This baked spaghetti casserole makes pasta night so easy! This is one of my family’s favorite dinners, with layers of saucy ground beef and plenty of bubbly, melty cheese.
For friends and families that really enjoy their pasta, you should also make my Chicken Pasta Bake and this wildly popular Mediterranean Baked Feta Pasta.
Is it just me, or are spaghetti casseroles having a moment? My social media has blown up lately with recipes for Million Dollar Spaghetti and baked spaghetti alfredo. So, I thought I’d share my family’s favorite version of a cozy spaghetti casserole.
This is a super simple recipe that layers tender spaghetti with thick and hearty homemade meat sauce and lots of melted cheese. There’s tomatoes, there’s mushrooms, there’s garlic. It’s total comfort food, and boy, are the flavors good!
Why You’ll Love This Spaghetti Casserole Recipe
- Easy to make. Prepare the meat sauce on the stovetop, and it’s a matter of layering everything together in a casserole dish. Spaghetti casserole puts a fun spin on family dinner, and leftovers freeze well for future meals.
- Budget-friendly. My ground beef spaghetti casserole uses inexpensive ingredients, but packs in lots of delicious savory flavor. I’ll serve it with a side of garlic breadsticks and a salad for a hearty restaurant-quality meal at home.
- Adaptable. It’s easy to switch up the ingredients in this casserole to suit even the pickiest of eaters! Leave out the mushrooms, add in extra cheese, or try different add-ins. You’ll find some of my favorite ideas a little further on in the post.
What You’ll Need
I make this casserole with a quick stovetop version of my Italian-style homemade spaghetti sauce. Most of the ingredients you’ll need go into the sauce. Scroll down to the recipe card for a printable list of ingredients.
- Spaghetti – While it won’t technically be a spaghetti casserole, you can make this pasta bake with linguine, angel hair, or just about any dried pasta.
- Onion and Garlic – You’ll sauté your aromatics in olive oil to give the beef filling some flavor. Diced yellow onion works, and you’ll want to use freshly minced garlic.
- Ground Beef – I like to use 80/20 lean ground beef. You can also make this casserole with other ground meat, like ground chicken, turkey, or pork.
- Mushrooms – We’re big mushroom fans (even my kids love ’em). If mushrooms aren’t your cup of tea, though, feel free to omit them.
- Tomatoes – You’ll need canned diced tomatoes.
- Pasta Sauce – I use a 24-ounce jar of our favorite tomato/pasta sauce.
- Herbs – I use fresh or dried oregano, basil, and parsley (Italian seasoning works, too).
- Cheese – I love the combination of mild melty mozzarella and sharp parmesan in this casserole. Feel free to use your favorite!
How to Make a Spaghetti Casserole
I love that this casserole turns a classic spaghetti dinner into a crowd-pleasing dish. And it’s so easy! Here’s a short step-by-step.
- Cook the pasta. Start by cooking the spaghetti according to the package directions.
- Make the sauce. Meanwhile, cook the onions, ground beef, and garlic over medium heat. Add some mushrooms, tomatoes, and your favorite tomato sauce. Cover and let the beef sauce simmer for about 15 minutes, then stir in the oregano, basil, and parsley.
- Assemble. Beginning with a layer of meat sauce, layer the spaghetti and sauce into a 9×13” casserole dish. Give the casserole a sprinkle of shredded mozzarella and parmesan.
- Bake. This spaghetti casserole goes into the oven at 375ºF for 18-20 minutes. Afterward, rest the casserole for a few minutes, then dig in!
Make Ahead
- Make Ahead and Refrigerate: You can prepare the casserole ahead of time. After assembling, cool it, cover it, and refrigerate for a couple of days before baking.
- Prep & Freeze: To prep and freeze without baking, assemble the casserole, including the cheeses on top. Cover it with plastic wrap and aluminum foil, then freeze it for up to two months.
Recipe Tips & Variations
- Don’t overcook the spaghetti. Only boil the spaghetti noodles until they’re just barely al dente. Since you’ll be baking the spaghetti afterward, you don’t want the pasta to become mushy.
- More veggies. This baked spaghetti is great with diced zucchini, butternut squash, carrots, you name it. Feel free to stir in your favorites along with the mushrooms (or, you know, instead of the mushrooms).
- Try another pasta sauce. Swap out the quick meat sauce in this recipe with any sauce that you’d like. I also love this homemade Bolognese sauce.
- Add alfredo sauce. Turn this casserole into a version of the viral TikTok baked spaghetti alfredo from a while back. It’s as easy as tossing the cooked noodles in homemade alfredo sauce before layering them into the casserole with the ground beef sauce as directed.
Serving Suggestions
I love a spaghetti casserole served with fluffy homemade focaccia, or I’ll use my favorite garlic butter sauce to turn a loaf of bakery-fresh ciabatta into garlic bread. Round things out with a Caesar salad or a roasted vegetable salad, and you have a cozy and comforting weeknight meal. Don’t forget to save room for tiramisu for dessert!
Storing and Reheating Leftovers
- Refrigerate. If you ask me, spaghetti casserole tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheat. Warm this casserole either whole or in portions. I like to cover and reheat it in a 350ºF oven, but you can also use the microwave.
- Freeze. This casserole also freezes great for up to 3 months. I’ll sometimes bake two and freeze one for later! It’s easy to defrost it in the fridge overnight before reheating.
More Pasta Casserole Recipes
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Cook the pasta. Cook the spaghetti according to the directions on the package. Drain and set aside.
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Saute. Heat olive oil in a large saucepan over medium heat. Add diced onions and cook for 1 minute. Add ground beef and garlic, and season with salt and pepper. Continue to cook until the beef is browned.
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Make the sauce. Stir in the sliced mushrooms, diced tomatoes, and pasta sauce. Bring to a boil, then lower to a simmer. Cover and continue to cook for 15 minutes. Remove from heat and stir in oregano, basil, and fresh parsley.
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Prep. Preheat the oven to 375ºF. Lightly grease a 9×13-inch casserole dish with cooking spray.
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Assemble. Layer 1/3 of the cooked beef mixture into the bottom of the baking dish. Add 1/2 of the cooked spaghetti over top, followed by half of the remaining beef mixture. Repeat, ending with a top layer of beef sauce.
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Make it cheesy. In a small bowl, combine both shredded cheeses and mix until combined. Sprinkle the cheese over the casserole.Tip: At this stage, you can cool, cover, and refrigerate the casserole for a few days or freeze it for 2 months.
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Bake. Bake for 18 to 20 minutes, uncovered, or until bubbly and cheese is melted. Let the casserole rest for a few minutes before serving.
Serving: 2.25cups | Calories: 536kcal | Carbohydrates: 58g | Protein: 38g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 1377mg | Potassium: 1166mg | Fiber: 6g | Sugar: 10g | Vitamin A: 883IU | Vitamin C: 22mg | Calcium: 444mg | Iron: 6mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
