This baked spaghetti casserole is an easy, comforting dinner made with 1 pound of spaghetti, seasoned lean ground beef, marinara sauce, tomatoes, Parmesan, eggs, and plenty of mozzarella. The casserole serves 8, takes about 20 minutes to prepare, bakes for 35–40 minutes, and is ready in about 1 hour.
Every forkful delivers tender strands of pasta, rich tomato-beef sauce, savory Parmesan, and bubbly browned mozzarella. It is hearty enough for a family dinner, reliable enough for guests, and especially satisfying when you want the cozy flavor of spaghetti with the convenience of a sliceable casserole.
Jump to RecipeWhy You’ll Love This Recipe
Baked spaghetti casserole brings the familiar comfort of a classic pasta dinner to the table in a form that is easy to portion and share. Instead of twirling individual servings of spaghetti, you can cut this casserole into warm, generous squares with sauce and cheese in every layer.
The recipe is also practical. The meat sauce can be prepared while the pasta cooks, and the oven finishes the dish while you set the table or prepare a simple salad.
- Family-friendly: Mild Italian seasoning, tomato sauce, and melted mozzarella make this a crowd-pleasing dinner.
- Generous yield: One 9-by-13-inch dish serves 8 people.
- Comforting texture: Eggs and Parmesan coat the spaghetti so the slices hold together without becoming heavy.
- Make-ahead potential: The assembled casserole can be prepared ahead and baked when needed, with appropriate chilling and reheating.
If your family enjoys simple pasta dishes, you may also like this roasted garlic spaghetti recipe for another easy dinner idea.
Ingredients You’ll Need
The ingredient list is straightforward, but each item contributes to the final flavor or texture. Use a prepared marinara or spaghetti sauce you already enjoy, since it forms the foundation of the casserole.
- Spaghetti: One pound of dried spaghetti provides the sturdy pasta base. Cook it just shy of al dente because it continues cooking during baking.
- Lean ground beef: One pound adds savory richness and makes the casserole hearty.
- Aromatics: A finely chopped yellow onion and two minced garlic cloves build flavor in the skillet.
- Tomato ingredients: Twenty-four ounces of marinara or spaghetti sauce plus 14.5 ounces of undrained diced tomatoes create a generous, spoonable sauce.
- Eggs and Parmesan: Two eggs whisked with one-third cup grated Parmesan coat the pasta and help the finished portions hold together.
- Cheese topping: Two cups of shredded mozzarella are divided over the top for a bubbling, lightly browned finish.
Have the baking dish, foil, colander, skillet, and a large mixing bowl ready before you begin. That small bit of preparation keeps the cooking process organized and makes it easier to move from stovetop to oven.
For another cheese-forward dinner, keep our Parmesan baked chicken on your menu-planning list.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F and grease a 9-by-13-inch baking dish. A light coating of oil or cooking spray helps the edges release more easily after the casserole rests.
Step 2: Bring a large pot of water to a boil and season it generously with salt. Cook the spaghetti for 1–2 minutes less than the package directions, so it remains slightly firm before it goes into the oven.
Step 3: Drain the spaghetti well in a colander. Excess water can thin the egg-and-Parmesan coating, so allow the pasta to drain thoroughly while you prepare the sauce.
Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the lean ground beef and finely chopped onion, then cook for 6–8 minutes, breaking up the beef as it browns and stirring until the onion is tender.
Step 5: Drain excess fat from the skillet if necessary. Add the minced garlic and cook for about 30 seconds, just until fragrant, taking care not to let it scorch.
Step 6: Stir in the marinara or spaghetti sauce, undrained diced tomatoes, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let the mixture simmer for 5 minutes so the flavors combine and the sauce becomes hot.
Step 7: In a large bowl, whisk together the two eggs and grated Parmesan cheese. Add the drained spaghetti and toss carefully until the noodles are coated from end to end.
Step 8: Spread about half of the meat sauce across the bottom of the prepared baking dish. Add the Parmesan-coated spaghetti and arrange it in an even layer without pressing it down too firmly.
Step 9: Spoon the remaining meat sauce over the spaghetti. Sprinkle the 2 cups of shredded mozzarella evenly over the surface so every serving has a generous layer of melted cheese.
