Easy Cheesy Baked Spaghetti Casserole
This baked spaghetti casserole is the ultimate comfort food hug in a pan, and honestly, it’s ridiculously easy to whip up. It's hearty, satisfying, and requires zero fancy skills – just pure, simple, deliciousness that brings everyone to the table. Perfect for busy weeknights, potlucks, or cozy family dinners.
Equipment
- Large skillet
- Large pot
- 9x13-inch baking dish
- Large bowl
Ingredients
For the Meat Sauce
- 1 pound ground beef 85% or 90% lean recommended
- 1 onion chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes 28 ounce
- 1 can tomato sauce 15 ounce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Casserole Assembly
- 8 ounces spaghetti
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley chopped, for garnish (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain well and set aside.
- Step 3: In a large skillet over medium heat, brown the ground beef, chopped onion, and minced garlic. Break up the beef as it cooks. Cook until beef is browned and onion is soft (about 5-7 minutes). Drain off any excess grease.
- Step 4: Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Bring to a gentle simmer and let it bubble for about 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
- Step 5: In a really big bowl, gently combine the cooked spaghetti and the meat sauce. Make sure every strand is coated.
- Step 6: Lightly spray a 9x13 inch baking dish with cooking spray or butter. Spoon half of the spaghetti and sauce mixture evenly into the bottom of the dish.
- Step 7: Sprinkle half of the shredded mozzarella cheese over the first layer of spaghetti.
- Step 8: Add the remaining spaghetti mixture on top of the mozzarella layer. Top with the rest of the mozzarella cheese and sprinkle the grated Parmesan cheese over everything.
- Step 9: Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Step 10: Let the casserole cool for 5-10 minutes before serving to help it set. Garnish with fresh chopped parsley before dishing up, if desired. Enjoy!
Notes
Substitutions & Additions: Swap ground beef for ground turkey, Italian sausage, or a plant-based crumble. Add sautéed mushrooms, bell peppers, zucchini, or spinach with the onion and garlic. Add a pinch of red pepper flakes to the sauce for heat. Mix in provolone, cheddar, or other Italian cheeses. Toss in fresh rosemary or thyme while the sauce simmers.
Tips for Success: Don't overcook the pasta initially (cook al dente) as it will continue cooking in the oven. Drain the meat well to avoid an oily casserole. Taste and season the sauce before mixing with pasta. Prep ahead: You can make the meat sauce and cook pasta a day in advance and store separately. Or assemble the entire casserole (without baking) and refrigerate for up to 24 hours; let it sit at room temperature for 20-30 mins before baking and add 10-15 mins to bake time.
How to Store It: Refrigerate leftovers covered in the dish or in airtight containers for 3-4 days. To freeze, cool completely, wrap tightly, and store for up to 3 months. Thaw overnight in the fridge. Reheat covered in the oven at 350°F (175°C) for 20-30 mins or in the microwave for individual servings.