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.
Ingredients You’ll Need
- 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.
How to make baked spaghetti casserole
- Preheat The Oven: Preheat oven to 350 F degrees.
- 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
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)
Instructions
- 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.
Recipe 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.
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!!🙌🏻