Baked Spaghetti Casserole: A Cozy Family Favorite
This baked spaghetti casserole is the ultimate comfort food. It’s cheesy, savory, and perfectly hearty.
It’s quick to make and will have your family coming back for seconds.
Perfect for a weeknight dinner or any time you need a delicious, satisfying meal.
The best part? It’s simple to prepare and even better to enjoy together!
For Baked Spaghetti Casserole
- Spaghetti – The base of the dish, cooked al dente to soak up all the delicious sauce.
- Mozzarella Cheese – Adds a melty, creamy texture that’s perfect for a baked casserole.
- Parmesan Cheese – For a sharp, salty bite that complements the mozzarella.
- Fresh Parsley – Adds a pop of color and a fresh, herbaceous flavor.
For the Sauce
- Ground Beef or Italian Sausage – The protein that forms the heart of the sauce. Both options work well.
- Onion – A savory base for the sauce, providing a little sweetness when cooked.
- Garlic – Adds depth of flavor and richness.
- Italian Seasoning – The perfect blend of herbs for a Mediterranean flair.
- Green Bell Pepper – For added texture and a mild, sweet crunch.
- Pasta Sauce (or Marinara) – A tangy, flavorful base for the sauce.
- Canned Diced Tomatoes – Adds some extra body and texture to the sauce.
Baked Spaghetti Casserole Recipe
Notes
Ingredients
For the Spaghetti:
- 16 ounces spaghetti
- ¼ cup chopped fresh parsley (or 2 tablespoons dried)
- 1 ½ cups shredded mozzarella cheese (about 6 oz)
- ⅓ cup shredded Parmesan cheese
For the Sauce:
- 1 pound lean ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt (or to taste)
- 1 green bell pepper, diced
- 32 ounces pasta sauce or marinara sauce
- 14.5 ounces canned diced tomatoes with juices (1 can)
Instructions:
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Cook the spaghetti in a large pot of salted water according to the package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat:
- Brown the ground beef (or sausage) with the onion, garlic, Italian seasoning, and diced bell pepper.
- Break up the meat as it cooks.
- Drain any excess fat.
- Stir in the pasta sauce and canned diced tomatoes. Let the mixture simmer uncovered for 5-10 minutes, or until the sauce thickens slightly.
- Add the cooked spaghetti and parsley to the skillet. Mix everything together.
- Transfer the mixture to the prepared casserole dish. Top with shredded mozzarella and Parmesan cheeses.
- Bake for 25-30 minutes, or until the casserole is hot and the cheese is melted and bubbly with a golden brown top.
- Cut into squares and serve.
Notes:
- If making the casserole ahead of time, increase the baking time.
- The casserole can be frozen before baking. Cover with foil and freeze, then thaw overnight in the fridge. When ready to bake, cook for 35-40 minutes, adding the cheese after 20 minutes.
- Leftovers can be stored in the fridge for up to 4 days, covered in plastic wrap. Reheat in the oven or microwave until heated through.
- Can I make this casserole ahead of time?
Yes! You can assemble the casserole in advance, cover it tightly, and refrigerate it for up to 48 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.
- Can I freeze the casserole before baking?
Absolutely! Assemble the casserole, cover it tightly with foil, and freeze it for up to 3 months. When you’re ready, let it thaw in the fridge overnight, and bake it for 35-40 minutes (add the cheese after 20 minutes).
- Can I use a different type of pasta?
Sure! While spaghetti is traditional, you can swap it for other pasta shapes like rigatoni or penne. They’ll hold the sauce just as well, and make for a fun variation!
- How can I avoid the pasta getting too soft in the oven?
Undercook the spaghetti by 1-2 minutes less than the package suggests. This will help the pasta maintain its texture while baking, so it won’t get mushy.
- Can I add vegetables to this casserole?
Definitely! You can add cooked vegetables like spinach, mushrooms, or zucchini for extra flavor and nutrition. Just make sure to sauté any veggies first to avoid excess moisture in the casserole.
