Oh, this baked spaghetti casserole. Just thinking about it brings a huge smile to my face. It’s one of those dishes that feels like a warm hug on a plate. I swear, the smell that wafts from the oven when this is baking is enough to make my entire family materialize out of nowhere, noses twitching, asking “Is it ready yet?!” This isn’t just any pasta bake, mind you. It’s my tried-and-true, never-fails-to-impress, ridiculously easy recipe that has saved me on countless hectic weeknights and has been the star of more potlucks than I can count. It’s got that perfect balance of comforting pasta, rich, savory sauce, and creamy, cheesy goodness that just sings. Honestly, if you’re looking for a meal that’s both incredibly satisfying and surprisingly simple to pull off, you’ve found it. It’s leagues better than some of those dry, flavorless versions you might have encountered elsewhere, and it’s so much more forgiving than a fussy lasagna. This is the real deal, folks!

What is baked spaghetti casserole?

So, what exactly is this magical baked spaghetti casserole we’re talking about? Think of it as the most comforting, soul-soothing version of spaghetti and meatballs you could ever dream up, all baked together into one glorious, cheesy dish. It’s essentially cooked spaghetti noodles tossed with a delicious, hearty meat sauce, layered or mixed with creamy ricotta or cottage cheese, then blanketed in melted mozzarella and baked until it’s bubbling and golden. It’s simpler than its layered cousin, lasagna, but packs just as much punch in the flavor department. The name itself, “baked spaghetti casserole,” just screams comfort and ease, doesn’t it? It’s the kind of meal that makes you want to curl up on the couch with a good book or gather everyone around the table for a cozy family dinner. It’s unfussy, incredibly forgiving, and always a crowd-pleaser.

Why you’ll love this recipe?

There are so many reasons why this baked spaghetti casserole has become an absolute staple in my kitchen, and I just know you’re going to fall in love with it too! First off, the flavor is just out of this world. The rich, slow-simmered meat sauce melds perfectly with the tender spaghetti and the creamy cheese layers, creating a symphony of tastes and textures that is pure bliss. It’s savory, a little bit tangy, and just so wonderfully satisfying. And let’s talk about simplicity! This recipe is a lifesaver on busy weeknights. You can prep a lot of the components ahead of time, and the actual assembly is a breeze. Seriously, even if you’re not a seasoned cook, you can totally nail this one. Plus, it’s incredibly budget-friendly. The ingredients are all pantry staples or easily found at your local grocery store, meaning you can whip up a meal that feels incredibly indulgent without breaking the bank. I also love how versatile it is. While it’s phenomenal as is, you can easily tweak it to your family’s preferences – add extra veggies, swap out the meat, or even make it vegetarian. It’s the kind of dish that tastes even better the next day, making leftovers a glorious bonus. Honestly, what I adore most about this baked spaghetti casserole is the sheer joy it brings. It’s the smell, the look, the taste – it all just adds up to pure culinary happiness. It’s a step up from just plain spaghetti but without all the fuss of a multi-layered bake. It’s just… perfect.

How do you make a Spaghetti casserole?

Quick Overview

Making this baked spaghetti casserole is remarkably straightforward. You’ll cook your spaghetti, whip up a quick and flavorful meat sauce, prepare a creamy cheese mixture, and then layer it all together before baking it to golden, bubbly perfection. The beauty lies in its simplicity and the fantastic flavor payoff with minimal effort. It’s designed to be forgiving, so don’t stress too much about perfection – the end result will be delicious no matter what! This method ensures all the flavors meld beautifully while keeping the pasta perfectly cooked.

