Baked Spaghetti

Layers of bubbling tomato sauce, tender noodles and creamy cheese—it’s not lasagna, but our baked spaghetti recipe is close, without all the fuss! As much as I love classic lasagna, the recipe is dauntingly elaborate. However, you can make easy baked pasta recipes like this one even on a busy weeknight.

Rather than precooking and layering wide, flat noodles, you’ll just cook up a box of spaghetti, toss it in butter and seasonings, and turn it into a 13×9 casserole. Store-bought pasta sauce is nearly as good as from-scratch sauce, and cottage cheese is as creamy as bechamel but much quicker to use. Put this baked spaghetti recipe on the docket when you need a cozy, filling family dinner.

Ingredients for Baked Spaghetti

• Spaghetti: Use your favorite brand of boxed noodles. You can also substitute gluten-free spaghetti noodles for a simple gluten-free dinner.
• Ground beef: Affordable ground beef is one of our favorite meats for quick family dinners. Use lean ground beef here; the sauce will keep it from drying out.
• Onion: Chopped onion adds a sweet crunch and depth to the ground beef mixture.
• Pasta sauce: Jarred pasta sauce is an easy shortcut for fast pasta dinners. If you have your own canned spaghetti sauce, even better!
• Eggs and butter: Tossing the cooked noodles in whisked eggs and melted butter adds richness, helps the sauce adhere and keeps the noodles from clumping.
• Cottage cheese: Like ricotta or bechamel in lasagna, cottage cheese acts as a binder and adds protein to the dish. We suggest 4% cottage cheese for this spaghetti bake, but you can also use a lower-fat version. Just remember low-fat cottage cheese will be more watery, so you may want to drain it first.
• Other cheeses: In this baked spaghetti casserole, use savory, nutty Parmesan and melty mozzarella cheese. Grating any cheese from a block is best for taste and the melting factor.
• Seasonings: Stir seasoned salt into the sauce, and add a sprinkle of chopped fresh basil to finish the dish.

Directions

Step 1: Cook the pasta

Preheat the oven to 350°F. Cook the spaghetti according to the package directions for al dente.

Editor’s Tip: Al dente means “to the tooth.” The pasta should have a bit of bite, as it will continue to soften slightly as the casserole bakes.

Step 2: Cook the beef

While the pasta is cooking, cook the ground beef and onions in a large skillet over medium heat, breaking the meat into crumbles with a wooden spoon or spatula. Cook until the onion is tender and the beef is no longer pink, six to eight minutes. Drain the excess fat, then stir in the pasta sauce and seasoned salt.

Step 3: Toss the spaghetti in an egg mixture

In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain the spaghetti and add it to the egg mixture; toss to coat.

Editor’s Tip: Coating the noodles in this egg mixture keeps them from clumping in the baking pan.

Step 4: Layer the casserole

Using tongs, place half the noodle mixture in a greased 13×9-inch baking dish. Spread half the cottage cheese across the noodles, then add a layer of meat sauce and a sprinkling of mozzarella cheese. Repeat the layers once more, ending with a final layer of mozzarella.

Editor’s Tip: To make the cottage cheese smoother, whiz it in a food processor or blender before layering.

Step 5: Bake the casserole

Place the baking dish on a rimmed baking sheet and cover the dish with aluminum foil. Bake for 40 minutes, then uncover and bake for 20 to 25 minutes longer until the pasta heats through and the cheese is melty and golden brown in spots.

Step 6: Serve the spaghetti bake

Let the pasta stand for 15 minutes. If desired, sprinkle with fresh basil before serving.

Editor’s Tip: Don’t dig in right away! Letting baked spaghetti (and any baked pasta dish) sit for 15 minutes or more allows it to firm up, making for more uniform slices vs. a gloopy, too-hot-to-eat mess.

Baked Spaghetti Variations

• Spice it up: Feel free to jazz up the spaghetti bake with seasonings or herbs. Think dried thyme, oregano, marjoram, basil, or spices like cayenne pepper or red pepper flakes.
• Try a different meat: For a lighter dish, replace all or part of the ground beef with ground turkey or chicken. For a spicier casserole, swap in bulk hot Italian sausage.
• Add greens: Cooked greens, such as spinach or chard, make a wholesome and tasty addition. Stir the cooked, well-drained greens into the pasta sauce and beef mixture at the end of Step 2.
• Use homemade sauce: If you have extra time, make homemade pasta sauce instead of using store-bought sauce.
• Make baked spaghetti puttanesca: Try one of our favorite classic spicy pasta sauces. Add 1 tablespoon minced garlic along with the onions and ground beef. After draining the meat, stir in 3 tablespoons capers, 1 cup coarsely chopped black olives, 3 minced anchovy fillets and 3/4 teaspoon red pepper flakes. Proceed with the recipe as directed, then before serving, top with additional olives and capers instead of the basil.

How to Store Baked Spaghetti

Store leftover baked spaghetti in the refrigerator. Allow the casserole to cool completely, then cover the dish with foil or transfer it to an airtight storage container before storing it in the fridge.

How long does baked spaghetti last?

Leftover baked spaghetti lasts four to five days if tightly covered in the fridge.

Can you freeze baked spaghetti?

Yes, you can freeze this baked spaghetti recipe before or after it’s cooked. To store an uncooked spaghetti bake, assemble the casserole through Step 4, wrap it in storage wrap and aluminum foil, and freeze it for up to three months. When ready to bake, let it thaw in the refrigerator overnight, then proceed as directed. If you bake the dish directly from the freezer, be sure to add additional baking time, probably at least 15 minutes.

You can also freeze a cooked spaghetti bake. Allow it to cool, wrap it tightly and store it in the freezer for up to three months. Before reheating, allow it to thaw in the fridge overnight.

How do you reheat baked spaghetti?

We like to reheat baked spaghetti in the oven. Take it out of the fridge about 30 minutes before it’s time to bake. Preheat the oven to 350°. Sprinkle a bit of water over the casserole, then cover it with foil and bake it for 15 to 20 minutes until warmed through.

Can you make baked spaghetti ahead of time?

Our baked spaghetti recipe is a great make-ahead casserole. Prepare the recipe through Step 4, then allow the layered, unbaked casserole to cool completely on the countertop. Cover the dish tightly with storage wrap and store it in the fridge for up to two days. Remove the spaghetti bake from the refrigerator 30 minutes before baking, and proceed with the recipe as written from Step 5.

Baked Spaghetti Tips

Should you cover baked spaghetti in the oven?

It’s a good idea to cover the casserole dish while baking to ensure the spaghetti heats evenly. A sheet of aluminum foil is perfect; you can even save and reuse it for all your baked casseroles. We like to uncover the dish for the final stretch in the oven to ensure the cheese is melty, bubbly and brown.

What can you serve with baked spaghetti?

This dish makes a hearty main, so you could serve a simple green salad and crusty bread on the side for a complete meal. For a more elaborate dinner, serve an Italian side dish, such as a panzanella salad, sauteed zucchini, roasted asparagus or broccoli. Don’t forget the dessert! We especially like Italian desserts, such as classic tiramisu, ricotta cheesecake or chocolate panna cotta.