Easy Baked Spaghetti Casserole Recipe

You know those nights? The ones where the to-do list feels a mile long, the kids are buzzing with energy, and the thought of making a complicated dinner just… isn’t happening. That’s when I reach for my trusty baked spaghetti casserole. It’s not fancy, it’s not haute cuisine, but oh my goodness, it’s pure comfort food that always hits the spot. This isn’t just any pasta bake; it’s the kind of meal that smells like home as it’s baking, filling the whole house with this warm, savory aroma that just makes you feel good. I’ve made a lot of pasta dishes over the years, but this baked spaghetti casserole has earned a permanent spot in my recipe rotation because it’s consistently delicious, incredibly forgiving, and honestly, just makes me happy. It’s the culinary equivalent of a warm hug, and if you’ve ever craved something deeply satisfying without spending hours in the kitchen, you’re in for a treat.

What is baked spaghetti casserole?

So, what exactly is this magical dish? Think of it as a deconstructed spaghetti dinner, baked into a glorious, cheesy, carb-loaded dream. Instead of serving spaghetti with sauce on top, we’re taking cooked spaghetti, tossing it with a rich, savory meat sauce (or a veggie-loaded one if that’s more your speed!), binding it all together with creamy ricotta and Parmesan cheese, and then baking it until it’s bubbly and golden. It’s essentially all the best parts of spaghetti night, but in a sliceable, casserole form. The name itself, “baked spaghetti casserole,” is pretty straightforward, but it doesn’t quite capture the sheer joy this dish brings. It’s a way to elevate simple ingredients into something truly special, a hearty and satisfying meal that feels a little bit special without demanding a whole lot of fuss. It’s the kind of dish that makes even the pickiest eaters clean their plates, and that, my friends, is a win in my book.

How do you make a Spaghetti casserole?

Quick Overview

Making this baked spaghetti casserole is a straightforward process that really comes down to cooking your pasta, preparing a flavorful sauce, mixing everything with creamy cheese, and then letting the oven do its magic. The beauty of this recipe is that it’s quite forgiving, so even if you’re a beginner cook, you’ll achieve fantastic results. We’re essentially creating layers of deliciousness that bake together into one cohesive, mouthwatering dish. It’s designed to be simple enough for a weeknight but impressive enough for guests.

Ingredients

For the Main Batter:
1 pound spaghetti (or your favorite long pasta)
1 tablespoon olive oil
1 large onion, finely chopped
2-3 cloves garlic, minced
1 pound ground beef, turkey, or Italian sausage (or a mix!)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Pinch of red pepper flakes (optional, for a little heat)
1 (15 ounce) container ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley (optional, for freshness)

For the Topping:
2 cups shredded mozzarella cheese

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheated to 375°F (190°C). While it’s heating up, grab a 9×13 inch baking dish. You can give it a light spray of cooking spray or a quick wipe with a little butter or olive oil to prevent sticking. It’s a small step, but it makes a big difference when it’s time to serve!

Step 2: Cook the Pasta

Now, let’s get that spaghetti cooking. Bring a large pot of salted water to a rolling boil. Add your pound of spaghetti and cook it according to the package directions, but aim for al dente – meaning it should still have a slight bite to it. We don’t want mushy pasta! Once it’s cooked, drain it well and set it aside. I usually drain it right over a colander and give it a little shake to get out as much water as possible.

Step 3: Make the Sauce

While the pasta is cooking, let’s whip up that delicious sauce. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add your chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Don’t let it burn! Now, add your ground meat. Break it up with a spoon and cook until it’s browned all over. If you’re using sausage, make sure to crumble it up well. Once the meat is browned, drain off any excess grease – this is key for a less greasy casserole. Pour in the crushed tomatoes and tomato sauce. Stir in the oregano, basil, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. The longer it simmers, the more the flavors meld together, so if you have an extra 10 minutes, let it go!

Step 4: Mix the Cheese Filling

In a medium bowl, combine the ricotta cheese, the egg, and the 1/2 cup of grated Parmesan cheese. If you’re using fresh parsley, stir that in now too. Mix it all together until it’s well combined. This ricotta mixture is going to add such a wonderful creaminess and a subtle tangy flavor to our casserole.

