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Baked spaghetti combines tender pasta, Italian sausage, marinara sauce, and plenty of cheese in an easy casserole. Using jarred marinara keeps the prep simple, making this a great option when you want a hearty homemade dinner without a lot of extra work.
An easy spaghetti casserole
Baked spaghetti is one of those dinners that gives you all the familiar flavors of spaghetti but in an easy-to-serve casserole. Everything is layered together and baked until hot and bubbly, with plenty of melted cheese on top.
I use Italian sausage for the meat sauce because it adds plenty of flavor without needing a long list of extra seasonings. Jarred marinara also keeps this recipe practical for a weeknight dinner. You can use your favorite sauce, which makes this an easy recipe to adjust to your family's tastes.
Another bonus is that you can assemble the casserole ahead of time and refrigerate it until you're ready to bake. That makes it especially handy when you know dinner time is going to be busy.
Key ingredients for spaghetti casserole
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Spaghetti: Regular spaghetti works best for this casserole. Cook it just until al dente, so it doesn't become too soft while baking.
- Italian sausage: Use mild or hot Italian sausage, depending on how much spice you prefer.
- Marinara sauce: Use your favorite jarred marinara sauce. This is one of the shortcuts that keeps the casserole easy to put together.
- Cheese: Mozzarella adds plenty of melty cheese throughout the casserole, while Parmesan adds extra flavor.
How to make baked spaghetti
- Cook the spaghetti until slightly under al dente. It will continue cooking in the oven.
- Begin cooking sausage in a large pan over medium heat.
- Move the sausage over to one side of the pan and add the onions.
- Cook until the onions are soft and the sausage is fully cooked.
- Add the garlic and cook for 30 seconds until fragrant.
- Add marinara sauce, diced tomatoes, and Italian seasoning. Stir to combine.
- Stir in half of the mozzarella and half of the Parmesan cheese.
- Drain spaghetti and add to sauce.
- Place in a lightly greased large casserole dish.
- Top with remaining cheese.
- Bake in a preheated 375°F oven for 20-25 minutes until the cheese is melted.
Recipe tips for baked pasta
- Don't overcook the pasta: Cook the spaghetti slightly under al dente. It will continue to cook once the casserole goes into the oven.
- Drain excess grease: Depending on the Italian sausage you use, you may have quite a bit of grease after browning. Drain off the excess before adding the sauce.
- Coat the pasta well: Toss the spaghetti thoroughly with the meat sauce so the noodles are evenly coated before transferring everything to the casserole dish.
- Let it rest before serving: Give the baked spaghetti 5–10 minutes to rest after it comes out of the oven. This makes it easier to scoop and serve.
- Watch the cheese: If you'd like a little more color on top, place the casserole under the broiler briefly at the end. Keep a close eye on it so the cheese doesn't burn.
Make ahead and storage tips
Make ahead: Assemble the baked spaghetti as directed, but don't bake it. Cover and refrigerate until you're ready to bake. When baking directly from the refrigerator, you may need to add a few extra minutes to the baking time.
Store leftovers: Cover and refrigerate leftover baked spaghetti for 3–4 days. Reheat individual portions in the microwave or reheat a larger portion covered in the oven until heated through.
Freeze: Baked spaghetti can be frozen either before or after baking. Allow a baked casserole to cool completely before wrapping and freezing. For best results, thaw overnight in the refrigerator before reheating or baking.
Substitutions and variations
- Ground beef: Replace the Italian sausage with ground beef. You may want to add a little extra Italian seasoning since the beef won't have the seasoning found in Italian sausage.
- Pasta: Spaghetti works best for the classic baked spaghetti texture, but another long pasta can also be used.
- Marinara: Use your favorite jarred marinara sauce or homemade marinara.
- Add some heat: Use hot Italian sausage or add a pinch of red pepper flakes to the sauce.
Serving suggestions
Serve with your favorite side dishes. Some options include:
- Homemade Breadsticks
- Pesto Garlic Bread
- Salad with homemade Zesty Italian Dressing
- Garlic Green Beans
How to store leftovers
- Store any leftovers in a covered container in the refrigerator for 3-4 days. Or store in the freezer for up to 3 months.
- Leftovers can be reheated in the microwave or on the stovetop over low heat. Add extra jarred marinara sauce if the spaghetti becomes too dry.
More delicious baked pastas
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious casserole recipes!
Easy Baked Spaghetti Recipe
Equipment
- Casserole Dish (9x13)
Ingredients
- 1 pound spaghetti (Use regular or thick spaghetti noodles. Avoid using thin spaghetti. )
- 1 pound Italian sausage (sweet or spicy)
- ½ cup onion (diced)
- 2 teaspoons garlic (minced)
- ½ teaspoon Italian seasoning
- 1 14.5 ounce can diced tomatoes (do not drain)
- 4 cups marinara (1 24 ounce jar)
- 1 cup mozzarella (shredded)
- ½ cup Parmesan cheese (shredded)
- 1 teaspoon fresh basil or Italian parsley (chopped, for garnish)
Instructions
- Preheat oven to 375° F.
- Cook the spaghetti until slightly under al dente, about 1 minute less than the package directions. The pasta will continue cooking in the oven.1 pound spaghetti
- While the pasta is cooking, make the sauce. Cook Italian sausage. When browned, move sausage to one side of pan and add onions. Cook until the onions are soft and the sausage is fully cooked. Drain off any excess grease.1 pound Italian sausage, ½ cup onion
- Add garlic and cook for 30 seconds until fragrant.2 teaspoons garlic
- Stir in marinara sauce, diced tomatoes, and seasoning. Bring to a simmer.½ teaspoon Italian seasoning, 1 14.5 ounce can diced tomatoes, 4 cups marinara
- Turn off the heat and stir in half of the mozzarella and half of the Parmesan.1 cup mozzarella, ½ cup Parmesan cheese
- Drain spaghetti and add to sauce. Stir to coat.
- Transfer everything into a greased 9x13-inch casserole dish or one that holds 3 quarts.
- Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake uncovered in preheated 375°F oven for 20-25 minutes.
- Allow casserole to rest 5-10 minutes before serving.
Notes
- Cook the pasta slightly under al dente. The spaghetti will continue cooking in the oven, so avoid cooking it completely on the stovetop.
- Drain excess grease from the Italian sausage before adding the remaining ingredients.
- Use a marinara sauce you enjoy. Since the sauce provides much of the flavor in this casserole, choose a favorite brand or use homemade marinara.
- Let the casserole rest for 5–10 minutes after baking. This helps everything set slightly and makes it easier to serve.
- For a browned, bubbly top, place the casserole under the broiler briefly after baking. Keep a close eye on it so the cheese doesn't burn.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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