Make a homemade baked spaghetti casserole with this easy and comforting recipe. This dish combines al dente spaghetti, flavorful tomato sauce, lean ground beef, and melting cheeses for a complete meal. Perfect for family dinners, weeknight meals, or potluck gatherings, this casserole delivers a creamy, cheesy texture that everyone will love.

Ingredients

8 oz spaghetti noodles, broken in half
1 lb lean ground beef (90–92% lean)
½ cup diced white or yellow onion
1 tsp minced garlic
2 tsp Italian seasoning
½ tsp salt, or to taste
½ tsp freshly ground black pepper
24 oz marinara sauce (your favorite brand)
15 oz can diced tomatoes, undrained
¼ cup chopped fresh Italian parsley
1 tbsp olive oil
1 egg, lightly beaten
¾ cup finely shredded Parmesan cheese, divided
1 cup part-skim ricotta cheese
2 cups shredded part-skim mozzarella cheese (about 8 oz), divided

Instructions

Prepare the Pasta and Meat Sauce

Preheat the oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with nonstick cooking spray.
Cook the spaghetti in salted boiling water, 1–2 minutes less than package directions. Drain well.
In a large skillet over medium heat, cook the ground beef with onion, breaking it up as it cooks, until no pink remains. Drain excess grease.
Return the skillet to the heat and add garlic, Italian seasoning, salt, and pepper. Cook for 1–2 minutes until fragrant.
Stir in marinara sauce, diced tomatoes, and parsley. Reduce heat to low and simmer for 5 minutes.

Prepare the Spaghetti

Return drained spaghetti to the warm pot (off the heat). Add olive oil and toss until evenly coated.
Mix in the lightly beaten egg and ½ cup Parmesan cheese until combined.

Assemble the Casserole

Spread half the spaghetti in the prepared baking dish. Top with half of the meat sauce.
Drop small dollops of ricotta evenly over the casserole, then sprinkle with half of the mozzarella cheese.
Repeat layers with the remaining spaghetti, meat sauce, mozzarella, and finish with the remaining Parmesan cheese.

Bake

Coat the underside of a piece of foil with nonstick spray and cover the dish. Bake for 40 minutes.
Remove the foil and bake another 5 minutes until bubbly and golden.
Let rest 5 minutes before serving.

Why You’ll Love This Recipe

This baked spaghetti casserole combines tender pasta, rich meat sauce, and creamy cheeses for a comforting, hearty meal. It’s perfect for family dinners, potlucks, or meal prep. Each bite delivers a perfect balance of flavors and textures.

Tips

Slightly undercook the spaghetti to prevent it from becoming mushy during baking.
Use freshly grated Parmesan for a more intense, nutty flavor.
Let the casserole rest after baking to allow it to set, making it easier to serve.

Variations and Substitutions

Meat: Swap ground beef for ground turkey, chicken, or Italian sausage.
Cheese: Substitute part of the mozzarella with provolone or fontina for a different flavor.
Vegetables: Add spinach, mushrooms, or bell peppers to the sauce for extra nutrition.
Sauce: Use homemade marinara for a fresher taste or a low-sodium store-bought option.

FAQs

Q: Can I make this casserole ahead of time?
A: Yes, assemble it and refrigerate up to 24 hours. Bake as directed, adding 5–10 extra minutes if coming straight from the fridge.

Q: Can I freeze this casserole?
A: Absolutely. Freeze unbaked for up to 2 months. Thaw in the fridge overnight before baking.

Q: Can I use gluten-free pasta?
A: Yes, just adjust cooking time according to package directions and slightly undercook before baking.

Serving

Serve hot, straight from the oven. Pair with a fresh green salad or garlic bread for a complete meal.

Suggestions

Sprinkle extra Parmesan and chopped parsley on top for a restaurant-style finish.
Add a pinch of crushed red pepper flakes for a subtle kick.
Turn leftovers into individual portions for easy lunchboxes or freezer meals.