Ingredients

For the Main Dish:
* 1 pound spaghetti: I usually go for a good quality durum wheat spaghetti. It holds its shape well.
* 1 tablespoon olive oil: For sautéing the aromatics.
* 1 large onion, finely chopped: Adds a foundational layer of sweetness and depth.
* 3 cloves garlic, minced: Because, well, garlic! It’s essential for that savory punch.
* 1 pound lean ground beef or Italian sausage (or a mix!): My kids are huge fans of Italian sausage in this, it adds a little spice. You can also use ground turkey or chicken for a lighter option, or even skip the meat altogether for a vegetarian version!
* 1 (28 ounce) can crushed tomatoes: This is the heart of our sauce. Use a good brand; it makes a difference.
* 1 (15 ounce) can tomato sauce: Adds a bit more liquid and tomato flavor to the sauce.
* 1 teaspoon dried oregano: A classic Italian herb that pairs perfectly.
* 1/2 teaspoon dried basil: Another herb that just sings in tomato sauce.
* 1/4 teaspoon red pepper flakes (optional): For a little kick! I usually add this if I’m not worried about picky eaters.
* Salt and freshly ground black pepper to taste: Seasoning is key! Always taste and adjust.

For the Creamy Cheese Layer:
* 1 (15 ounce) container ricotta cheese: Whole milk ricotta gives the best creamy texture. If you can’t find it, full-fat cottage cheese is a decent substitute, though I find ricotta superior for its silkiness.
* 1 large egg: This helps bind the cheese mixture and makes it wonderfully rich.
* 1/4 cup grated Parmesan cheese: For that nutty, salty kick.
* 1 tablespoon chopped fresh parsley (optional): Adds a touch of freshness and color.

For the Topping:
* 2 cups shredded mozzarella cheese: The meltier, the better! A good quality low-moisture mozzarella is perfect.
* 1/4 cup grated Parmesan cheese: For an extra cheesy crust.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheating to 375°F (190°C). While it’s warming up, grab a 9×13 inch baking dish. You can give it a quick spray with non-stick cooking spray, or a light brush of olive oil, just to make sure nothing sticks. This little step saves you a lot of scrubbing later, trust me on this one!

Step 2: Mix Dry Ingredients

This step is super simple and mostly involves cooking the pasta. Bring a large pot of generously salted water to a rolling boil. Add your spaghetti and cook it according to package directions, but aim for al dente – about 1-2 minutes less than the package says. We don’t want mushy pasta, as it will continue to cook in the oven. Once it’s al dente, drain it well. I like to give it a quick rinse with a little warm water to stop the cooking and remove excess starch. Set aside.

Step 3: Mix Wet Ingredients

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. This is where that lovely aromatic foundation starts to build!

Step 4: Combine

Add the ground beef or sausage to the skillet with the onions and garlic. Break it up with a spoon and cook, stirring occasionally, until it’s browned all over. Drain off any excess grease – this is important for a cleaner-tasting casserole. Now, pour in the crushed tomatoes and tomato sauce. Stir in the oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, or even longer if you have time. The longer it simmers, the more the flavors will meld together beautifully.

Step 5: Prepare Filling

While the sauce is simmering, let’s get that creamy cheese layer ready. In a medium bowl, combine the ricotta cheese, the egg, and the grated Parmesan cheese. If you’re using fresh parsley, stir that in now too. Mix it all together until it’s well combined and creamy. This mixture is what gives the casserole that wonderfully rich and gooey texture.

Step 6: Layer & Swirl

Now for the fun part! In a large bowl (or you can do this right in the pot your pasta cooked in, if it’s big enough), combine the drained spaghetti with about two-thirds of the meat sauce. Toss gently until the pasta is evenly coated. Pour half of this spaghetti mixture into your prepared baking dish. Dollop spoonfuls of the ricotta cheese mixture evenly over the spaghetti. Then, spoon the remaining spaghetti mixture over the ricotta. Finally, spread the remaining meat sauce over the top. This layering creates pockets of creamy goodness throughout the casserole!

Step 7: Bake

Sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly over the top of the casserole. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. The edges should be slightly caramelized, and the whole thing should be fragrant and inviting. If you like a really well-browned top, you can pop it under the broiler for a minute or two at the very end, but watch it carefully so it doesn’t burn!

