.jpg)
7 months ago
39
PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwayThis post may contain affiliate links. Please read our disclosure policy.
Baked Spaghetti is a favorite casserole around here! Spaghetti is mixed with a quick zesty meat sauce, topped with cheese, and baked in the oven until hot and bubbly.
Why you’ll love this family favorite recipe!
It’s cozy, comforting, and absolutely delicious.
Tried and true – the reviews speak for themselves.
Baked spaghetti is easy to make, and you can add veggies you have on hand.
It’s an inexpensive way to stretch a pound of meat to feed a crowd.
This casserole freezes and reheats well.
Ingredients
- Meat: Use ground beef, Italian sausage, or a combination of the two. For a leaner option, ground turkey or turkey sausage can be used.
- Sauce: Use your favorite brand of pasta sauce or marinara sauce and add in diced tomatoes and Italian Seasoning for extra flavor.
- Pasta: Since this is a baked spaghetti recipe, I use spaghetti noodles, but you can swap them for any long pasta or whole wheat spaghetti.
- Cheese: Pre-shredded cheese works just fine in this recipe.
How to Make Baked Spaghetti
- Brown beef and onions. Add veggies and tomato sauce and simmer.
- Toss the sauce with cooked spaghetti and transfer it to a baking dish.
- Top with cheese and bake (full recipe below).
Baked spaghetti is perfect for lasagna lovers looking for a quicker option.
- Ensure the spaghetti is cooked al dente, as the noodles cook a bit more in the oven.
- Add extra veggies to the sauce. Try sliced mushrooms, shredded zucchini, or carrots.
- You can adjust this to your liking and add more or less sauce if you’d prefer.
Feeling Fancy? Garnish this recipe with fresh herbs like parsley before serving.
How to Prep Ahead
- Prepare as directed and refrigerate for up to 48 hours. Remove it from the fridge at least 30 minutes before baking and bake for about 35 to 40 minutes or until hot in the center.
- Bake the casserole uncovered so the cheese can form a nice crust. Covering it will also make it steam, which can overcook the spaghetti.
Just like stuffed shells, this easy recipe is perfectly served with garlic bread and a Caesar salad.
More Pasta Casseroles We Love
Did you make this Baked Spaghetti? Be sure to leave a rating and comment below!
4.98 from 505 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Baked Spaghetti
This baked spaghetti casserole is a family favorite and super easy to make!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
- ▢ 16 ounces spaghetti
- ▢ ¼ cup chopped fresh parsley or 2 tablespoons dried
- ▢ 1 ½ cups shredded mozzarella cheese about 6oz
- ▢ ⅓ cup shredded Parmesan cheese
Sauce
- ▢ 1 pound lean ground beef or Italian sausage
- ▢ 1 small onion diced
- ▢ 2 cloves garlic minced
- ▢ 1 ½ teaspoons Italian seasoning
- ▢ ½ teaspoon salt or to taste
- ▢ 1 green bell pepper diced
- ▢ 32 ounces pasta sauce or marinara sauce
- ▢ 1 can (14.5 ounces) diced tomatoes with juices
Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
In a large pot of salted water, cook the spaghetti al dente according to package directions.
In a large skillet over medium-high heat, brown the meat, onion, garlic, seasoning, and green pepper while breaking up the meat. Drain fat if needed.
Stir in the pasta sauce, Italian seasoning, and tomatoes. Simmer uncovered for 5 to 10 minutes or until thickened. Stir in the cooked spaghetti and parsley.
Transfer the mixture to the prepared dish, top with cheeses, and bake for 25-30 minutes or until hot and the cheese is browned and bubbly. Cut into squares to serve.
If preparing ahead of time, increase the baking time
This casserole can be covered with foil and frozen (before baking). Thaw in the fridge overnight and bake for 35 to 40 minutes, adding the cheese after 20 minutes.
Leftovers can be covered with plastic wrap and stored in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Calories: 413 | Carbohydrates: 53g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 1054mg | Potassium: 864mg | Fiber: 5g | Sugar: 9g | Vitamin A: 945IU | Vitamin C: 28mg | Calcium: 216mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Pasta
Cuisine American, Italian
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipes you'll love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.
English (US) ·