Baked Spaghetti Recipe

If you’re on the hunt for a comforting, crowd-pleasing dinner that’s both hearty and easy to pull together, this baked spaghetti recipe is absolutely worth trying. I love how it transforms humble ingredients like pasta, ground meat, and marinara sauce into a bubbling, cheesy casserole that’s perfect for weeknights or casual family dinners. It hits that sweet spot between classic spaghetti and a cheesy baked pasta dish, giving you the best of both worlds.

What makes this baked spaghetti recipe my go-to is how forgiving and versatile it is. Whether you’re cooking for hungry kids, meal prepping for the week, or just craving something warm and satisfying, it delivers every time. Plus, it’s a great way to sneak in fresh basil and plenty of cheese without any fuss. Trust me, once you give this a whirl, it’ll become a new staple in your kitchen rotation.

Ingredients You’ll Need

These ingredients come together harmoniously, balancing freshness, savory richness, and creamy melted cheese. When you pick your components thoughtfully—like fresh basil and good-quality cheeses—your baked spaghetti recipe takes on that extra layer of flavor everyone will notice.

• Spaghetti: I usually grab regular dry spaghetti, but any pasta shape works—just adjust the cooking time slightly.
• Ground chuck: This gives the dish a juicy, meaty depth. You can swap it for ground chicken or turkey for a lighter option.
• Olive oil: Helps sauté the onions and garlic to fragrant perfection without sticking.
• Unsalted butter: Just a touch adds richness and rounds out the flavors in your sauce.
• Yellow onion: Diced finely so it melts into the sauce, enhancing the savory base.
• Garlic: Minced fresh garlic is a must; it brings that classic aromatic punch.
• Marinara sauce: Whether store-bought or homemade, this is the heart of the dish—choose a sauce you love or want to elevate.
• Fresh basil: Adding a bright, herbal note, chopped and divided between sauce and topping.
• Mozzarella cheese: Freshly shredded melts beautifully for that gooey, cheesy topping everyone can’t resist.
• Parmesan cheese: A good grating brings savory umami both in the casserole and as a finishing touch.
• Kosher salt and black pepper: Simple seasonings that make all the flavors pop, so don’t skimp here!

Variations

I love how flexible this baked spaghetti recipe is—you can tweak it to suit your mood or pantry. Over time, I’ve played around by swapping meats, adding veggies, and changing up cheeses, and each variation turned out great.

• Vegetarian option: Instead of ground meat, try sautéed mushrooms, zucchini, or eggplant. I’ve done this when guests avoid meat and nobody misses it.
• Spicy kick: Adding red pepper flakes to the sauce amps the flavor. I sneak in a pinch when I want a little heat without overwhelming.
• Cheese swaps: Swap mozzarella for provolone or add a handful of ricotta inside for creaminess. One time I mixed cheddar for an extra sharp note, which was surprisingly good.

How to Make Baked Spaghetti Recipe

Step 1: Cook the Pasta Perfectly

Start by boiling your spaghetti until it’s just shy of al dente—usually a minute or two less than the package recommends. Since the pasta will bake in the sauce later, you don’t want it fully cooked at this point. Drain it well and toss it lightly with a little olive oil to prevent sticking. Trust me, skipping the oil can result in clumped noodles in your baked dish.

Step 2: Sauté the Aromatics and Brown the Meat

Heat olive oil and butter in a large skillet over medium heat. Add the diced onions and cook until translucent, about 4 minutes, then stir in the minced garlic until fragrant—don’t let it burn! Now add the ground chuck, breaking it up with a spoon as it browns evenly. Season with salt and pepper for depth. This step really sets the flavor foundation for the whole dish, so don’t rush it.

Step 3: Combine Sauce and Basil

Pour in your marinara sauce and stir in half of the chopped fresh basil. Let it simmer gently for 5 minutes so the flavors meld beautifully. This is when the basil really comes alive, adding that fresh herbal brightness that lifts the dish.

Step 4: Mix Pasta and Sauce, then Add Cheese

Transfer your slightly undercooked spaghetti into the skillet with the sauce and meat mixture. Toss everything thoroughly so every strand is kissed by sauce. Then, stir in half of the mozzarella and Parmesan, incorporating them lightly—this ensures cheesy goodness throughout the bake, not just on top.

Step 5: Bake Until Bubbly and Golden

Move the mixture to a buttered baking dish and top with the remaining mozzarella, Parmesan, and basil. Pop it into a preheated 350°F (175°C) oven for about 20-25 minutes until you see the cheese bubble and turn a lovely golden brown. Keep an eye on it towards the end so it doesn’t overbrown—there’s nothing like a perfectly golden crust to bring the dish home.

How to Serve Baked Spaghetti Recipe

Garnishes

I like to sprinkle a little extra fresh basil or parsley on top just before serving—it adds a fresh pop of color and flavor that brightens the whole dish. Sometimes, a drizzle of good quality olive oil or a pinch of red pepper flakes makes it even more special.

Side Dishes

Pair baked spaghetti with a crisp green salad dressed simply with lemon and olive oil, or some roasted garlic bread to soak up every cheesy bite. I’ve found a side of steamed veggies like broccoli rounds out the meal nicely, balancing richness with crunch.

Creative Ways to Present

For holiday gatherings or dinner parties, I’ve baked the spaghetti in individual ramekins for a cute, personalized touch. It looks fancy but is still homey and inviting. You can also sprinkle panko breadcrumbs mixed with Parmesan on top before baking for an irresistible crunch.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely before transferring them to airtight containers. They keep beautifully in the fridge for up to 3 days. When I reheat, the flavors are still rich, and the cheese tastes just as creamy.

Freezing

This baked spaghetti recipe freezes surprisingly well. I portion it out into freezer-safe containers with tight lids, and it lasts for 2-3 months. When you’re ready, thaw overnight in the fridge before reheating for the best texture.

Reheating

To bring leftovers back to life, I reheat them covered in the oven at 325°F (160°C) until warmed through, usually about 15-20 minutes. This keeps the top from drying out and maintains that lovely gooey cheese texture. If you’re in a hurry, the microwave works fine—just cover with a damp paper towel to retain moisture.

FAQs

Final Thoughts

This baked spaghetti recipe holds a special place in my heart because it’s like a warm hug on a plate—simple ingredients coming together to make something truly comforting and satisfying. Whether it’s a crazy weeknight or a leisurely weekend dinner, I know I can count on it to please everyone at the table. I can’t recommend enough giving it a try—you’ll enjoy the ease, the flavors, and how it makes ordinary pasta feel so wonderfully special.

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