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A bowl of air fryer spaghetti casserole with ground meat, melted cheese, and chopped parsley. A fork rests in the bowl, and a beige cloth napkin is beside it.

Air Fryer Spaghetti Casserole

Mandy Applegate
Air Fryer Spaghetti Casserole is one of those easy, no-fuss meals that still feels like something special. It’s packed with comforting layers, easy to throw together, and perfect for everything from family dinners to weekend get-togethers. You can prep it ahead, freeze it, or stash leftovers in the fridge and reheat them when you're ready to eat. Whether you’re feeding a crowd or just want something that works on a busy night, this one always fits right in.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Casserole
Cuisine American
Servings 12
Calories 210 kcal

Ingredients
 
 

  • 1 pound lean ground beef
  • 1 cup diced yellow onion
  • 2 garlic cloves minced
  • 1 can diced tomatoes (28-ounce) with juices
  • 1 ½ cups water
  • 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
 

  • 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 cups 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, 1 ½ cups water
  • Chop the spaghetti in ⅓ds. Combine the sauce with spaghetti and ricotta cheese.
    8 ounces spaghetti, 1 cup ricotta cheese
  • Transfer to a 9x13 casserole dish and top with mozzarella and Parmesan cheese.
    1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese
  • Bake in the air fryer at 350°F (180ºC) for 8 minutes, or until bubbly.
  • Garnish with fresh basil. Serve hot and enjoy.
    Fresh basil for garnish

Notes

  • Customize the Filling: Add extras like sautéed mushrooms, spinach, or cooked Italian sausage to switch up the flavor and use what you have on hand.
  • Build the Flavor: Let the tomato sauce simmer for the full 15 minutes so it thickens slightly and deepens the flavor of garlic and orergano.
  • Cut Pasta Short: Cutting the spaghetti into shorter lengths makes it way easier to stir together with the ricotta and sauce, and it also makes serving a whole lot less messy.
  • Cook Pasta Al Dente: Cook your spaghetti just until al dente—it will keep its texture better when mixed with the sauce and won’t get too soft as it cooks again in the air fryer.
  • Use the Right Dish: Make sure your casserole dish fits inside your air fryer and is oven-safe. A ceramic or metal baking dish usually works best.
  • Even Cheese Topping: Spread the mozzarella and Parmesan all the way to the edges for an even melt and a better bite every time.
  • Keep the Sauce from Drying Out: If your tomato sauce gets too thick, just add a bit of the pasta water to keep it nice and moist.
  • Rest Before Serving: Let the casserole sit for 5 minutes before scooping it out. It helps the layers set and makes each serving neater.

Nutrition

Calories: 210kcalCarbohydrates: 17gProtein: 16gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 45mgSodium: 177mgPotassium: 235mgFiber: 1gSugar: 1gVitamin A: 198IUVitamin C: 1mgCalcium: 144mgIron: 1mg
Keyword spaghetti casserole
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