Baked Spaghetti
When you're looking for an easy dinner that's cozy and satisfying, baked spaghetti is always a winning choice. It features layers of cooked spaghetti noodles, well-seasoned ground beef, and rich marinara sauce, all topped with a generous amount of melted cheese that turns golden and bubbly in the oven. This dish is not only comforting but also practical — you can assemble it ahead of time and bake when needed, making it ideal for busy evenings or potluck gatherings.
Ingredients
- 16 ounces spaghetti pasta white or whole wheat
- 2 teaspoons olive oil
- ¾ cup chopped yellow onion
- 1 pound ground beef or ground turkey or sausage
- 4 cloves garlic minced
- 48 ounces marinara sauce 2 jars 24 ounces each, or homemade
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese divided
- 4 ounces shredded mozzarella cheese 1 cup
- chopped fresh parsley or basil optional for serving
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Break the spaghetti in half, add it to the boiling water, and cook until al dente according to the package instructions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2 minutes, stirring often.
- Add the ground beef and raise the heat to medium-high. Cook, breaking up the meat with a spoon, until browned. Drain off any excess grease.
- Stir in the minced garlic and cook for 30 seconds, then add the marinara sauce, Italian seasoning, salt, and pepper.
- Reduce the heat and let the sauce simmer for 5–10 minutes, stirring occasionally.
- Mix in ¼ cup of the grated Parmesan, then stir in the cooked spaghetti until well combined.
- Pour the spaghetti mixture into a 13x9-inch baking dish. Sprinkle mozzarella cheese evenly over the top, followed by the remaining ¼ cup of Parmesan.
- Cover the dish with foil, spraying the underside lightly with cooking spray to prevent sticking.
- Bake for 30 minutes covered, then uncover and bake for another 10–15 minutes until the cheese is golden and bubbly. Garnish with fresh parsley or basil, if desired.
Notes
To add vegetables, sauté finely chopped carrot, bell pepper, or zucchini along with the onion at the start of the recipe. You can also stir in a handful of chopped fresh spinach when adding the marinara sauce to the skillet.
Store leftover baked spaghetti in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave or covered in a 350°F oven until warmed through. If frozen, thaw overnight in the fridge before reheating.
Store leftover baked spaghetti in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave or covered in a 350°F oven until warmed through. If frozen, thaw overnight in the fridge before reheating.