This baked spaghetti casserole feels like a warm hug on a plate. It mixes tender pasta, rich tomato sauce, and lots of melty cheese. It is simple to make, feeds a crowd, and tastes like comfort food any night of the week. I call this dish a true crowd-pleaser because it turns pantry staples into a cheesy, oven baked pasta bake that everyone asks for seconds. If you like a spicy twist, try a spicy southern cheesy chicken spaghetti casserole for a different take on cheesy spaghetti.
how to prepare Baked Spaghetti Casserole
- Preheat the oven to 350°F, and grease a 9×13 inch baking dish.
- Cook 1 pound of spaghetti in salted boiling water until just shy of al dente, drain well.
- In a large pan, cook 1 pound of ground beef or turkey until browned, drain excess fat. Add 1 chopped onion and 2 cloves minced garlic, cook until soft.
- Stir in a 24 ounce jar of marinara sauce, 1 teaspoon dried oregano, salt and pepper to taste. Let simmer 5 minutes.
- Toss the drained spaghetti with the sauce in a large bowl, then stir in 2 cups shredded mozzarella and 1 cup grated Parmesan.
- Transfer the pasta mixture to the prepared baking dish, spread evenly. Top with 1 more cup of mozzarella and a little extra Parmesan.
- Bake 20 to 25 minutes, until cheese is bubbly and golden. Let rest 5 minutes before serving.
Why You’ll Love Baked Spaghetti Casserole
- It uses simple pantry items, so you can make it any night.
- The cheese melts into the pasta, making every bite creamy and satisfying.
- It feeds many people, so it is great for family dinner or potlucks.
- You can change the meat, add vegetables, or make it vegetarian, it is very flexible.
tips for success
- Do not overcook the pasta, it will finish cooking in the oven and stay firm.
- Drain pasta well, excess water can make the casserole watery.
- Use a good melting cheese, like whole milk mozzarella, for best flavor.
- Let the casserole rest after baking, it firms up and is easier to serve.
- Add a pinch of red pepper flakes to the sauce for a small heat boost.
Serving Suggestions
- Serve with a simple green salad and a splash of vinaigrette.
- Offer garlic bread or crusty rolls to soak up sauce.
- Top each plate with extra Parmesan and fresh chopped parsley.
- Pair with a light red wine or iced tea for an easy meal.
FAQs
Q: Can I make baked spaghetti casserole ahead of time?
A: Yes, assemble it in the baking dish, cover and refrigerate up to 24 hours. Bake as directed, you may need a few extra minutes.
Q: Can I freeze this dish?
A: Yes, bake first or freeze unbaked. For unbaked, wrap well and freeze up to 2 months. Thaw overnight before baking and add a few extra minutes in the oven.
Q: How do I make it vegetarian?
A: Skip the meat and add sautéed mushrooms, bell peppers, zucchini, or a mix of vegetables. Use a vegetarian sauce and cheese.
Q: Can I use other pasta shapes?
A: Yes, penne, rigatoni, or rotini work well, they hold the sauce and cheese nicely.
Conclusion
For a reliable, cheesy family meal, this baked spaghetti casserole is hard to beat. For another tested version and more tips, see the Baked Spaghetti Casserole Recipe – Allrecipes.
Baked Spaghetti Casserole
Ingredients
Method
- Preheat the oven to 350°F, and grease a 9×13 inch baking dish.
- Cook the spaghetti in salted boiling water until just shy of al dente, then drain well.
- In a large pan, cook the ground beef or turkey until browned, then drain excess fat.
- Add the chopped onion and minced garlic, cooking until soft.
- Stir in the marinara sauce and dried oregano, adding salt and pepper to taste. Let simmer for 5 minutes.
- Toss the drained spaghetti with the sauce in a large bowl, then stir in shredded mozzarella and grated Parmesan.
- Transfer the pasta mixture to the prepared baking dish and spread evenly.
- Top with an additional cup of mozzarella and a little extra Parmesan.
- Bake for 20 to 25 minutes, until the cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
