Estimated reading time: 8 minutes
If you’re craving a comforting, hearty meal that’s easy to-prepare and sure to please a crowd, look no further-than this spaghetti casserole recipe. Packed with cheesy goodness, rich tomato sauce, and layers of savory flavor, it’s a baked pasta dish that brings everyone to the table. Whether you’re hosting a potluck, feeding a big family, or meal-prepping for the week, this casserole is the ultimate go-to.
In this detailed guide, you’ll learn how to make the best baked spaghetti casserole, plus tips for making it ahead, freezing, and customizing it to suit your taste.
Why This Cheesy Spaghetti Casserole Is a Winner
Easy to Make: Simple, step-by-step instructions even beginners can follow.
Ultra Cheesy & Satisfying: Loaded with mozzarella, parmesan, and optional cream cheese.
Family-Friendly: Perfect for picky eaters, large families, and potlucks.
Make-Ahead & Freezer-Friendly: Ideal for meal prep or busy weeknights.
Customizable: Adapt it with ground beef, sausage, vegetables, or even go meatless.
Whether you’re after a classic baked spaghetti casserole with meat or a vegetarian pasta bake, this recipe delivers on both taste and convenience.
Ingredients You’ll Need
For the Casserole
- 1 lb spaghetti, cooked al dente
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb ground-beef (or Italian sausage, or plant-based meat)
- 3 cups marinara sauce (store-bought or homemade)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
Optional Add-ins
- ½ cup cream cheese (for a creamy twist)
- 1 cup sliced mushrooms, spinach, or bell peppers
- ¼ tsp red pepper flakes (for heat)
- Fresh basil or parsley, chopped (for garnish)
How to Make Spaghetti Casserole (Step-by-Step)
Time needed: 55 minutes
- Cook the Spaghetti
Bring a large-pot of salted water to a boil. Cook the spaghetti until just al dente—about 1 minute less than the package recommends. Drain and toss with a drizzle of olive-oil to prevent sticking.
- Prepare the Sauce
In a large skillet over medium heat:
– Heat olive oil and sauté onions until translucent (about 4 minutes).
– Add garlic and cook for-another 30 seconds.
– Stir in ground beef. Cook until browned, breaking it into crumbles.
– Drain excess grease.
– Add marinara sauce, Italian seasoning, salt, pepper, and any optional veggies. – Simmer for 8–10 minutes. - Assemble the Casserole
– Preheat oven to 375°F (190°C).
– In a large-bowl, combine cooked spaghetti with the meat sauce.
– Add half of the mozzarella and parmesan. Mix well.
– Transfer mixture to a greased 09×13” casserole dish.
– Top with remaining mozzarella and parmesan.
– Optional: Add dollops of cream cheese for extra richness. - Bake to Perfection
– Cover with-foil and bake for 20 minutes.
– Uncover and-bake for an-additional 10–15 minutes, or until cheese is bubbly and slightly golden.
– Let sit for 10 minutes before serving. Garnish with chopped basil or parsley.
Pro Tips for the Best Baked Spaghetti
- Don’t Overcook the Pasta: Seriously, this is the #1 tip! Al dente is essential.
- Use Quality Sauce: Your casserole is only as good as your sauce. Use a flavorful marinara you enjoy, or make your own.
- Season Well: Don’t forget to salt the pasta water and season the meat sauce properly. Taste and adjust!
- Cheese Choices: While mozzarella is key for meltiness, feel free to mix in provolone, fontina, or even a little sharp cheddar for extra flavor complexity. Freshly grated cheese melts better than pre-shredded (which often contains anti-caking agents).
- Prevent Dryness: Ensure you have enough sauce to coat everything generously. If your sauce seems very thick, you can add a splash of water or broth. Covering with foil for the initial baking time also traps steam.
- Let it Rest: Don’t skip the resting time after baking! It makes a huge difference in holding its shape when served.
Delicious Spaghetti Casserole Variations
This recipe is a fantastic base. Feel free to customize it!
- Spaghetti Casserole with Italian Sausage: Swap the ground beef for 1 pound of bulk Italian sausage (mild or hot), casings removed.
- Meat Lover’s: Use half ground beef and half Italian sausage. You could even add some-cooked, crumbled bacon.
- Vegetarian Spaghetti Casserole: Omit the meat. Sauté extra vegetables like mushrooms, zucchini, and bell peppers with the onions and garlic. Add a can of drained lentils or white beans to the sauce for extra protein and substance. Use vegetable broth if needed to adjust sauce consistency.
- Spaghetti Casserole with Cream Cheese: Instead of or in addition to ricotta, mix 4-6 oz of softened cream cheese with the eggs and Parmesan before tossing with the spaghetti for an extra creamy texture.
- “Million Dollar” Style: Incorporate layers of cream cheese or cottage cheese mixture similar to “Million Dollar Spaghetti” recipes for ultimate richness.
- Spicy Kick: Add diced jalapeños when cooking the onions, use hot Italian sausage, or increase the red pepper flakes.
Make-Ahead and Freezing Guide
This make-ahead spaghetti casserole is a lifesaver!
- Making it Ahead (Refrigerate): Assemble the casserole completely as directed in the baking dish (stop before baking). Cover tightly with plastic wrap, then foil. Refrigerate for up-to 24 hours. When ready to bake, remove the plastic-wrap, keep the foil on, and bake as directed, possibly adding 10-15 minutes to the initial covered baking time since it’s starting cold.
