This baked spaghetti is a saucy, cheesy, and cozy family favorite dinner that disappears fast! It keeps the classic spaghetti vibe you love, then turns it into a bubbly casserole with extra cheese on top.
You’ll find tender noodles mingle with a hearty tomato meat sauce, a little creamy tang, and plenty of melty mozzarella for that golden, stretchy finish. It’s weeknight simple, feeds a crowd, and is so YUMMY!
If you love easy pasta bakes, try these favorites next: Baked Ziti, Baked Ravioli, and Stuffed Shells.
Why we think you’ll love it:
- Simple. The directions are easy to follow, and the recipe is simple.
- Flavorful. Take spaghetti and add more cheese and bake for the ultimate comfort food.
- Easy to change up. Based on the meat used, the sauce made, and the cheeses added to this recipe, this dish is easy to make variations of.
- Make ahead. Because it’s a bake, it can be made 1-2 days in advance.
Baked Spaghetti Ingredients
- Ground beef 80% lean/20% fat (1 pound) – Ground beef adds savory richness and meaty bite for a satisfying bake.
- Salt and black pepper (to taste) – Salt and pepper season the sauce and noodles so every layer tastes balanced.
- Tomato sauce (8-ounce can) – Tomato sauce brings smooth tomato body that coats the pasta.
- Tomato paste (6-ounce can) – Tomato paste concentrates tomato depth and helps the sauce cling.
- Hot water (2 cups) – Hot water loosens the mixture to a simmer friendly consistency. Omit if using beef broth instead of bouillon cubes.
- Beef bouillon cubes (2 cubes or 2 cups beef broth) – Beef bouillon or broth boosts umami and rounds out the meat flavor.
- Sugar (2 teaspoons) – Sugar gently balances acidity for a smoother, less sharp sauce.
- Dried basil (½ teaspoon) – Basil adds sweet, herby notes that pair with tomato.
- Dried oregano (½ teaspoon) – Oregano brings classic Italian aroma and depth.
- Minced garlic (1 teaspoon) – Garlic layers savory warmth throughout the dish.
- Spaghetti noodles (16-ounce package) – Spaghetti delivers twirlable strands that soak up sauce and bake beautifully.
- Sour cream (1 cup) – Sour cream stirs in creamy tang for a luscious, slightly silky sauce.
- Shredded Mozzarella cheese, divided (2 cups) – Mozzarella melts for stretchy, gooey coverage on top and in the mix.
- Grated Parmesan cheese, optional (to taste) – Parmesan adds a salty finish and a touch of nuttiness, especially on top.
How to Make Baked Spaghetti
PREP. Preheat oven to 350°F.
MEAT. Brown your hamburger in a large skillet over medium heat, breaking it into small pieces. Drain excess grease.
SAUCE. Add tomato sauce and paste, salt and pepper, water (with the bouillon cubes in it), sugar, basil, oregano, and garlic. Simmer on low for 10 minutes.
PASTA. While the sauce is simmering, cook spaghetti noodles according to package directions, and set aside.
CREAM. Add sour cream and 1 cup mozzarella cheese to the sauce and stir to combine. Add noodles and toss to evenly coat.
POUR + TOP. Pour spaghetti mixture into a greased 11 x 14 casserole dish and sprinkle the top of the spaghetti with 1 cup shredded mozzarella cheese.
BAKE. Cover the casserole with foil and bake for 25 minutes, then remove the foil and bake for an additional 5 – 10 minutes, until the cheese is melted.
Kristyn’s Recipe Tips
- Fresh Herbs. Use three times as many fresh herbs as dried ones, and simmer fresh herbs for only 2-4 minutes.
- Meat. Replace half or all the ground beef with Italian sausage. You can also use ground turkey or ground chicken instead of ground beef.
- Low-carb option. Replace the spaghetti noodles with Spaghetti squash. Be sure to wring out excess liquid to keep the casserole from getting soggy.
- Sauce. If you’re short on time, skip making homemade sauce in step 3 and use your favorite store-bought jar of sauce.
Baked Spaghetti Recipe
Video
Ingredients
- 1 pound ground beef, 80% lean/20% fat
- salt and pepper to taste
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 cups hot water
- 2 beef bouillon cubes, (or 2 cups beef broth)
- 2 teaspoons sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 (16-ounce) package spaghetti noodles
- 1 cup sour cream
- 2 cups shredded Mozzarella cheese, divided
- grated Parmesan cheese, optional
Instructions
- Preheat oven to 350°F.
- Brown your hamburger in a large pan over medium heat, breaking into small pieces. Drain.
- Add tomato sauce and paste, salt and pepper, water (with the bouillon cubes in it), sugar, basil, oregano and garlic. Simmer on low for 10 minutes.
- While sauce is simmering, cook the spaghetti noodles as directed on the package, and set aside.
- Add sour cream and 1 cup mozzarella cheese to the sauce and stir to combine. Add noodles and mix well.
- Pour spaghetti mixture into a greased 11 x 14 baking dish and sprinkle with 1 cup shredded mozzarella cheese.
- Cover the casserole with foil and bake for 25 minutes, then remove the foil and bake for an additional 5 – 10 minutes, until the cheese is melted.
Notes
- Fresh Herbs. Use three times as many fresh herbs as dried ones, and simmer fresh herbs for only 2-4 minutes.
- Meat. Replace half or all the ground beef with Italian sausage. You can also use ground turkey or ground chicken instead of ground beef.
- Low-carb option. Replace the spaghetti noodles with Spaghetti squash. Be sure to wring out excess liquid to keep the casserole from getting soggy.
- Sauce. If you’re short on time, skip making homemade sauce in step 3 and use your favorite store-bought jar of sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Pasta recipes benefit from boiling the pasta in salted water, but it is not a must. Bring a large pot of water to a boil over medium-high heat. Add 1½ tablespoons of salt for every pound of pasta you are cooking. Stir then add the pasta and cook.
Assemble, cover it with plastic wrap, and place it in the refrigerator for 1-2 days. To freeze wrap again with foil and store in the freezer for up to 3 months. Thaw in the fridge before baking.
This recipe has ample sauce so that the pasta should not dry out during the baking time. However, if you are worried, cover it during the first 15 minutes, add the cheese, and then bake uncovered for the last 15 minutes.
Store leftovers in an airtight container(s) and store them in the refrigerator for up to 4 days or freeze for 2-3 months. Reheat in the microwave.
Complete the Meal
Sides to Serve
Garlic Knot Recipe
20 mins
Antipasto Salad
15 mins
Olive Garden Breadsticks
2 hrs 27 mins
Baked Zucchini Chips
40 mins
Spaghetti Recipes
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This post was originally published May 2016.
Do you have the casserole recipe that is similar to this one but has Alfredo sauce and spaghetti sauce also? I thought I saw on your page but can’t find it. It was awesome and thank you! I make a lot of your recipes so yummy! Thank s🤤