Baked Spaghetti Recipe – Easy Pasta Casserole with Ground Beef & Cheese
This Baked Spaghetti is a comforting twist on classic pasta night—layered with savory ground beef, rich marinara sauce, and gooey melted cheese. It’s baked until bubbly and golden, creating a hearty casserole that’s perfect for feeding a crowd or prepping ahead for busy weeknights. With simple ingredients and bold flavor, this dish is a guaranteed hit with kids and adults alike. Serve with garlic bread and a side salad for a complete, satisfying meal.
Equipment
- 9x13-inch baking dish
- Large pot for boiling pasta
- Skillet for browning meat
- Mixing bowls
- Whisk or fork
- Serrated knife
- Aluminum foil
Ingredients
Pasta & Sauce
- 1 lb spaghetti (regular or thin)
- 1 lb ground beef, sausage, or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups marinara or pasta sauce
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Binding & Layers (Optional)
- 2 eggs, beaten
- 1 cup ricotta or cottage cheese
Cheese Topping
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- Optional: ¼ cup chopped parsley or basil
Instructions
- Cook pasta: Boil spaghetti in salted water until al dente. Drain and set aside.
- Prepare meat sauce: Brown meat with onion and garlic in a skillet. Drain fat. Add sauce and seasoning; simmer for 10 minutes.
- Mix pasta: In a bowl, combine cooked pasta with beaten eggs and 1 cup mozzarella (optional).
- Layer casserole: Grease baking dish. Layer half the pasta, half the meat sauce, and dollops of ricotta. Repeat layers. Top with mozzarella and Parmesan.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden.
- Rest and serve: Let sit for 10–15 minutes before slicing. Garnish with herbs if desired.
Notes
- Use freshly grated cheese for better melt and flavor.
- Mix meats (e.g., beef and sausage) for deeper taste.
- Eggs help bind the pasta but are optional.
- Add veggies like spinach or mushrooms for extra nutrition.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Store leftovers in fridge for 4 days or freeze for 2 months.
- Reheat with a splash of water to prevent drying out.