This easy baked spaghetti recipe is the most requested meal in our house. It combines spaghetti in a rich, savory meat sauce, layered with gooey melted cheese, and baked to golden perfection. Bonus? It reheats like a dream for leftovers.
Love spaghetti dishes? Try our Italian zucchini spaghetti bake and pasta with spinach and tomatoes.
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Why You’ll Love This Recipe For Baked Spaghetti
Growing up, my mom made spaghetti nearly every week, and today it’s still one of my favorite meals. Luckily, my husband and kids love it just as much as I do.
However, I don’t always have time to hover over a stove waiting for everything to cook. So, I often make this easy baked spaghetti recipe instead. Honestly, I think it’s even better than my mom’s spaghetti, but don’t tell her I said that!
The dish starts on the stove as we brown the meat and sauté the veggies. Then, it finishes in the oven, and the end result is a savory, bubbly, cheesy dish reminiscent of my turkey lasagna but a whole lot easier to make.
Ready in about an hour, this spaghetti bake makes plenty to satisfy my hungry family, and leftovers store and reheat well. One taste and you’ll never go to traditional stovetop spaghetti recipes again!
Spaghetti Bake Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Spaghetti: Use dry spaghetti or any pasta shape you like best.
- Mild sausage: Use a pound of any mild sausage you like best. Remove it from the casing before you begin.
- Aromatics: Onion and garlic add a sweet, savory taste.
- Diced tomatoes: Canned diced tomatoes add a vibrant flavor, juiciness, and acidity.
- Marinara sauce: Store-bought sauce is fine, or try making our spicy tomato cream sauce for a delicious twist.
- Seasonings: Italian seasoning, red pepper flakes, salt, and pepper enhance the overall flavor of the dish, adding extra herbaceous flavor and subtle spice.
- Cheese: Ricotta cheese, mozzarella cheese, and grated parmesan take this spaghetti to a whole new level of gooey, cheesy, deliciousness.
How to Make Baked Spaghetti Casserole
You’ll need a 9×13 baking dish, one large pot, one large skillet, and a medium mixing bowl. Check out the recipe card below for detailed instructions.
Step 1: Boil the spaghetti according to the package instructions just shy of al dente.
Step 2: Brown the sausage in oil, and add the onion and garlic, cooking until fragrant.
Step 3: Pour in the marinara sauce, diced tomatoes, and seasonings, and simmer.
Step 4: Combine the cheeses in a medium bowl, and season with salt and pepper.
Step 5: Spread half of the cooked spaghetti in a greased baking dish, and spoon half the meat sauce on top. Then, top the sauce with the cheese mixture.
Step 6: Repeat, layering the ingredients and finishing with the remaining mozzarella cheese. Bake uncovered until the cheese is melted and bubbly on top.
Make This Spaghetti Bake Ahead of Time!
This recipe for baked spaghetti is great to prepare in advance and bake the next day! To do so, assemble the dish as instructed, layering the ingredients in a baking dish. Then, cover it tightly with foil, and refrigerate for up to 24 hours.
Before baking, let the dish sit at room temperature for about 30 minutes. Then, bake as directed adding about 10-15 minutes to the baking time to ensure it heats evenly. If the cheese begins to brown before the spaghetti is warmed through, cover the dish with foil, and continue to bake until your desired temperature is reached.
Easy Baked Spaghetti Variations and Substitutions
You can easily adjust the recipe to suit your preferences. Here are a few ideas to get you started:
- Sausage: Feel free to replace the sausage with ground beef, ground turkey, or even ground chicken.
- Pasta: Substitute the spaghetti with any long pasta such as linguine or fettuccine. Short pasta shapes like penne, rigatoni, or ziti are great options too. Whole wheat, or gluten-free varieties work too.
- Vegetables: Add veggies such as bell peppers, mushrooms, spinach, or zucchini to sneak in extra nutrients and make this baked spaghetti recipe even more filling.
- Parmesan: Substitute with Romano or Asiago cheese.
- Make it creamy: For a creamy alternative, swap the marinara and diced tomatoes for our 3-ingredient Alfredo sauce.
Spaghetti Bake Recipe Serving Suggestions
I love to pair this spaghetti recipe with a side of sourdough garlic bread to scoop up every last bit of sauce. Then, I add a veggie-based side for a well-rounded meal. Some of my favorite options include:
Storing Leftover Spaghetti Bake
To store, allow leftovers to cool completely. Then, cover the baking dish with foil, or transfer the spaghetti bake to an airtight container. It will keep fresh in the refrigerator for up to 3-4 days.
How to Freeze
Freeze leftovers for up to 3 months. To do so, let them cool completely. Then, cover the baking dish with plastic wrap followed by aluminum foil, or transfer the spaghetti to a freezer-safe container. Reheat from frozen in the oven at 350 degrees for about 45 minutes up to 1 hour or until warmed through.
Reheating Instructions
Reheat leftovers in the microwave or oven at 350 degrees. If your spaghetti bake begins to brown too quickly in the oven, cover the baking dish with aluminum foil, and continue to bake until your desired temperature is achieved.
If you try our baked spaghetti recipe, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Make this easy baked spaghetti recipe with layers of spaghetti, meat sauce, and cheese for a weeknight comfort food full of savory flavor!
- Preheat the oven to 375°F. Grease a deep 9×13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes shy of al dente. Drain and set aside. If needed toss with some reserved pasta water to prevent from sticking.
- Heat olive oil in a large deep skillet or saute pan over medium heat. Add sausage and cook until browned, breaking it up as it cooks.
- Add onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook until fragrant.
- Pour in the marinara sauce, diced tomatoes with juice, Italian seasoning, and red pepper flakes. Season with salt and pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
- In a medium bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Season with salt and pepper, to taste. Stir until well mixed.
- Spread half of the cooked spaghetti evenly across the bottom of the baking dish to create the base layer. Spoon half of the meat sauce over the spaghetti. Top with ricotta mixture over the sauce. Dollop and then spread. Repeat the layers with the remaining spaghetti, and sauce. Top with the remaining 1 cup of shredded mozzarella cheese.
- Bake for 20-30 minutes uncovered until the cheese is melted and bubbly on top. Remove from the oven and let it cool slightly. If desired, sprinkle with fresh basil or parsley before serving.
Notes
- Cooking spaghetti: Boil your spaghetti until just shy of done, about 2 minutes less than the package instructions. This ensures it doesn’t turn mushy while baking. Drain and toss the spaghetti with a little olive oil or reserved pasta water to prevent sticking and help the sauce cling better.
- Sausage: You can use mild or spicy variety of sausage. Or swap the sausage for ground beef, turkey, or chicken.
- Leftovers: Refrigerate leftovers for up to 3-4 days. This dish freezes well for up to 3 months, so feel free to make a double batch and freeze one for a future meal. Reheat from frozen at 350F for 45 minutes up to 1 hour.
Nutrition
- Serving Size: 1/10
- Calories: 380
- Sugar: 4.2 g
- Sodium: 529.2 mg
- Fat: 14.2 g
- Carbohydrates: 41.1 g
- Protein: 21.8 g
- Cholesterol: 37.8 mg
