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This baked spaghetti recipe is made with ground beef, marinara sauce, and other simple ingredients. It’s comforting and has the tastiest top cheese layer baked to golden perfection!

I think you’ll definitely also enjoy my Million Dollar Spaghetti or Baked Ricotta Chicken.

close-up of baked spaghetti in a casserole dish being lifted out with a spatula

Why you’ll love it

When you need a low-effort meal on the table fast, this cheesy baked spaghetti is a simple casserole that will save the day. You probably have all of the ingredients on hand, and it’s an inexpensive way to make an irresistible hot dinner in just 45 minutes!

It’s easy enough to make on a weeknight, but it’s also one of those recipes that would be great for Sunday dinner so that you have extras for a couple of days. It’s also a wonderful make ahead meal so you can pop it in the oven anytime.

What you’ll need

  • Spaghetti – use your usual brand
  • Ground beef – I prefer 90% lean
  • Onion – I normally use sweet (Vidalia), but yellow works fine
  • Oregano – one of my go-to dried herbs. Use Italian seasoning instead (a blend of dried herbs) if you like, and increase the amount if you like a lot of herby flavor.
  • Crushed red pepper flakes – feel free to omit it if you don’t want a little bit of spice (it’s still pretty mild). Or add more if you want it to have some kick!
  • Garlic – we’re using 4 cloves, but you can add more to your heart’s content
  • Marinara sauce – use your favorite tomato-based jarred pasta sauce. I used Marinara, but you could also try vodka sauce, arrabbiata, etc. You’ll need a couple of jars to get the 4 cups of sauce needed for this recipe.
  • Mozzarella, cheddar, and parmesan – yes, we’re using three kinds of cheese for the most cheesy goodness!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make baked spaghetti

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

cooking ground beef mixture and adding spaghetti to casserole dish

Start by cooking the ground beef and onion mixture, and then add the marinara sauce and warm it through. While you’re cooking the beef, boil a pack of spaghetti. Once that’s done, drain the spaghetti and add it to baking dish.

adding meat mixture to a baking dish with pasta for baked spaghetti

Add in the beef sauce mixture and toss. Spread evenly in the baking dish. Sprinkle on the grated parmesan cheese.

cheesy baked spaghetti before and after baking

Top with the mozzarella and cheddar. Bake, uncovered, for 20 minutes. Broil for a few minutes until golden. Let it sit for a few minutes, garnish with parsley if desired, and enjoy!

Make ahead tips

  • The day before: assemble it up to a day ahead, cover and refrigerate, then bake as indicated below. You may need to add a few more minutes onto bake time to ensure the middle is nice and hot. 
  • For the freezer: assemble it in the casserole dish, and then cover it tightly and freeze it for up to 3 months. Thaw for 24 hours in the fridge, then bake it as directed. You may want to add a little more sauce if you’re planning on freezing it.
  • Baking from frozen: it’ll take a bit longer, so bake it (covered with foil) until the middle is hot, then broil the cheese at the end. Don’t put a freezing cold casserole dish straight in the oven, though, as there’s a chance it’ll crack. I’d let it warm up a bit on the counter first!
baked spaghetti in a shallow bowl with a fork

Substitutions and variations

  • Sub the ground beef for ground turkey or Italian sausage if you want to change it up, or do a 50-50 mix.
  • Try adding a couple handfuls of fresh spinach for some greens into the beef mixture once you add the marinara sauce.
  • If you prefer one or the other, use all mozzarella or all cheddar. I used a bagged shredded mozza/cheddar blend to save time, but grating your own cheeses is never a bad idea.

What to serve with baked spaghetti

the best baked spaghetti in a casserole dish with a corner piece taken out

Leftovers and storage

  • This pasta bake will keep for 3-4 days in the fridge in an airtight container, or freeze leftovers for up to 3 months.
  • Either reheat in a covered container in the microwave or in a covered saucepan with a lid over low heat. It does reheat well, but add a little more marinara sauce if it gets a bit dry! 
  • Don’t want leftovers? Halve all ingredients and bake it in an 8×8 dish if you want a smaller quantity.
close-up of baked spaghetti in a casserole dish

Made this baked spaghetti casserole? Talk to me in the comments below! I’d love it if you left a review. You can also tag me on Instagram with all your S&L dishes.

close-up of baked spaghetti in a casserole dish being lifted out with a spatula
4.92 from 36 votes

Easy Baked Spaghetti

This baked spaghetti recipe is made with ground beef, marinara sauce, and other simple ingredients. It's comforting and has the tastiest top cheese layer baked to golden perfection!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8

