Baked Spaghetti
Baked Spaghetti layers pasta, sauce, and cheese into a comforting bake with a saucy center.
About This Recipe
Baked Spaghetti depends on getting the texture right, whether it is tender pasta, fluffy grains, or soft dough.
Use enough seasoning and moisture so the finished dish is flavorful instead of dry.
Ingredients
- ✓16 ounces spaghetti
- ✓¼ cup chopped fresh parsley (or 2 tablespoons dried)
- ✓1½ cups shredded mozzarella cheese
- ✓⅓ cup shredded Parmesan cheese
- ✓1 pound lean ground beef (or Italian sausage)
- ✓1 green bell pepper (diced)
- ✓1 small onion (diced)
- ✓2 cloves garlic (minced)
- ✓½ teaspoon salt (or to taste)
- ✓32 ounces pasta sauce (or marinara sauce)
- ✓1 (14.5 ounces) can diced tomatoes (with juices)
- ✓1½ teaspoons Italian seasoning
Ingredient Notes
- Pasta: Cook just to al dente because it continues softening with sauce or heat.
- Moisture: Use enough sauce, broth, or fat to keep the finished dish from drying out.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- 2
In a large pot of salted water, cook the spaghetti al dente according to package directions.
- 3
In a large skillet over medium-high heat, brown the ground beef, green pepper, onion, garlic, and salt while breaking up the meat. Drain fat if needed.
- 4
Stir in the pasta sauce, tomatoes, and Italian seasoning. Simmer uncovered for 5 to 10 minutes or until thickened.u00A0Stir in the cooked spaghetti and parsley.
- 5
Transfer the mixture to the prepared dish, top with cheeses, and bake for 25-30 minutes or until hot and the cheese is browned and bubbly. Cut into squares to serve.
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Add moisture before reheating leftovers.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Baked Spaghetti
Serve Baked Spaghetti with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooking: Pasta, rice, potatoes, or bread can turn heavy if cooked too long.
- Too little liquid: Dry pasta bakes and rice dishes need enough sauce or broth.
- Bland layers: Season each layer instead of only the top.
- Skipping rest time: Baked dishes scoop cleaner after a short rest.
FAQ
Can I make Baked Spaghetti ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 413 kcal
- Carbohydrates: 53 g
- Cholesterol: 55 mg
- Fiber: 5 g
- Protein: 28 g
- Sodium: 1054 mg
- Sugar: 9 g
- Fat: 10 g
- Saturated Fat: 5 g