do you guys like baked spaghetti ? i think it’s actually pretty good.🍝🍝
For the pasta
* 1 lb spaghetti
* 1 tbsp salt for pasta water
* 1 tbsp olive oil or butter
For the sauce
* 1 lb ground beef or ground turkey (optional if you want it vegetarian)
* 1 jar (24 oz) marinara or spaghetti sauce
* 1 small onion, diced
* 2–3 cloves garlic, minced
* 1 tsp Italian seasoning
* ½ tsp garlic powder
* ½ tsp onion powder
* ½ tsp paprika
* ½ tsp black pepper
* Salt to taste
* 1 tbsp parsley
For the cheesy top
* 1½ cups shredded cheddar
* 1½ cups shredded mozzarella
* ½ cup Parmesan
* Dried or fresh parsley for garnish
1. Cook the spaghetti
* Boil salted water and cook spaghetti until just slightly under al dente.
* Drain and toss with a little olive oil/butter so it doesn’t stick.
2. Make the sauce
* Brown the ground beef in a large skillet.
* Drain excess grease.
* Add onion and cook until softened.
* Add garlic and cook for about 30 seconds.
* Pour in the marinara sauce.
* Season with Italian seasoning, garlic powder, onion powder, paprika, pepper and parsley.
* Simmer for 8–10 minutes.
3. Combine
* Add the spaghetti to the sauce and mix until every noodle is coated.
4. Build the casserole
* Grease a 9×13-inch baking dish.
* Add the spaghetti mixture and spread it evenly.
* Sprinkle Parmesan over the top.
* Add the mozzarella and cheddar generously
5. Bake
* Bake uncovered at 350°F for 20–25 minutes.
* For that extra golden, bubbly cheese, broil for 1–3 minutes at the end. Watch it closely!
6. Finish
* Sprinkle dried parsley over the top.
* Let it sit for 5–10 minutes before cutting so everything sets up.
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Baked spaghetti is a versatile dish that combines the comforting qualities of traditional spaghetti with the satisfying crispness of a baked casserole. One tip I've found helpful is to slightly undercook the spaghetti before baking. This prevents it from becoming mushy and ensures it holds its shape and texture after baking. Adding a mix of shredded cheddar, mozzarella, and Parmesan cheese on top creates a rich, melty layer that browns beautifully in the oven, making the dish visually appealing and extra delicious. I also enjoy customizing the sauce by using either ground beef or ground turkey, depending on preference and dietary needs. For vegetarians, the dish can easily be adapted by omitting the meat and adding vegetables like mushrooms, bell peppers, or zucchini for added flavor and texture. Simmering the sauce with Italian seasoning, garlic powder, paprika, and fresh parsley really elevates the savory profile of the dish. When baking at 350°F for about 20–25 minutes, it's important to use an uncovered casserole dish so the cheese melts evenly and gets a lovely golden crust. Towards the end, broiling for just a few minutes helps achieve an appetizing, bubbly cheese layer, but keeping an eye on it is key to avoid burning. Allowing the baked spaghetti to rest for 5–10 minutes before serving helps the sauce thicken and the flavors to meld together, making it easier to portion and serve. This dish is perfect for meal prep, as leftovers reheat well and taste even better the next day. Plus, it’s a wonderful way to feed a crowd without spending too much time in the kitchen. Whether for weeknight family dinners or casual gatherings, this baked spaghetti recipe is a surefire crowd-pleaser with satisfying textures and hearty flavors.
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