Baked Spaghetti
With hearty meat sauce and lots of cheese, it's an instant family favorite.
By Ree Drummond
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
When I think of comfort food, a big heaping plate of cheesy pasta always comes to mind. I've said it before and I'll say it again: I love baked pasta recipes! This baked spaghetti is one of the easiest, tastiest creations I've made yet. Think of it like a mashup between lasagna and spaghetti with meat sauce—perfect for bringing to a church potluck, easy to double or triple to serve a big crowd, and sure to please even the pickiest eaters in your life. Serve it with a big salad and some crusty bread!
Can you make baked spaghetti with ground turkey?
Yes! You can easily swap the ground beef for ground turkey or ground chicken. For even more flavor, try using half ground beef and half Italian sausage.
Is baked spaghetti the same as lasagna?
Baked spaghetti and lasagna share some similar ingredients but they aren't exactly the same. Lasagna has wide, flat lasagna noodles, while this baked spaghetti is made with spaghetti noodles. Lasagna also has distinct layers, whereas this baked spaghetti is mixed up together in one gooey casserole.
How do you keep baked spaghetti from drying out?
The key to keeping your baked spaghetti nice and saucy is to follow the recipe's ratio of pasta to sauce and avoid overbaking it! When reheating the spaghetti in the oven, cover it with foil so it doesn't dry out.
Do you rinse the noodles for baked spaghetti?
No! It's best not to rinse your noodles after draining them because they are covered in a nice starchy coating that helps the sauce cling and thicken when you mix it all up.
How long does baked spaghetti last in the fridge?
It will stay good for up to three days covered in the fridge. To reheat baked spaghetti, cover the dish with foil and pop it in a 350-degree Fahrenheit oven until heated through. This dish also freezes well! Wrap the baking dish in a layer of plastic wrap followed by a layer of foil, and freeze it for up to three months. Let it thaw in the fridge overnight, then reheat it in the oven.
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Ingredients
- 2 Tbsp. salted butter, plus more for the baking dish
- 1 tsp. kosher salt, plus more to taste
- 1 lb. spaghetti
- 1 lb. ground beef
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. red pepper flakes
- 1 (32-ounce) jar marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh basil, torn
Directions
- Step 1Preheat the oven to 400˚F. Butter a 9-by-13-inch or other 3-quart baking dish. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions, then drain and set aside.
- Step 2Melt the butter in the same pot over medium-high heat. Add the beef, 1 teaspoon salt, the garlic powder, onion powder and red pepper flakes. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 7 minutes.
- Step 3Stir the marinara sauce into the beef, bring to a simmer and cook about 3 minutes. Remove the pot from the heat, then stir in the cooked spaghetti and ricotta. Transfer the spaghetti mixture to the prepared baking dish. Scatter the mozzarella and parmesan on top and bake until the cheese is browned and bubbling, about 30 minutes. Top with the basil.
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