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Baked Spagetti Recipes
Redondo

Baked Spaghetti

A cozy baked spaghetti casserole with layers of tender pasta, savory beef, marinara, and three cheeses. Perfect for family dinners, meal prep, or freezing ahead.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main
Cuisine: American, Italian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound uncooked spaghetti
  • 1 pound lean ground beef
  • 1/2 medium onion, chopped
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon red pepper flakes, optional
  • 4 cloves garlic, minced
  • 4 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 cup freshly grated parmesan cheese
  • to taste salt & black pepper

Equipment

  • 9x13 baking dish for assembling casserole
  • Large pot for boiling pasta
  • skillet for browning beef and sauce

Method
 

  1. Preheat oven to 375°F. Move rack to top third of oven.
  2. Cook spaghetti in salted boiling water 2 minutes less than package directions. Drain and add to 9×13 baking dish.
  3. In a skillet, cook beef, onion, oregano, and red pepper flakes until beef is browned (10 minutes). Drain excess fat if needed.
  4. Add garlic and cook 1 minute. Stir in marinara sauce, season with salt & pepper, and simmer briefly.
  5. Pour sauce mixture over pasta. Toss until coated, then smooth into even layer.
  6. Top with mozzarella, cheddar, and parmesan. Bake uncovered 20 minutes. Broil 2 minutes if desired for golden top.
  7. Let rest 5–10 minutes. Slice into squares and serve. Garnish with parsley if desired.

Notes

For best results, undercook the pasta slightly so it absorbs the sauce while baking. Always let it rest 5–10 minutes before serving for clean slices.