Ingredients 

  • 1 pound uncooked spaghetti
  • 1 pound lean ground beef
  • 1/2 medium onion chopped
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 4 cloves garlic minced
  • 4 cups marinara sauce
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 1 cup freshly grated parmesan cheese
  • Salt & pepper to taste

Instructions 

  • Preheat oven to 375F and move the rack to the top third of the oven.
  • Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it's done, drain it and add it to a 9×13 casserole/baking dish.
  • Meanwhile, add the beef, onion, oregano, and red pepper flakes to a skillet. There should be enough fat released by the beef to cook the onion, but if it's particularly lean, add a tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the meat has browned/cooked through (about 10 minutes). If there's a lot of excess fat, spoon most of it out.
  • To the skillet, stir in the garlic and cook for about a minute, then add in the marinara sauce and cook for a few more minutes until it's warmed through. I stir in some salt & pepper as well.
  • Pour the beef mixture over top of the spaghetti. Toss until everything is coated. Smooth it out into an even layer.
  • Top with the cheeses and bake, uncovered, for 20 minutes. Broil for a few minutes to brown the cheese if you want (watch it carefully). Let it sit for 5-10 minutes, then serve by cutting it into squares using a spatula. I garnished it with some chopped parsley, but that's totally optional.

Notes

  • Serves 6-8 depending on how much people eat.
  • For a shortcut, I used 2 cups of a bagged blend of shredded mozzarella and cheddar. Feel free to grate your own cheeses, though! Generally, grating your own cheeses does yield tastier results. 
  • 4 cups marinara sauce = 32 ounces, so you’ll use one 24 oz. jar + a bit of a second jar.

Nutrition

Calories: 476kcal, Carbohydrates: 51g, Protein: 33g, Fat: 15g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 1052mg, Potassium: 788mg, Fiber: 4g, Sugar: 7g, Vitamin A: 914IU, Vitamin C: 10mg, Calcium: 351mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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4.92 from 36 votes (2 ratings without comment)

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100 Comments

  1. Charlene says:

    5 stars
    This is the best and easiest baked spaghetti recipe. I think the taste is much better than regular spaghetti. So this is worth the time.

    1. Natasha says:

      Thank you so much, Charlene!

  2. Jason says:

    Fantastic! I bumped the cheese up a 1/4 cup each because, well, just because!

    I also preserved a bit of the pasta water and ended up adding about half a cup to get that glisten on the pasta before baking.

    Overall, a smash it!!

    1. Natasha says:

      Thanks, Jason!! ๐Ÿ˜€

  3. Dawn Hill says:

    5 stars
    I made this for my husband and myself it was delicious and my husband loved it I will be making it again thank you for the recipe

    1. Natasha says:

      Yay!! You’re very welcome, Dawn!

  4. Brenda Caldwell says:

    I made this for my family and it was a hit. Everyone loved it. I just didn’t brown it on top because it was already golden brown when I took it out of the oven. And I added bell peppers to the onions.

    1. Natasha says:

      So glad it was a hit!

  5. Bobby Freeman says:

    5 stars
    I made this recipe for my wife and I and it was delicious.

    1. Natasha says:

      Fantastic!! ๐Ÿ˜€ Thanks, Bobby!

  6. Michelle Ok says:

    3 stars
    Not bad but could use more seasoning and sauce than whats called for.

  7. Grace Schonhardt says:

    5 stars
    My 14-year-old son needed an easy recipe to earn his scout Cooking Merit Badge and he picked this recipe for Father’s Day dinner. It was a hit!

    I told him to find a recipe using what we had in the pantry and this was it! He used a mix of cheddar, colby, and mozzarella which is what we had in refrigerator. Very delicious! He will make it again!

    1. Natasha says:

      Awww I love that!! ๐Ÿ˜€ Thanks for letting me know, Grace!

  8. Lorna says:

    5 stars
    simple and delicious recipe that’s easy to customize. I made it with 1 lb ground turkey and 1/2 lb italian sausage, about 40 oz red sauce cause over here they like their italian really “red” ๐Ÿ˜€ . Smothered in cheese just like the recipe and everyone loved! Thank you

    1. Natasha says:

      I’m thrilled you enjoyed it! ๐Ÿ˜€ You’re very welcome, Lorna!

  9. Yolanda L says:

    5 stars
    I’ve made baked spaghetti several times but it’s a first for this recipe. It’s as easy as possible. My family loved it. Very little bit left. Just enough for husband and daughter to have second helpings

    1. Natasha says:

      Wonderful!!

  10. Sarah L Rudland says:

    Thanks for the recipe!!! I just made up the equivalent of 7 recipes for a dinner for 50 people I’m helping with tonight, They baked up beautifully!!!

    1. Natasha says:

      That’s wonderful! You are very welcome!