Baked Spaghetti Casserole
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This Baked Spaghetti Casserole is a simple, kid friendly weeknight dinner consisting of all the classic Italian flavors we know and love. Easy to put together and always a crowd favorite.
Spaghetti Casserole!
The weeknight dinner you have all been waiting for! Baked spaghetti casserole, yum! This is the dinner everyone will flock to the table for – your kids, your spouse, your friends AND the neighbours. Don’t worry, there’s enough here to go around for everyone.
Here I go again making food for a dozen when there’s only 2 of us. But, this casserole is something that will not go to waste because I for one, LOVE this dish!! All the classic, Italian flavors of spaghetti married together and then baked to create that astonishing crispy and cheesy top layer that sets this apart from traditional spaghetti. It’s simple, flavorful and certainly a crowd pleaser.
- Spaghetti – I used store bought spaghetti, use your preference.
- Ground Beef – I used lean ground beef. Because I used lean there’s no need to drain the oil after its cooked.
- Garlic – Fresh is best! Minced.
- Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
- Salt and Pepper – To taste.
- Spaghetti Sauce – Use your favorite kind!
- Tomatoes – Diced. You can use canned or fresh. I like using canned fire roasted tomatoes for a bit of a smoky flavor.
- Cheese – I used mozzarella and parmesan cheese.
- Parsley – Optional, for garnish.
- Preheat The Oven: Preheat oven to 350°F.
- Cook Pasta: Cook the spaghetti according to package instructions. Drain but reserve 1/2 cup of pasta water.
- Cook Sauce: In a deep skillet or sauce pan cook the ground beef until no longer pink. Add the garlic, Italian seasoning, salt, pepper, stir and cook until aromatic. Add add the spaghetti sauce, diced tomatoes, reserved pasta water and stir. Simmer for about 5 minutes.
- Bake: Stir in the spaghetti. Spread into a 9×13 inch baking dish, then top with mozzarella cheese and Parmesan cheese. Bake for 30 minutes.
- Serve: Garnish with basil or parsley and serve.
How to serve
Spaghetti is always best served amongst family and friends. I love gathering around a big dinner table with the people I love and digging in, but that’s not to say this dish can’t be enjoyed by yourself. It’s so good you might not want to share. Pair this baked spaghetti casserole with a garlic cheese bread or just a simple crusty bread and a simple salad and there you have it, the perfect dinner.
How to store leftovers
Store leftovers in an airtight container. Cooked spaghetti will last for 3 to 5 days in the refrigerator. Make sure to refrigerate after eating because bacteria will start to grow. Leftovers should be discarded if left out for more than 2 hours at room temperature.
Reheat
Pop in the microwave or back into a skillet until heated through. You can also add some more cheese on top and pop it back into the oven to recreate that cheesy top layer.
Q: Where did the spaghetti go to dance?
A: The meat ball!
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Baked Spaghetti Casserole
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Ingredients
- 12 ounce spaghetti ((a package of spaghetti is about 14 oz, I didn’t use the whole package but feel free to use it all))
- 1 pound ground beef
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 24 ounce spaghetti sauce ((1 jar of your favorite kind))
- 14.5 ounce diced tomatoes
- 2 cups mozzarella cheese
- ⅓ cup Parmesan cheese ((optional))
- parsley for garnish ((optional))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat The Oven: Preheat oven to 350°F.
- Cook Pasta: Cook the spaghetti according to package instructions. Drain but reserve ½ cup of pasta water.
- Cook Sauce: In a deep skillet or sauce pan cook the ground beef until no longer pink. Add the garlic, Italian seasoning, salt, pepper, stir and cook until aromatic. Add add the spaghetti sauce, diced tomatoes, reserved pasta water and stir. Simmer for about 5 minutes.
- Bake: Stir in the spaghetti. Spread into a 9×13 inch baking dish, then top with mozzarella cheese and Parmesan cheese. Bake for 30 minutes.
- Serve: Garnish with basil or parsley and serve.
Notes
- Store leftovers in an airtight container. Cooked spaghetti will last for 3 to 5 days in the refrigerator.
- Make sure to refrigerate after eating because bacteria will start to grow. Leftovers should be discarded if left out for more than 2 hours at room temperature.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Super easy to make! Very tasty!
This recipe is very good and very easy to prepare. I added a little extra meat (Italian sausage) and it was great.
Glad you liked it!
this reminds me of my sister’s recipe. I added a little more pasta water and 16oz. of spaghetti and ground chicken with beef broth concentrate.
This was easy and so delicious. I tried making a different recipe in the past, no need to look any further than this!
Made it for dinner tonight and it’s definitely another keeper! Making my way through your newest cookbook one recipe at a time ❤️
Happy to hear you’re enjoying my recipes!
This is absolutely DELICIOUS!!🙌🏻
I made this casserole last June for friends coming to visit me and my family. Everyone loved it! I’m making it again tonight. The recipe makes a ton for my family of just 3. Does this recipe freeze well?
Yes! I would say for best results, to leave the cheese off the top if you want to make it ahead and freeze it! Then when you can add it when you put it back in the oven to reheat 🙂 Regardless of the cheese topping, you can pop it in the freezer in an airtight container, it should last up to 3 months!
Would the cooking time change if I use angel hair pasta instead of spaghetti?
Nope, remember you’re cooking the pasta first, so cook that according to package instructions.
How far ahead can you make this? I’m just wondering if the spaghetti would absorb the liquid in the sauce.
If you’re worried about the spaghetti absorbing sauce, feel free to add another 8-12oz marinara sauce to the recipe. I’d make this max 3 days ahead.
To make a day ahead of time, should I go ahead and mix the sauce and spaghetti together then pour in fridge until ready to cook?
No, I would make the sauce ahead, then the day you want to serve it cook the spaghetti and finish the dish.
Delicious my husband loves it.
Glad to hear it!
Could you make this meat-free?
Sure you can, just add more veggies instead, like some bell peppers or even mushrooms.
This.. was… SO GOOD! I’ve added this to my meal plan again for next week! Thanks so much!
Glad you like dit Devan!
I try your recipe tonight
For spaghetti lasagna.I used Italian sweet sausage.ty for this recipe
Sorry I’ve just come across this through Pinterest — could you sub out the noodles for spaghetti squash after roasting it? Thoughts?
Hi Connie,
I’ve never tried it but I think it could work, but the cooking time would be different I assume.
“Q: Where did the spaghetti go to dance? A: The meat ball!” — I’m not kidding you when I say that I laughed at this joke for an entire minute. It’s the little things in life! I’m absolutely loving this recipe for a quick weeknight dinner. Looks delicious! Pinned!
I know, I just love these silly little jokes. Thanks Justine!
Have you ever mixed spinach in with the pasta? Or would it be better to add a layer
I’ve made different pastas with spinach, that would be a wonderful addition and a great way to incorporate some veggies in this dish.