The Pantry
American

Baked spaghetti

A cozy baked spaghetti casserole with a rich beefy tomato sauce, tender noodles, and a melted mozzarella-Parmesan top. This version makes 2 generous servings and bakes in a small dish, so the pasta stays saucy without turning dry.

Prep 20 minCook 35 minRest 10 minAdjust servings ↓
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Baked spaghetti
~920 calper person · ~1840 total
~$7.50meal total · ~$3.75 per person

Estimated calories and US ingredient costs.

This recipe fits a 9x9-inch dish for 2 servings. To double it, use a 9x13-inch baking dish and a larger pot for tossing the pasta with sauce. Keep the oven temperature the same, but expect the bake time to rise by a few minutes if the casserole is deeper or begins cold from the refrigerator. The calorie estimates include the full pasta, beef, oil, sauce, and cheese; they do not count any drained water, and the olive oil amount is assumed to be fully consumed in the sauce.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

11 left
Step 1

Prep the oven and dish

~4 min

Prep the oven and dish.

Heat the oven to 375 F.

Lightly oil a 9x9-inch baking dish or similar 2-quart casserole.

Bring a medium pot of water to a boil for the spaghetti, and set out a large skillet for the sauce.

Ingredients
  • 6 oz total for recipeDry spaghetti
  • 1/4 cup total for recipeWater
Step 2

Cook the spaghetti just short of done

~2 min

Cook the spaghetti just short of done.

Add 6 oz dry spaghetti to the boiling water and cook until very al dente, about 2 minutes less than the package suggests.

Drain well.

Do not rinse; the starch helps the casserole hold together.

Ingredients
  • 6 ozDry spaghetti
  • 1/4 cup total for recipeWater
Step 3

Brown the beef and onion

~8 min

Brown the beef and onion.

While the pasta cooks, heat 1 tbsp olive oil in the large skillet over medium-high heat.

Add 8 oz ground beef and 1/2 cup chopped onion.

Cook for 6 to 8 minutes, breaking the meat into small crumbles, until the beef is no longer pink and the onion is softened with some browned edges.

If there is a lot of fat in the pan

spoon off the excess so the casserole does not turn greasy.

Ingredients
  • 8 oz total for recipe85% lean ground beef
  • 1 tbspOlive oil
  • 1/2 cupYellow onion
Step 4

Build the sauce

~6 min

Build the sauce.

Stir in 2 tsp minced garlic and cook for 30 seconds.

Add 1 1/2 cups marinara sauce, 1/4 cup water, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Simmer for 4 to 5 minutes, stirring often, until the sauce looks glossy and slightly thickened.

It should coat a spoon, not puddle thinly.

Ingredients
  • 2 tspGarlic
  • 1 1/2 cupsMarinara sauce
  • 1/4 cupWater
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
Step 5

Combine pasta and sauce

~4 min

Combine pasta and sauce.

Add the drained spaghetti to the skillet and toss until every strand is coated.

If the mixture seems tight or dry, add a splash more water, 1 tbsp at a time, so the pasta finishes baking without clumping.

Ingredients
  • 6 oz total for recipeDry spaghetti
  • 1/4 cup total for recipeWater
Step 6

Assemble with cheese

~4 min

Assemble with cheese.

Transfer the sauced spaghetti to the prepared baking dish and spread it into an even layer.

Sprinkle 1 cup shredded mozzarella evenly over the top, then finish with 2 tbsp grated Parmesan.

Step 7

Bake until bubbling

~20 min cook

Bake until bubbling.

Bake uncovered for 18 to 20 minutes, until the cheese is fully melted, the edges are bubbling, and the center reaches 165 F.

For more browning, broil for 1 to 2 minutes at the end, watching closely so the cheese does not scorch.

Step 8

Check the dish

After ~20 min

Check Baked spaghetti and continue when ready.

Step 9

Rest and serve

~10 min cook

Rest

Let the baked spaghetti rest for 10 minutes before scooping.

This helps the sauce settle so the portions hold together

Step 10

Keep Baked spaghetti ready

After ~10 min

Keep Baked spaghetti ready until the rest of the meal is finished.