Step 5: Combine Everything

Now for the fun part – bringing it all together! In a large bowl (or even back in the pasta pot if it’s big enough), combine the drained spaghetti, the meat sauce, and the ricotta cheese mixture. Gently toss everything together until the pasta and sauce are evenly coated. Be careful not to overmix, as you don’t want to break up the spaghetti too much. You’re looking for a beautiful, saucy pasta mixture.

Step 6: Assemble the Casserole

Pour about half of the spaghetti mixture into your prepared baking dish and spread it out evenly. Sprinkle about half of the shredded mozzarella cheese over this layer. Then, spoon the remaining spaghetti mixture on top and spread it out. Finally, sprinkle the rest of the mozzarella cheese evenly over the top, making sure to get it all the way to the edges. You can also add a little extra sprinkle of Parmesan cheese on top if you’re feeling extra cheesy!

Step 7: Bake

Pop that beautiful casserole into your preheated oven. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are starting to look golden brown. You want to see those lovely little pockets of molten cheese! If you like a more deeply browned top, you can pop it under the broiler for a minute or two at the very end, but keep a very close eye on it so it doesn’t burn.

Step 8: Rest & Glaze

This is arguably the hardest step: waiting! Once it comes out of the oven, let the baked spaghetti casserole rest for about 10-15 minutes before you cut into it. This allows everything to set up a bit, making it much easier to slice neatly. If you were planning to add a specific “glaze” or topping after baking, this is the time to do it. For this classic version, the melted cheese is our glorious topping!

Step 9: Slice & Serve

After resting, slice the casserole into generous squares and serve it hot. It’s perfect on its own, or you can serve it with a side salad and some garlic bread. Enjoy the ooey-gooey, cheesy goodness!

What to Serve It With

This baked spaghetti casserole is such a crowd-pleaser, and it pairs beautifully with a variety of sides, depending on the mealtime! For a simple breakfast, which I know sounds a little unusual but trust me, a small slice reheated is *divine* with a strong cup of coffee – it’s surprisingly satisfying and hearty for the morning. For a delightful brunch, I love serving it alongside a fresh green salad with a light vinaigrette to cut through the richness. A simple fruit salad also complements it wonderfully, adding a touch of sweetness. If you’re serving it as a main course for dinner, a classic pairing is a big green salad with a creamy dressing and some crusty garlic bread – you really can’t go wrong with that! We often have it on a cozy snack night too, just a generous portion with maybe some extra Parmesan sprinkled on top. My kids absolutely love it this way, and it’s just so comforting on a chilly evening. My family has a tradition of serving it with a side of steamed broccoli or green beans, just to add a bit of green to the plate, and it works perfectly. It’s one of those dishes that feels complete on its own, but a few well-chosen accompaniments can really elevate the whole meal!

Top Tips for Perfecting Your Baked Spaghetti Casserole

Over the years, I’ve learned a few little tricks that I think make this baked spaghetti casserole even better, and I’m so happy to share them with you. When it comes to the pasta, the key is definitely cooking it al dente. If you overcook it before baking, it can get really mushy in the final dish. I always recommend draining it really well; nobody likes a watery casserole! For the sauce, simmering it for at least 20-30 minutes makes a huge difference. It really allows all those Italian herbs and the tomatoes to meld together into a deeper, richer flavor. Don’t skimp on browning the meat and draining the grease, either – it’s a small step that leads to a much cleaner taste. When it comes to the ricotta mixture, beating in that egg really helps to bind it and gives it a smoother, creamier texture once it’s baked. Some people like to add a little pinch of nutmeg to the ricotta mixture; I haven’t personally tried it, but I’ve heard it adds a lovely subtle warmth. If you’re not a fan of ricotta, you can try using cottage cheese, but I find ricotta gives the best texture and flavor. For mixing everything, be gentle! You want to coat the pasta and distribute the sauce and cheese evenly, but you don’t want to turn your spaghetti into tiny pieces. When it comes to baking, every oven is a little different, so keep an eye on it. If your cheese is browning too quickly on top but the inside isn’t quite bubbly, you can always loosely tent it with foil for the last 10 minutes. And a pro tip for slicing: let it rest! I know it’s hard to wait when it smells this good, but letting it sit for 10-15 minutes before cutting makes for much cleaner slices. I’ve also experimented with different cheeses for the topping; while mozzarella is classic, a mix of mozzarella and provolone, or even some Monterey Jack, can add a fun twist. If you want to add extra vegetables, sautéing finely chopped zucchini, bell peppers, or mushrooms and stirring them into the sauce before combining with the pasta is a fantastic way to pack in more goodness. Just make sure to cook them down well so they don’t release too much water into the casserole.

