Baked spaghetti is a hearty, tasty casserole with tender pasta and a flavorful meat sauce. It's an easy, family-friendly meal perfect for any night of the week.
Spaghetti casserole
My favorite type of comfort food is pasta. If I had to narrow it down further, it'd be spaghetti with a flavorful marinara sauce. This baked spaghetti takes traditional spaghetti one step further.
The spaghetti is cooked al dente and then mixed with an easy-to-make sauce with Italian sausage and a bit of cheese. Everything is baked until bubbly making a delicious casserole.
This recipe gets a jump start by using jarred marinara sauce. Pick your favorite at the grocery store or whip together your favorite homemade sauce.
My top tips for baked spaghetti:
- Undercook the Pasta – Cook the spaghetti just shy of al dente (about a minute less than the package suggests). This prevents it from getting too soft while baking.
- Evenly Distribute the Cheese – Mix some mozzarella and Parmesan into the spaghetti for flavor throughout, then sprinkle more on top for a perfectly golden, bubbly finish.
- Let It Rest Before Serving – Once baked, let the dish sit for 5-10 minutes before slicing. This helps everything set up and makes serving easier.
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.
- Pasta - Use regular spaghetti noodles, not thin or angel hair pasta. You want a hearty pasta to hold up to the sauce. Rigatoni, ziti, or fettuccini pasta also works.
- Italian Sausage - Use mild or hot Italian sausage. If using links, remove the casing.
- Marinara Sauce - Use your favorite jarred or homemade sauce. Try my crock pot spaghetti sauce.
- Diced Tomatoes - Adds extra texture to the sauce.
- Onion - Use a white or yellow onion.
- Garlic - Finely minced fresh garlic.
- Cheese - Mozzarella and Parmesan cheese are added to the casserole.
- Seasoning - I use Italian seasoning, a mix of oregano, basil, thyme, and rosemary.
How to make baked spaghetti
- 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 preheated 375°F oven for 20-25 minutes until the cheese is melted.
Recipe tips for baked pasta
- Salt the Pasta Water – Add salt to the boiling water before cooking the spaghetti. This enhances the flavor of the pasta and helps season the whole dish.
- Don’t overcook the pasta - The spaghetti will continue cooking in the oven, boil it until it is just to al dente. Overcooked pasta can become too soft and mushy after baking.
- Drain Excess Grease – After browning the sausage, be sure to drain off any extra grease to prevent the dish from becoming too oily.
- Use High-Quality Marinara – Since jarred marinara is the base of the sauce, choose a brand you love or use homemade for the best flavor.
- Let It Rest Before Serving – Allowing the casserole to sit for 5-10 minutes after baking helps it set up, making it easier to slice and serve without falling apart.
Frequently asked questions
Yes! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking. When ready to bake, let it sit at room temperature for 15–20 minutes, then bake as directed.
Absolutely! You can freeze it before or after baking. Wrap it tightly in foil and freeze for up to 3 months. If baking from frozen, cover with foil and bake at 350°F for about an hour, then uncover and bake until bubbly.
Yes! While spaghetti is traditional, you can use other pasta shapes like penne, rigatoni, or rotini. Just make sure to cook it al dente so it holds up well during baking.
Substitutions and variations
- Use lean ground beef in place of the Italian sausage.
- Add a pinch of red pepper flakes to the sauce for a touch of spice.
- Add two large handfuls of spinach to the sauce.
- Saute mushrooms and add to the sauce.
- Change up the cheese. You can replace the mozzarella with cheddar cheese or smoked gouda for a different taste.
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 spaghetti according to package directions. Cook until al dente.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.
- Dump 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
- Salt the Pasta Water – Add salt to the boiling water before cooking the spaghetti. This enhances the flavor of the pasta and helps season the whole dish.
- Don’t overcook the pasta - The spaghetti will continue cooking in the oven, boil it until it is just to al dente. Overcooked pasta can become too soft and mushy after baking.
- Drain Excess Grease – After browning the sausage, be sure to drain off any extra grease to prevent the dish from becoming too oily.
- Use High-Quality Marinara – Since jarred marinara is the base of the sauce, choose a brand you love or use homemade for the best flavor.
- Let It Rest Before Serving – Allowing the casserole to sit for 5-10 minutes after baking helps it set up, making it easier to slice and serve without falling apart.
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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