- How to Freeze Spaghetti Casserole:
- Assemble the casserole completely in a freezer-safe baking dish (aluminum foil pans work well for gifting or easy cleanup).
- Let it cool completely if any components were warm.
- Cover very tightly with a layer of plastic wrap pressed against the surface, followed by a layer of heavy-duty aluminum foil. Label clearly with the date and contents.
- Freeze for up to 3 months for best quality.
- Reheating Frozen Spaghetti Casserole:
- Option 1 (Preferred): Thaw the casserole overnight in the refrigerator. Remove plastic wrap, keep foil on. Bake at 375°F (190°C) for 30-40 minutes covered, then uncover and bake for another 10-15 minutes until hot and bubbly.
- Option 2 (From Frozen): Remove plastic wrap, keep foil on. Bake at 350°F (175°C) for 60-90 minutes, covered. Remove foil and bake for-another 15-20 minutes until heated through (check the center with a thermometer – should reach 165°F/74°C) and bubbly.
- Storing Leftovers: Cover leftover casserole tightly or transfer to an airtight container. Refrigerate for up to 3-4 days.
- Reheating Leftovers: Reheat individual-portions in the microwave until hot. For larger-amounts, cover with foil and reheat in a 350°F (175°C) oven until warmed through.
What to Serve with Spaghetti Casserole
This casserole is a full meal on its own, but here are some perfect pairings:
- Garlic bread or cheesy breadsticks
- Crisp Caesar salad or Italian chopped salad
- Roasted vegetables like broccoli, zucchini, or asparagus
- Red wine (Chianti or Cabernet) or iced tea
Frequently Asked Questions (FAQ)
Yes! While spaghetti is classic, shapes like penne, rigatoni, ziti, or rotini work well too. Follow the same principle: cook them 1-2 minutes less than the package directions recommend (al dente).
Ensure you use enough flavorful sauce, don’t overcook the pasta initially, and bake covered with foil for the first part of the baking time to trap moisture. Using whole milk ricotta also adds creaminess.
Properly stored leftovers will last for 3-4 days in the refrigerator.
Absolutely! It freezes very well. Follow the freezing instructions detailed above for best results. Make sure it’s wrapped tightly to prevent freezer burn.
Yes, easily! Follow the vegetarian variation notes above by omitting meat and loading up on sautéed veggies or adding beans/lentils to the sauce.
Final Thoughts
This easy spaghetti casserole recipe is great for comfort food. It tastes amazing and you can change it to include your favorite ingredients. Whether you need it for a busy weekday or want to prepare it for later, it will likely become a favorite in your family.
By following the steps and adding what you like, you can easily make a delicious spaghetti casserole. Plus, with tips on how to prepare it ahead of time, freeze it, and reheat it, you can enjoy this meal again and again without much hassle.
Who Should Skip This Recipe
While this spaghetti casserole is a crowd-pleaser, it may not be ideal for everyone. Here’s who might want to skip or adapt this dish:
If You’re on a Strict Low-Carb or Keto Diet
This casserole is pasta-based, meaning it’s naturally high in carbohydrates. Even with low-sugar marinara, it’s not suitable for ketogenic or strict low-carb lifestyles without major modifications.
If You’re Avoiding Dairy
Loaded with mozzarella, parmesan, and optional cream cheese, this recipe is heavy on dairy. If you’re lactose-intolerant or following a dairy-free diet, it’s best to either skip it or use plant-based cheese alternatives.
If You’re Gluten-Free (Without Substitutions)
Traditional spaghetti contains gluten. Unless you swap in gluten-free pasta and confirm all other ingredients (like sauce) are certified gluten-free, this recipe won’t fit a celiac or gluten-sensitive diet.
If You’re Looking for a Quick No-Bake Dinner
Though easy, this recipe requires cooking the pasta, browning meat, and baking for 30+ minutes. If you’re in a rush or looking for a no-bake recipe, this may not suit your needs today.
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The Ultimate Easy Spaghetti Casserole Recipe
Equipment
- Large pot – For boiling spaghetti
- Colander – To drain the cooked pasta
- Large skillet or sauté pan – To cook the meat and sauce
- Mixing bowl – For combining pasta, sauce, and cheese
- 9×13 inch casserole dish – For baking the casserole
- Aluminum foil – To cover the dish while baking
- Wooden spoon or spatula – For stirring
- Oven mitts – For safely handling hot cookware
- Sharp knife & cutting board – For chopping onion, garlic, and any optional vegetables
- Cheese grater – If grating fresh cheese
Ingredients
- 1 lb spaghetti cooked al dente
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb ground beef or sausage or plant-based meat
- 3 cups marinara sauce
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- Optional ½ cup cream cheese
- Optional 1 cup chopped mushrooms or spinach
- Optional Fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook spaghetti until al dente, then drain and set aside.
- In a large skillet, heat olive oil and sauté onion until soft. Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in marinara sauce, Italian seasoning, salt, pepper, and any optional vegetables. Simmer 8–10 minutes.
- In a large bowl, combine spaghetti with meat sauce and half the mozzarella and parmesan.
- Spread into a greased 9×13-inch casserole dish. Top with remaining cheese. Add cream cheese dollops if using.
- Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes, until bubbly and golden.
- Let rest 10 minutes before serving. Garnish with fresh herbs if desired.
