By Becky Hardin
Updated Jun 8, 2025
Baked Spaghetti is an easy, cheesy, and cozy family dinner for any night of the week. Spaghetti noodles, seasoned meat sauce, and lots of cheese meld together in the oven, turning it into something my kids love way more than the classic (less cheesy) version. I’m going to show you exactly how to make baked spaghetti so you can see just how easy this comfort meal is!
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5-Star Review
“This was a hit with my family for dinner! And I loved how easy it was to make!” -Jocelyn
Cheesy and easy are two of my favorite words when it comes to food, and I love anything that I can make in a pinch for dinner during a chaotic week. So this easy recipe for baked spaghetti is exactly what I need during a busier season of life, and my family always loves it.
Ingredients1x2x3x
- ▢ 16 ounces dry spaghetti (1 box), or any type of pasta
- ▢ 1 pound ground chuck ground chicken or turkey also work
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon unsalted butter (⅛ stick)
- ▢ 1 yellow onion diced
- ▢ 3 cloves garlic minced
- ▢ 24 ounces marinara sauce store-bought or homemade (1 jar)
- ▢ 2 tablespoons chopped fresh basil divided
- ▢ 1 cup freshly shredded mozzarella cheese
- ▢ ½ cup freshly grated Parmesan cheese divided
- ▢ kosher salt and freshly ground black pepper to taste
Video
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Cook the spaghetti, per package directions, to al dente and drain. 16 ounces dry spaghetti
- While the spaghetti cooks, brown the beef in a large skillet set over medium heat. Break the beef up with a wooden spoon as it cooks. 1 pound ground chuck
- Drain the beef and wipe out the skillet.
- In the same skillet, add the oil and butter. Add onions and cook until onion has softened and is translucent, about 4-5 minutes. Add minced garlic and cook an additional 30 seconds. 1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 3 cloves garlic
- Add the beef, marinara sauce, 1 tablespoon chopped basil, and ¼ cup grated Parmesan cheese. Stir until well combined and season with kosher salt and freshly ground black pepper. 24 ounces marinara sauce, 2 tablespoons chopped fresh basil, ½ cup freshly grated Parmesan cheese, kosher salt and freshly ground black pepper
- Add the cooked spaghetti to the skillet with the meat sauce mixture and stir until spaghetti is well coated.
- Transfer the spaghetti mixture to the prepared baking dish and sprinkle with mozzarella and remaining ¼ cup Parmesan cheese. 1 cup freshly shredded mozzarella cheese
- Bake at 350°F for 20-30 minutes or until cheese has melted and the spaghetti is hot throughout.
- Garnish with the remaining chopped basil and serve.
Equipment
- 9×13 Baking Pan
Becky’s Tips
- Cook the noodles al dente for best results. If they are super soft before baking, they’ll become mushy and lack texture .
- Use a 9×13-inch baking pan , or a similar equivalent (anything around 3 quarts is great).
- For a vegetarian baked spaghetti , simply omit the meat from the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Baked Spaghetti Step by Step
Cook the pasta: Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray. Then cook 16 ounces of dry spaghetti al dente, per package directions, and drain.
Brown the beef: While the spaghetti cooks, brown 1 pound of ground chuck in a large skillet set over medium heat. Break up the beef with a wooden spoon as it cooks.
Drain the beef: Drain the beef and wipe out the skillet with a paper towel to remove grease.
Cook the onions: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Then add 1 diced yellow onion and cook until it has softened and becomes translucent, about 4-5 minutes.
Add the garlic: Next, add 3 cloves of minced garlic and cook for an additional 30 seconds.
Combine meat and sauce: Add the browned beef, 24 ounces of marinara sauce, 1 tablespoon of chopped basil, and ¼ cup of grated Parmesan cheese to the skillet. Stir until everything is well combined, then season with kosher salt and freshly ground black pepper to taste.
Combine spaghetti and sauce: Add the cooked spaghetti to the skillet with the meat sauce mixture, and stir until spaghetti is well coated.
Bake the spaghetti: Transfer the spaghetti mixture to the prepared baking dish, then sprinkle with 1 cup of freshly shredded mozzarella and remaining ¼ cup of Parmesan cheese. Bake at 350°F for 20-30 minutes, or until cheese has melted and the spaghetti is hot throughout.
Garnish and serve: Garnish with the remaining chopped basil to serve.
How to Store
Store this baked spaghetti recipe covered with aluminum foil in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through. Freeze tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 4 months. Reheat directly from frozen in a 350°F oven for about 1 hour.
To make ahead, follow the steps in the recipe card as directed and transfer the mixture to a baking dish (up to Step 8). Instead of baking right away, cover and store the spaghetti in the fridge until ready to eat. Let it sit out on the counter while the oven preheats, then bake as directed. You can make it up to 48 hours ahead of time, or freeze for 2-3 months.
Serving Suggestions
I keep my baked spaghetti dinner menu simple because I know the kids are just going to fill up on the cheesy pasta. But I usually add an Olive Garden salad or Caesar salad , and freshly baked garlic bread . It’s my family’s favorite meal every time!
more spaghetti recipes to try
Crockpot Spaghetti Sauce
Instant Pot Spaghetti
Pasta Pomodoro
Taco Spaghetti
Baked Spaghetti Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 16 ounces dry spaghetti (1 box), or any type of pasta
- 1 pound ground chuck ground chicken or turkey also work
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 1 yellow onion diced
- 3 cloves garlic minced
- 24 ounces marinara sauce store-bought or homemade (1 jar)
- 2 tablespoons chopped fresh basil divided
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese divided
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
- Cook the spaghetti, per package directions, to al dente and drain. 16 ounces dry spaghetti
- While the spaghetti cooks, brown the beef in a large skillet set over medium heat. Break the beef up with a wooden spoon as it cooks. 1 pound ground chuck
- Drain the beef and wipe out the skillet.
- In the same skillet, add the oil and butter. Add onions and cook until onion has softened and is translucent, about 4-5 minutes. Add minced garlic and cook an additional 30 seconds. 1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 3 cloves garlic
- Add the beef, marinara sauce, 1 tablespoon chopped basil, and ¼ cup grated Parmesan cheese. Stir until well combined and season with kosher salt and freshly ground black pepper. 24 ounces marinara sauce, 2 tablespoons chopped fresh basil, ½ cup freshly grated Parmesan cheese, kosher salt and freshly ground black pepper
- Add the cooked spaghetti to the skillet with the meat sauce mixture and stir until spaghetti is well coated.
- Transfer the spaghetti mixture to the prepared baking dish and sprinkle with mozzarella and remaining ¼ cup Parmesan cheese. 1 cup freshly shredded mozzarella cheese
- Bake at 350°F for 20-30 minutes or until cheese has melted and the spaghetti is hot throughout.
- Garnish with the remaining chopped basil and serve.
Video
Notes
- Cook the noodles al dente for best results. If they are super soft before baking, they’ll become mushy and lack texture .
- Use a 9x13-inch baking pan , or a similar equivalent (anything around 3 quarts is great).
- For a vegetarian baked spaghetti , simply omit the meat from the sauce.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