Step 11

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Baked spaghetti: serve.

Baked spaghetti: Serve warm, with browned cheese on top and a spoonful of the saucy edges in each portion.

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Ingredients

For 2 people

  • 6 oz dry spaghetti
  • 8 oz 85% lean ground beef
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely chopped
  • 2 tsp minced garlic
  • 1 1/2 cups marinara sauce
  • 1/4 cup water
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese

Method

  1. Prep the oven and dishHeat the oven to 375 F. Lightly oil a 9x9-inch baking dish or similar 2-quart casserole. Bring a medium pot of water to a boil for the spaghetti, and set out a large skillet for the sauce.
  2. Cook the spaghetti just short of doneAdd 6 oz dry spaghetti to the boiling water and cook until very al dente, about 2 minutes less than the package suggests. Drain well. Do not rinse; the starch helps the casserole hold together.
  3. Brown the beef and onionWhile the pasta cooks, heat 1 tbsp olive oil in the large skillet over medium-high heat. Add 8 oz ground beef and 1/2 cup chopped onion. Cook for 6 to 8 minutes, breaking the meat into small crumbles, until the beef is no longer pink and the onion is softened with some browned edges. If there is a lot of fat in the pan, spoon off the excess so the casserole does not turn greasy.
  4. Build the sauceStir in 2 tsp minced garlic and cook for 30 seconds. Add 1 1/2 cups marinara sauce, 1/4 cup water, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer for 4 to 5 minutes, stirring often, until the sauce looks glossy and slightly thickened. It should coat a spoon, not puddle thinly.
  5. Combine pasta and sauceAdd the drained spaghetti to the skillet and toss until every strand is coated. If the mixture seems tight or dry, add a splash more water, 1 tbsp at a time, so the pasta finishes baking without clumping.
  6. Assemble with cheeseTransfer the sauced spaghetti to the prepared baking dish and spread it into an even layer. Sprinkle 1 cup shredded mozzarella evenly over the top, then finish with 2 tbsp grated Parmesan.
  7. Bake until bubblingBake uncovered for 18 to 20 minutes, until the cheese is fully melted, the edges are bubbling, and the center reaches 165 F. For more browning, broil for 1 to 2 minutes at the end, watching closely so the cheese does not scorch.
  8. Rest and serveLet the baked spaghetti rest for 10 minutes before scooping. This helps the sauce settle so the portions hold together. Serve warm, with browned cheese on top and a spoonful of the saucy edges in each portion.

Before you cook

What to get ready

The recipe's baking dish, saucepan or skillet for the filling, oven mitts and thermometer.

Boil spaghetti just short of tender and distribute the beef sauce throughout before topping.

If something needs adjusting

Edges dry out

Cover exposed pasta with sauce and cheese; loosely cover the dish if browning outpaces heating.

A larger batch heats unevenly

Use a second shallow dish rather than making a much deeper casserole. Check the center, not only the bubbling edges, before serving.

Store for later

Portion the cooked casserole into shallow containers for prompt chilling. Reheat the center to 165°F, covering if the topping browns too soon.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Freeze extra portions and use remaining mozzarella on pizza.

Next use for your ingredients: Pepperoni pizza →

Calculate this meal with your own prices →

How to Scale a Recipe →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a richer casserole, use a deep skillet to reduce the sauce a little longer before mixing with the pasta. If your marinara is already salty, keep the added salt modest and season at the end only if needed. A small amount of extra water is better than overcooking the spaghetti, since the bake finishes the texture.

Make it work for you

Swap the ground beef for 8 oz ground turkey if you want a lighter version, but cook it with the onion until fully done and expect a slightly leaner, less savory sauce. If using a very thin tomato sauce, simmer it a minute longer before assembling so the casserole does not turn watery.

Use more of your spaghetti and onion in chicken tomato spaghetti.

Can I assemble baked spaghetti ahead of time?

Yes. Assemble the casserole without baking, cover, and refrigerate for up to 24 hours. Bake it straight from the refrigerator, adding 5 to 10 extra minutes if needed so the center is hot and the cheese is melted. For leftovers, refrigerate within 2 hours and reheat to 165 F.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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