Storing and Reheating Tips

One of the best things about this baked spaghetti casserole is how well it stores and reheats, making it perfect for leftovers! If you have any that is – which is rare in my house! For storage at room temperature, I generally don’t recommend keeping it out for more than two hours, especially if your kitchen is warm. The cheese and meat can spoil quickly. Once it’s cooled down a bit, usually after about 20-30 minutes, I’ll cover it tightly with plastic wrap or foil, or transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for about 3-4 days. When you’re ready to reheat, you can do it in a few ways. The easiest is usually in the microwave; just take a portion, pop it on a microwave-safe plate, and heat in 30-second intervals until it’s heated through. I find it reheats best if you add a tiny splash of water or milk to the portion before microwaving to help keep it moist. For a crisper, more oven-baked texture, you can reheat individual portions in the oven at around 350°F (175°C) for about 15-20 minutes, or until heated through. If you’re reheating a larger amount, cover it with foil to prevent the top from drying out or burning. For freezer instructions, this casserole freezes surprisingly well! Let it cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil, or transfer it to a freezer-safe container. It should last in the freezer for up to 2-3 months. To thaw, transfer it from the freezer to the refrigerator overnight, then reheat as usual. If you’re short on time, you can reheat directly from frozen, but it will take longer. For the glaze timing, if you’re planning to add any fresh herbs or a dollop of sour cream after reheating, do that right before serving. The cheese on top is already perfectly baked on!

Frequently Asked Questions

Final Thoughts

So there you have it – my tried-and-true baked spaghetti casserole recipe. It’s a dish that embodies everything I love about cooking: simple ingredients, big flavors, and the joy of sharing a delicious meal with the people you care about. It’s the kind of recipe that becomes a memory maker, the one you bring to potlucks or make on a rainy Sunday afternoon. The way the pasta gets perfectly tender, the sauce is rich and comforting, and that bubbly cheese topping is just… perfection. If you’re looking for a recipe that’s easy enough for a weeknight but impressive enough for guests, or if you just need a big ol’ plate of comfort food, this baked spaghetti casserole is it. I really hope you give it a try and love it as much as my family does. Don’t be afraid to make it your own with different veggies or cheeses – that’s part of the fun! I can’t wait to hear how yours turns out, so please leave a comment below and let me know your thoughts, or if you have any amazing variations to share. Happy baking!

baked spaghetti casserole

A comforting and flavorful baked spaghetti casserole, perfect for a family dinner.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium sweet onion chopped
• 1 medium green pepper chopped
• 1 28 ounce can diced tomatoes
• 1 8 ounce can sliced mushrooms drained
• 0.5 cup black olives sliced
• 2 teaspoons oregano
• 1 pound lean ground beef
• 4 cups spaghetti noodles cooked, divided
• 2 cups cheddar cheese shredded, divided
• 1 10.5 ounce can cream of mushroom soup
• 0.25 cup water
• 0.25 cup Parmesan cheese shredded

Instructions

 

Preparation Steps

• Preheat oven to 350°F. Grease a 9x13 inch casserole dish with cooking spray.
• Heat olive oil in large skillet over medium high heat. Add ground beef, onions and green peppers and cook, stirring often, about 7 to 9 minutes, until beef is no longer pink and veggies are softened.
• Add tomatoes, mushrooms, black olives and oregano. Cook, uncovered, for 10 minutes, stirring occasionally.
• Add half of the spaghetti to the bottom of the casserole dish. Top with 1/2 of the tomato/beef mixture. Sprinkle 1 cup of cheddar cheese on top. Repeat these layers a second time.
• In a small bowl, mix together the cream of mushroom soup and water. Pour evenly onto the casserole. Top with Parmesan cheese.
• Bake for 30 minutes. Serve hot.

Notes

This is a great make-ahead dish, perfect for busy weeknights or potlucks.