This Easy Baked Spaghetti is a one-pan meal that’s always a hit at the supper table or at a covered dish supper. With a creamy, cheesy center, and a meaty sauce, this pasta casserole is comfort food taken to a whole new level!
In This Post
Baked Spaghetti Casserole is one of those feel-good dinners I turn to when I want something easy and satisfying. This cozy casserole is loaded with savory beef, rich sauce, and lots of cheese—all baked together into one happy, hearty meal. It’s weeknight comfort made easy.
5-Star Reader Comment
This is the best baked spaghetti I have ever had! Husband and guest loved it!
Sue
Don’t miss my spaghetti casserole recipes like Rotel Chicken Spaghetti and Easy Taco Spaghetti, which are hearty, delicious meals that are also freezer-friendly.
Spaghetti Casserole Ingredients
- Ground Beef: I use lean ground beef for this recipe.
- Medium Onion: Adding a yellow onion to the sauce is a trick to enhance store-bought marinara.
- Marinara Sauce: I like to use Rao’s because it uses very simple ingredients with no additives from other store-bought sauces. You can also use my homemade spaghetti sauce.
- Cottage Cheese: This is one of the ingredients that really sets this spaghetti bake recipe apart. Cottage cheese is much creamier than ricotta and packs in more protein.
- Parmesan Cheese: Use freshly grated parmesan cheese to add a wonderful saltiness and rich flavor.
- Eggs: Helps to bind the parmesan mixture, making a true casserole that can be cut and served.
- Spaghetti: Classic spaghetti is my favorite, but you can also use whole wheat pasta as well.
- Cream Cheese: Our reader Angela said, “The cream cheese makes this recipe pop with creamy cheesiness,” and I agree.
- Mozzarella: No Italian spaghetti bake is complete without that mouthwatering mozzarella cheese pull!
Variations and Additions
- Substitute ground turkey or Italian sausage (like in my Italian Sausage Ravioli Bake) for the beef.
- If you are trying to eat more vegetables, this sauce is a great place to toss in mushrooms, zucchini, and diced bell pepper.
- Fancy up the meat sauce with Italian seasoning, red pepper flakes, salt, and black pepper.
What You’ll Need to Make It
- A 9×13-inch baking dish (go ahead and lightly grease it for easy cleanup.)
- A large skillet for cooking the beef.
- A stirring spoon and cheese grater for prepping ingredients.
- Kitchen tongs for mixing pasta and sauce.
How to Make Easy Baked Spaghetti
Step 1 – Preheat the oven to 350 degrees and cook the ground beef and onion in a large skillet.
Step 2 – Drain the fat, mix in the marinara sauce, and let simmer. While that cooks, make the spaghetti noodles as directed on the package.
How Long Should I Cook Spaghetti?
Pasta should always be cooked in a large pot of salted water to al dente, which means cooked through but still having a bite to it. This is especially important because the spaghetti in the oven will continue to cook in the sauce and cheese mixture.
Step 3 – When the spaghetti is drained, add the cream cheese and mix well to completely coat the noodles. The mixture will be thick, so I recommend tongs to stir the noodles.
Step 4 – Place approximately ½ cup of meat sauce in the bottom of a 9×13 casserole dish. Place half of the spaghetti on top of the meat mixture, smoothing to the edges of the baking dish. Layer on cottage cheese mixture, covering all of the spaghetti.
Step 5 – Layer remaining spaghetti over cheese. Spoon the remaining meat mixture over all layers. Top with Mozzarella cheese. Cover and bake.
Step 6 – Remove the foil, sprinkle on Parmesan cheese, and bake for an additional 15 minutes until cheese is golden brown. Remove from oven and allow to rest for 10 minutes. Cut and serve.
Make-Ahead & Freezer-Friendly Tips
- Prep ahead: Assemble the casserole the night before and refrigerate. Bake it fresh in the morning—no stress, no fuss!
- Freeze and reheat: Bake once, cool, then wrap tightly and freeze for up to 3 months. Thaw overnight, bake at 350°F until warmed through, and expect a hearty, delicious casserole anytime.
How to Store & Reheat Leftovers
- Refrigerator: Keep in an airtight container for up to 4 days.
- Reheating: Microwave individual portions or reheat covered in a 350°F oven for 15 minutes—just like fresh!
Ingredients
- 1 pound ground beef
- 1 small to medium onion – chopped
- 1 24 oz jar Marinara sauce – I use Rao’s
- 1 cup cottage cheese
- 1 cup Parmesan cheese – grated
- 1 egg
- 1 pound spaghetti
- 1 8 oz softened cream cheese
- 2 cups Mozzarella cheese – grated
Instructions
- Heat oven to 350 degrees.
- In a large skillet, cook ground beef and onion until done. Drain off fat. Pour Mariana sauce over the meat and mix well.
