Baked Spaghetti Casserole is a hearty, comforting meal that combines the best of pasta and cheese under a bubbly, golden top. This simple dish is perfect for anyone craving a cheesy, savory dinner that’s both filling and easy to prepare. Whether you’re serving up a family dinner on a chilly evening or prepping a satisfying meal for guests, this casserole will hit the spot.
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I love baking this spaghetti casserole because it always draws a crowd and serves up smiles at any dinner table! The rich, meaty sauce mingled with creamy ricotta and stretchy mozzarella creates a symphony of flavors. Perfect for a lazy weekend lunch or a comforting dinner, this dish shines brightest in the colder months.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Spaghetti Casserole
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I absolutely love putting together this baked spaghetti casserole. Here’s how you can bring this scrumptious dish to life in your own kitchen.
Cooking the Meat
Start by preheating your oven to a cozy 350°F (180°C). Next, grab a large pan and bring it to medium-high heat. I always reach for this one because the high sides keep sauce splatter from making a mess on the stove, and nothing sticks—makes cleanup so much easier, it’s an investment, but totally worth it.
Toss in the ground beef, breaking it apart with a silicone spoon like this one that won’t scratch the pan but still has enough strength to break up the beef as it cooks. Cook until it’s nicely browned. This is where the flavors start to build, so get excited!
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Adding Aromatics
Next, throw in the chopped onions and minced garlic. Let them cook until they’re soft and your kitchen smells like an Italian restaurant.
Simmer the Sauce
Pour in the diced tomatoes, water, and sprinkle in the oregano, salt, and pepper. Give everything a good stir and let it simmer for 15 minutes, and then set it aside.
Prepare the Pasta
While the sauce is bubbling, I take kitchen shears—these are the ones I use—and snip the spaghetti into shorter pieces. It sounds unnecessary, but it makes mixing everything together a whole lot easier (and way less messy to serve later).
No need to pre-cook it, because it’s going to bake and become lovely and soft in the oven.
Combine and Layer
Mix the spaghetti noodles into the meat sauce along with the ricotta cheese. Pour the cheese mixture into a 9×13 baking dish, I’ve had this ceramic one for ages—it bakes evenly and honestly looks nice enough to take straight to the table.
Then sprinkle evenly with mozzarella and Parmesan.
Bake to Perfection
Slide the dish into the oven and bake for about 12 minutes, or until the top is bubbly and golden brown. Trust me, the waiting is the hardest part!
Garnishing
Once done, garnish with fresh basil to bring a pop of color and freshness. Serve hot and enjoy!
And if I’m making this ahead to bring to someone’s house or dropping it off for a meal train, I pop the whole baking dish into this insulated casserole carrier. It keeps everything warm and stable in the car, which is honestly such a lifesaver when you’re juggling bags, drinks, and kids all at once.
Baked Spaghetti Casserole Recipe
Add Preferred SourceIngredients
- 1 pound lean ground beef
- 1 cup diced yellow onion
- 2 garlic cloves minced
- 1 can diced tomatoes (28-ounce) with juices
- 2 teaspoons dried oregano
- Salt and pepper
- 8 ounces spaghetti
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 180ºC (350°F). Heat a pot to medium high and add the beef. Cook until fully browned.1 pound lean ground beef
- Add the onion and garlic and cook for 5 more minutes.1 cup diced yellow onion, 2 garlic cloves
- Add the tomatoes, 1 ½ cup of water, oregano, salt and pepper and bring to a simmer. Cook for 15 minutes. Reserve.1 can diced tomatoes (28-ounce), 2 teaspoons dried oregano, Salt and pepper
- Chop the uncooked spaghetti in ⅓ds. Combine the sauce with spaghetti and ricotta cheese.8 ounces spaghetti, 1 cup ricotta cheese
- Transfer to a 9×13 casserole dish and top with mozzarella and Parmesan cheese.1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese
- Bake for 12 minutes, or until bubbly.
- Garnish with fresh basil. Serve hot and enjoy.Fresh basil for garnish
Video
Notes
- Cheese: Feel free to mix up the cheeses based on what you have in your fridge. Sometimes I toss in a bit of cheddar cheese for a sharper flavor or a slice of provolone for extra gooeyness.