Step 8: Cool & Glaze

This is probably the hardest part: letting it rest! Once it comes out of the oven, let the baked spaghetti casserole sit for at least 10-15 minutes before slicing. This allows everything to set up a bit, so it doesn’t fall apart when you cut into it. While it’s resting, the flavors continue to meld, and it becomes even more delicious. The “glaze” here is essentially the melted cheese and sauce that will coat each slice.

Step 9: Slice & Serve

After resting, cut the casserole into generous squares. Serve hot, garnished with a little extra fresh parsley if you like. The aroma alone is enough to make people swoon. Enjoy every comforting, cheesy bite!

What to Serve It With

This baked spaghetti casserole is so hearty and complete on its own, but it also plays wonderfully with a few complementary sides, depending on the mealtime! For a delicious breakfast or brunch, I love serving it with a side of fresh fruit. A simple fruit salad with berries, melon, and perhaps some grapefruit adds a lovely bright contrast to the richness of the casserole. A slice of this baked spaghetti is surprisingly satisfying when you need something substantial to start the day. For a more elegant brunch, a sprinkle of fresh chives or a dollop of sour cream on top can elevate it, alongside some crispy bacon or sausage. As a dessert, well, this baked spaghetti casserole isn’t exactly a dessert, but if you’re serving it as a hearty main course, a light and refreshing dessert like a simple lemon sorbet or some baked apples would be perfect to cleanse the palate. For cozy, casual snacks or a light dinner, a big, crisp green salad with a vinaigrette is my go-to. It adds a fresh crunch and balances out the richness beautifully. Sometimes, if we’re just having a super casual night, I’ll serve it with some garlic bread for extra dipping. My kids also love it with some steamed broccoli or green beans on the side. Honestly, it’s so versatile, you can pair it with just about anything you fancy!

Top Tips for Perfecting Your Baked Spaghetti Casserole

Over the years of making this baked spaghetti casserole, I’ve picked up a few tricks that I think make all the difference, and I’m happy to share them with you! First, about the pasta: don’t, I repeat, DO NOT overcook your spaghetti. Cooking it al dente is crucial because it will continue to cook in the oven. I’ve learned the hard way that mushy pasta just doesn’t hold up well in a casserole. When you’re mixing the sauce, letting it simmer for at least 20 minutes, or even longer if you have the time, really allows the flavors to deepen. If you can make the sauce the day before, even better! The flavors get richer overnight. For the cheese mixture, while ricotta is my favorite, if you find it a little too watery, you can strain it in a fine-mesh sieve for about 30 minutes before using it. This just ensures you get that perfect creamy consistency without any excess liquid. When you’re layering, try to distribute the ricotta mixture evenly and not put it all in one big blob. This ensures you get that delightful creamy pocket in every bite. I also find that sprinkling the mozzarella and Parmesan evenly over the top creates a beautiful, golden, and bubbly crust. For the baking, covering it with foil for the first 20 minutes is non-negotiable. It traps the steam and ensures the casserole heats through evenly without the top getting too dark before the inside is ready. Uncovering it for the last 15-20 minutes is what gives you that gorgeous golden-brown finish. If your oven tends to run hot, you might want to keep an eye on it and perhaps reduce the temperature slightly or remove it a few minutes earlier. As for ingredient swaps, I’ve experimented with different types of pasta – penne and rotini work well too if you don’t have spaghetti. And while I adore ground beef and sausage, I’ve made this with ground turkey and it was delicious, just a little less rich. For a vegetarian version, sautéed mushrooms and extra onions in place of the meat create a wonderfully savory base. The key to a great glaze, or rather, that amazing cheesy topping, is to use good quality mozzarella that melts well. Avoid pre-shredded if you can, as it often has anti-caking agents that can affect meltiness. Shredding your own from a block is always best!

