-bought marinara to save time—just doctor it up with a pinch of sugar and some fresh herbs. The goal is to make it work for you.
Planning Ahead and Storing Leftovers
This recipe is a meal-prep hero. You can assemble the entire casserole a day ahead, cover it tightly, and refrigerate it. Just add an extra 5-10 minutes to the baking time if you’re putting it in the oven cold. Leftovers keep beautifully in the fridge for 3-4 days and reheat wonderfully in the oven or microwave. The flavors actually deepen overnight, making day-two lunches something to look forward to.
Your Baked Spaghetti Questions, Answered
Can I freeze it? Absolutely. Assemble the casserole but don’t bake it. Wrap it tightly in plastic and foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.
What’s the best pasta shape? While spaghetti is classic, any sturdy shape like rigatoni, penne, or fusilli works wonderfully. They hold the sauce and cheese in all their nooks and crannies.
My top isn’t browning. Crank your oven to broil for the last minute or two, watching it like a hawk. That’ll give you the perfect golden crust.
So, what are you waiting for? Preheat that oven, boil that water, and get ready to make a dish that’s guaranteed to bring everyone to the table. I’d love to hear how your version turns out—tell me in the comments if you tried any fun twists! And if you’re looking for more cozy, crowd-pleasing ideas, don’t forget to browse our recipe collection for inspiration.