- Pasta: While spaghetti is traditional, feel free to use any pasta you have on hand. Penne, fusilli, or rigatoni all make great substitutes and hold the sauce well.
- Meat: While lean ground beef is a classic, don’t hesitate to substitute with ground turkey or even Italian sausage for a different twist.
- Spice it Up: If you like a little heat, adding red pepper flakes to the sauce brings a nice kick.
- Make Ahead: You can assemble the casserole a day ahead and keep it in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
- Herbs: I used dried oregano in the sauce, but topping the casserole with fresh basil adds a bright, fresh flavor that dried herbs just can’t match. You can substitute the dried oregano for fresh if desired, or use dried Italian seasoning.
Storage and Reheating Instructions
- Fridge: Make sure your casserole cools down before you start packing it away. Transfer the cooled casserole into an airtight container or wrap it tightly in foil. It will happily sit in your fridge for up to 3 days.
- Freeze: To freeze, just cover it tightly with both plastic wrap and foil before popping it in the freezer for up to a month. When you’re ready to enjoy, thaw it in the fridge overnight.
- Reheat: When you’re ready for round two, just reheat it in the oven or microwave. If it feels a bit dry, splash a little water or extra marinara sauce over the top before reheating to bring back that just-baked freshness.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Tips
I’ve learned a few tricks to make your baked spaghetti casserole even better, if you can believe it! Here are my top tips to ensure you nail it every time:
- Cheese: Feel free to mix up the cheeses based on what you have in your fridge. Sometimes I toss in a bit of cheddar cheese for a sharper flavor or a slice of provolone for extra gooeyness.
- Pasta: While spaghetti is traditional, feel free to use any pasta you have on hand. Penne, fusilli, or rigatoni all make great substitutes and hold the sauce well.
- Meat: While lean ground beef is a classic, don’t hesitate to substitute with ground turkey or even Italian sausage for a different twist.
- Spice it Up: If you like a little heat, adding red pepper flakes to the sauce brings a nice kick.
- Make Ahead: You can assemble the casserole a day ahead and keep it in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
- Herbs: I used dried oregano in the sauce, but topping the casserole with fresh basil adds a bright, fresh flavor that dried herbs just can’t match. You can substitute the dried oregano for fresh if desired, or use dried Italian seasoning.
How to Store Leftover Spaghetti Casserole
First off, make sure your casserole cools down before you start packing it away. Transfer the cooled casserole into an airtight container or wrap it tightly in foil. It will happily sit in your fridge for up to 3 days.
To freeze, just cover it tightly with both plastic wrap and foil before popping it in the freezer for up to a month. When you’re ready to enjoy, thaw it in the fridge overnight.
When you’re ready for round two, just reheat it in the oven or microwave. If it feels a bit dry, splash a little water or extra marinara sauce over the top before reheating to bring back that just-baked freshness. And voilà, it’s like the casserole came straight out of the oven again!
If you’re taking it to a friend or bringing it along to a potluck, I use this insulated casserole carrier to keep it warm on the go—it holds the 9×13 dish perfectly and makes transport way less stressful.
What to Serve With Spaghetti Casserole
I’ve got some fabulous ideas that will round your meal out perfectly. A simple Caprese salad dressed with balsamic vinegar adds a crisp, fresh contrast to the rich pasta.
And you can’t go wrong with a side of garlic bread, or cheesy garlic bread; its buttery, crunchy goodness is just the ticket for scooping up any leftover sauce.
More Easy Casserole Recipes for You to Try at Home
If you’re obsessed with quick and easy casserole recipes like I am, then you should check these out.
it is very good cheese
Love hearing that, Melissa. Sounds like it was a hit!
Hi! I can’t wait to try your recipe. Looks delicious. I do want to say how much I appreciate the ingredients you add under each direction. It’s not hard to continually scroll up to ingredients and then scroll down to instructions a few times, but when you format it like this, it is super helpful and I love it! Thank you
I’m really glad you find the layout helpful 🙂