Storing and Reheating Tips

One of the best things about this baked spaghetti casserole is how well it keeps, and how easy it is to reheat. If you have any leftovers (which, let’s be honest, sometimes happens!), let the casserole cool completely before storing. For room temperature storage, it’s best to only leave it out for a maximum of two hours, as per food safety guidelines. Honestly, though, I usually get it into the fridge much sooner. For refrigerator storage, transfer any remaining casserole into an airtight container. It will stay delicious and safe to eat for about 3-4 days. I’ve found that the flavors actually meld even more overnight, making day-old casserole arguably even better! If you’re planning to freeze it, I highly recommend freezing it before it’s baked, or freezing individual portions after it’s been baked and cooled. If freezing before baking, wrap the unbaked casserole tightly in plastic wrap and then in aluminum foil. It can be kept in the freezer for up to 2-3 months. To bake from frozen, remove the foil, keep it covered with plastic wrap, and bake at 350°F (175°C) for about 45-60 minutes, then uncover and bake for another 20-30 minutes until heated through and bubbly. If you’re reheating already baked casserole from the fridge, you can simply place a portion in a microwave-safe dish and heat on medium power until warmed through. Or, for a crispier edge, reheat individual slices in a toaster oven or a regular oven at 350°F (175°C) for about 15-20 minutes until heated through. If you’re reheating from frozen after it’s been baked, allow it to thaw in the refrigerator overnight, then reheat as you would fridge leftovers. The glaze, or the cheesy topping, holds up really well to reheating. Just ensure it’s heated thoroughly to the center.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite baked spaghetti casserole recipe! It’s more than just a meal; it’s a memory maker, a comfort provider, and honestly, just plain delicious. I truly believe this recipe has the power to bring people together, filling your home with warmth and incredible aromas. It’s so rewarding to see the smiles around the table when this dish is served. If you’re a fan of classic Italian flavors, comforting pasta dishes, or simply need a reliable, crowd-pleasing recipe for any occasion, you absolutely have to give this one a try. It’s the kind of recipe you’ll make again and again, finding yourself tweaking it just a little bit to suit your family’s evolving tastes. I’d love to hear how yours turns out, so please, leave a comment below and share your experience, or any fun variations you tried! Happy baking, and enjoy every single cheesy, saucy bite!

No ratings yet

Baked Spaghetti Casserole

A comforting and easy-to-make casserole with spaghetti, a savory meat sauce, and a cheesy topping. Perfect for a weeknight family dinner!

Prep : 10 Total : 25 minutes

Rate Pin Email Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1 medium Sweet Onion, chopped
• 1 medium Green Pepper, chopped
• 1 can (28 oz) Diced Tomatoes
• 1 can (8 oz) Sliced Mushrooms, drained
• 0.5 cup Black Olives, sliced
• 2 teaspoons Oregano
• 1 lb Lean Ground Beef
• 4 cups Spaghetti Noodles, cooked Divided
• 2 cups Cheddar Cheese, shredded Divided
• 1 can (10.5 oz) Cream of Mushroom Soup
• 0.25 cup Water
• 0.25 cup Parmesan Cheese, shredded

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x13 inch casserole dish with cooking spray.
• Heat olive oil in a large skillet over medium-high heat. Add ground beef, onions, and green peppers. Cook, stirring often, for 7-9 minutes, until beef is no longer pink and veggies are softened.
• Add tomatoes, mushrooms, black olives, and oregano. Cook, uncovered, for 10 minutes, stirring occasionally.
• Add half of the cooked spaghetti to the bottom of the casserole dish. Top with half of the tomato/beef mixture. Sprinkle 1 cup of cheddar cheese on top. Repeat these layers a second time.
• In a small bowl, mix together the cream of mushroom soup and water. Pour evenly over the casserole. Top with Parmesan cheese.
• Bake for 30 minutes, or until the cheese is melted and bubbly. Serve hot.

Notes

Feel free to add other vegetables, such as bell peppers or zucchini, to the meat sauce. For a spicier casserole, add a pinch of red pepper flakes.