Step 10: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10–15 minutes, until the mozzarella is melted and lightly browned.
Step 11: Remove the casserole from the oven and let it rest for 10 minutes before cutting. Finish with the optional chopped parsley, then serve warm with a spatula.
Chef Tips for the Best Casserole
The most important detail is the pasta cooking time. Spaghetti that is fully soft before baking may become overly tender in the finished casserole, so stopping 1–2 minutes before the package directions gives the noodles room to absorb sauce while remaining pleasant to bite.
Do not skip the foil during the first 25 minutes. It traps moisture and protects the pasta from drying out; removing it for the final 10–15 minutes allows the mozzarella to brown lightly.
- Drain the beef only if there is noticeable excess fat in the skillet.
- Keep the diced tomatoes undrained so their juices contribute to the sauce.
- Spread the sauce in two portions to distribute tomato flavor throughout the casserole.
- Use a sharp knife or spatula after the 10-minute rest for cleaner portions.
- Garnish with parsley immediately before serving for fresh color and a mild herbal note.
For a seafood option that works well alongside pasta dinners, try this baked Parmesan shrimp on another night.
Serving Suggestions
This casserole is substantial on its own, but a crisp side salad balances the warm, saucy pasta beautifully. Garlic bread, toasted Italian bread, or steamed green beans also make natural companions.
Serve each portion after the casserole has rested for 10 minutes. The short pause lets the layers settle, making it easier to transfer a complete slice while keeping the cheese warm and stretchy.
If you are serving guests, place the dish in the center of the table with extra parsley in a small bowl. The golden top and bubbling edges make an inviting presentation without requiring complicated decoration.
Storage and Reheating
Cool leftover casserole promptly, then cover it and refrigerate it. Store portions in airtight containers or keep the covered baking dish in the refrigerator for convenient next-day meals.
Reheat individual servings until hot throughout. For a larger amount, cover the dish while reheating to help retain moisture, then uncover it briefly if you want the cheese on top to regain some of its texture.
When preparing the casserole ahead, assemble the layers, cover the dish, and refrigerate it until you are ready to bake. Because a chilled casserole may need additional time to heat through, watch for a hot center and fully melted cheese rather than relying only on the original baking time.
For dessert after this cozy dinner, save our festive love cake for a sweet finish.
Baked Spaghetti Casserole Everyone Will Love
Ingredients
Method
- Heat the oven to 350°F and grease a 9-by-13-inch baking dish.
- Cook the spaghetti in well-salted water until just shy of al dente, usually 1–2 minutes less than the package directions. Drain it well.
- Heat the olive oil in a large skillet. Cook the ground beef and chopped onion for 6–8 minutes, breaking up the meat, until the beef is browned and the onion is tender.
- Drain excess fat if necessary, then add the minced garlic and cook for about 30 seconds.
- Stir in the marinara sauce, undrained diced tomatoes, Italian seasoning, salt, and black pepper. Simmer the sauce for 5 minutes.
- In a large bowl, whisk the eggs with the Parmesan cheese. Add the drained spaghetti and toss until the strands are evenly coated.
- Spread about half of the meat sauce in the prepared baking dish. Add the spaghetti mixture and spoon the remaining sauce over the top.
- Sprinkle the shredded mozzarella evenly over the casserole.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and lightly browned.
- Let the casserole rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.
Notes
Final Thoughts
This baked spaghetti casserole is the kind of dinner that earns repeat requests: saucy, cheesy, filling, and easy to divide among a hungry table. The combination of slightly firm spaghetti, seasoned beef, tomatoes, Parmesan, and mozzarella gives every bite a comforting homemade character.
Keep the pasta just shy of al dente, cover the casserole for the first 25 minutes, and allow the finished dish to rest for 10 minutes. Those simple steps make the difference between a loose or mushy bake and a casserole with moist layers and tidy, satisfying portions.
Prepare this recipe for a weeknight family meal, a relaxed Sunday dinner, or a casual gathering with friends. Add a salad and warm bread, then enjoy a classic pasta favorite in its most shareable form.