- In a large pot, cook spaghetti to al dente (firm and not over cooked). When done, drain. Add the softened cream cheese and mix well, coating all spaghetti. The mixture will be thick, so I recommend using tongs to stir.
- Mix together, in a medium size bowl, cottage cheese, ½ cup Parmesan cheese and egg.
- To build baked spaghetti, place approximately ½ cup of meat sauce in the bottom of a 9×13 casserole dish. Place half of the spaghetti on top of the meat mixture, smoothing to the edges of the casserole dish. Layer on cottage cheese mixture, covering all of the spaghetti. Layer remaining spaghetti over cheese.
- Spoon the remaining meat mixture over all layers. Top with Mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil, sprinkle on ½ cup of Parmesan cheese, and bake for an additional 15 minutes until cheese is golden brown.
- Remove from and allow to rest for 10 minutes. Cut into squares and serve.
Video
Notes
- For more sauce: this easy baked spaghetti with jar sauce recipe is great because you can easily add a little more or less sauce, depending on your family’s preferences. You can also heat leftover sauce and serve it on the side if you like.
- To make ahead: follow the recipe, but do not bake. Cover with foil and store in the fridge until you’re ready to cook and serve.
- To freeze: follow the recipe as written, but instead of baking it, wrap it in plastic wrap and freeze it for up to 3 months. When ready to bake, let it thaw overnight the night before, then bake as directed.
- Store leftover baked spaghetti covered with aluminum foil or in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven or individual servings in the microwave.
Nutrition
Questions And Answers
Yes! Use sautéed mushrooms and bell peppers instead of beef, and add extra herbs for flavor.
Absolutely—just use two 9×13 pans. One’s for now, one’s for later!
Try Pepper Jack for spice, or a combination of ricotta and mozzarella for extra creaminess.
What To Serve With Oven Baked Spaghetti
My favorite way to turn this into a full spaghetti dinner is with Antipasto Skewers, garlic parmesan skillet rolls, easy everyday green salad, and everyone’s favorite cinnamon sugar dessert pizza!
Craving More? Try These Pasta Recipes
If you tried this Easy Baked Spaghetti Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
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I made this last week and followed the recipe exactly, except for I use ricotta cheese instead of cottage cheese. It was delicious and the entire pan got devoured. This week I thought I was making the same recipe but I forgot the cream cheese and it is not as good. I also baked it twice as long because I got mixed up with another recipe so for the others out there the cream cheese makes this recipe pop with creamy cheesiness!
Do you use the powder grated parmesan cheese in the green jar that’s located in dry grocery or do you use the refrigerated cheese in a bag
Just use whatever you have or you like.
~Donya
This recipe is our go too for spaghetti night. It’s so good. I add garlic and Italian Seasoning to the meat. and I use half of the cream cheese.
Making this for my hubby as requested for his birthday meal. The family loves it and I love how easy it is! Thank you!
I’m also a southern soul, born and raised in Hampton SC, but my father was German, so we had some interesting dishes over the years. I’m going to make the baked spaghetti today. It’s really cold here in VA today so it sounds good. Thanks for your wonderful recipes.
Thanks for your kind comment and the terrific rating! Welcome to the Southern Soul family.
~Donya
It is “Out Of This World Spaghetti”. I made this recipe for 48 hungry Masons. They loved it!
Thanks so much for the great comment and the terrific rating!
~Donya
Was glad to read this comment as I am also looking for a meal to serve 75 hungry (are there any other kind) Masons 🙂
Loved it, and making it again!,,
Awesome and thanks for the terrific rating!
~Donya
This recipe is delicious and satisfying.
My husband and i enjoyed it.
Awesome and thanks for the terrific rating!
~Donya
This is an easy recipe and everyone loved it! Thank you so much for sharing!
Thanks so much, Deb. I really appreciate the excellent rating!
~Donya
My son had a school function tonight in which I needed to feed about 20 teenage boys, so I went on the search a few weeks ago for meals to feed a crowd and I landed on this one. I ended up making 3 pans worth (plus an extra pan with everything but the cottage cheese mix) and the boys devoured it. Many went back for 2nds, some 3rds & one even told me he went back 4 times. My son even asked me why I hadn’t made this at home before, so now I have a new meal to add to my menu at home. Thanks for making this night a success!
Hey there Lisa!
My goodness, I am so happy to hear that this dish was a hit, it’s definitely perfect for feeding a crowd! When my son was in High School, this was one of the meals I also used to prepare anytime he brought home a huge crowd of hungry teenage boys, it’s always a hit. Like you said, it’s perfect for family dinners and weeknight meals, it’s also super freezer-friendly and you can prepare it ahead of time then bake when you’re ready. Thank you so much for your kind words and your phenomenal rating, I really appreciate your support! I hope y’all have a wonderful Thanksgiving, happy Holidays!
~Donya