Cheesy Baked Spaghetti

This cheesy baked spaghetti with a hearty meat sauce is the ultimate comfort food, a true hug in a dish. It’s my go to recipe for feeding a crowd or for when a weeknight calls for something extra special without a ton of fuss.

I first threw this together for a last minute potluck, and it was the first dish to disappear. Now, it's a staple in our family for everything from celebrations to simple Sunday dinners.

Ingredients

• Spaghetti: Cook it just until al dente because it will continue cooking in the oven
• Ground beef: I suggest an 80/20 blend for a rich flavor that isn't too greasy
• Onion: The foundation of any great sauce adds a savory sweetness
• Green bell pepper: Brings a slightly earthy, fresh flavor to the sauce
• Red bell pepper: Lends a wonderful sweetness and vibrant color
• Garlic: Use fresh cloves for the best aromatic punch don't use the jarred kind
• Crushed tomatoes: This is the heart of your sauce look for a quality brand
• Tomato sauce: Adds a smooth consistency and deepens the tomato flavor
• Italian seasoning: A simple shortcut that packs in classic Italian herbs
• Dried basil: Contributes a sweet, peppery note that complements the tomatoes
• Black pepper: Freshly ground is always best for a more potent flavor
• Salt: Enhances all the other flavors in the dish
• Olive oil: For sautéing the aromatics and browning the meat
• Shredded mozzarella cheese: The key to that glorious, gooey cheese pull
• Grated Parmesan cheese: Adds a salty, nutty flavor to the topping

Step-by-Step Instructions

Prep the Pasta and Pan:

Preheat your oven to 350°F. While it heats up, get a large pot of water boiling. Salt it generously—it should taste like the sea. Cook the spaghetti until it’s al dente, which means it still has a slight bite. This is critical because it will finish cooking in the oven and you don’t want mushy noodles. Drain the pasta and grease your 9x13 inch baking dish.

Brown the Beef:

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and use a wooden spoon to break it into smaller crumbles as it cooks. You want to cook it until it’s nicely browned all over. Once cooked, tilt the pan and carefully spoon out any excess fat. This keeps the final dish from being greasy.

Sauté the Aromatics:

Add the diced onion and both bell peppers to the same skillet with the beef. Cook them for about 5 to 7 minutes, stirring occasionally. You’re looking for them to soften up and become fragrant. Then, add the minced garlic and cook for just one more minute until you can smell it. Be careful not to burn the garlic or it will turn bitter.

Simmer the Sauce:

Pour in the crushed tomatoes and tomato sauce. Stir everything together, then add the Italian seasoning, dried basil, salt, and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away for 15 minutes. This simmering step is where the magic happens, allowing all the flavors to meld into a rich, cohesive sauce.

Assemble the Casserole:

In a large bowl, combine the cooked, drained spaghetti with the finished meat sauce. Toss everything gently until every strand of pasta is coated in that beautiful sauce. Carefully transfer this mixture into your prepared baking dish, spreading it into an even layer.

Bake to Bubbly Perfection:

Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the spaghetti. Place the dish in the preheated oven and bake, uncovered, for 20 to 25 minutes. You’ll know it’s ready when the sauce is bubbling around the edges and the cheese is melted, golden, and delicious. Let it rest for a few minutes before serving.

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My favorite part has always been the combination of red and green bell peppers. My grandmother taught me that cooking is as much about color as it is about taste, and seeing those bright jewels in the rich red sauce always makes me smile. It’s a simple touch that makes the dish feel truly homemade.

Storage and Make Ahead Magic

This casserole is a lifesaver for busy schedules. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just remember to add about 10 to 15 minutes to the baking time since it will be going into the oven cold. Leftovers are just as good, if not better. Store them in an airtight container in the refrigerator for up to 3 days.

Delicious Variations

Don't be afraid to make this recipe your own. For an extra creamy version, spread a layer of ricotta cheese mixed with a little parsley and an egg over the spaghetti before adding the meat sauce. If you enjoy a bit of heat, a pinch of red pepper flakes stirred into the sauce will do the trick. To make it vegetarian, simply swap the ground beef for a pound of cooked lentils or your favorite plant based crumbles.

Perfect Pairings

While this baked spaghetti is a complete meal on its own, a few simple sides can turn it into a true feast. A crusty loaf of garlic bread is practically mandatory for sopping up every last bit of the delicious sauce. A simple green salad with a light vinaigrette also provides a fresh, crisp contrast to the richness of the casserole.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes! Assemble the spaghetti casserole and refrigerate it for up to 24 hours before baking. Add 10-15 minutes to the baking time when cooking from cold.

→ What if I don't have mozzarella or Parmesan cheese?

The mozzarella and Parmesan are optional, but they add a lovely cheesy flavor. You can substitute with other cheeses like provolone, cheddar, or a blend of Italian cheeses.

→ Can I use a different type of pasta?

While spaghetti is the classic choice, you can substitute other pasta shapes like penne, rigatoni, or ziti. Just ensure it's cooked al dente.

→ How can I make this vegetarian?

Easily make it vegetarian by substituting the ground beef with lentils or plant-based crumbles. You could also add more vegetables like mushrooms or zucchini.

→ What's the best way to reheat leftovers?

Reheat leftovers in the oven at 350°F (175°C) until heated through, or microwave in short intervals. Add a splash of water or tomato sauce to prevent it from drying out.

→ Can I freeze this?

Yes, this freezes well! Allow the baked spaghetti to cool completely, then cover tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.