Baked Spaghetti Casserole
Baked Spaghetti Casserole turns spaghetti, meat sauce, and cheese into a bubbly, sliceable dinner that’s easy to make, easy to customize, and much easier to serve than a slippery pile of noodles.
Equipment
- Skillet
- 9 x 13 inch casserole dish
Ingredients
- 16 ounces spaghetti
- ¼ cup chopped fresh parsley or 2 tablespoons dried
- 1½ cups shredded mozzarella cheese
- ⅓ cup shredded Parmesan cheese
Sauce
- 1 pound lean ground beef or Italian sausage
- 1 green bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- ½ teaspoon salt or to taste
- 32 ounces pasta sauce or marinara sauce
- 1 (14.5 ounces) can diced tomatoes with juices
- 1½ teaspoons Italian seasoning
Instructions
- Heat the oven to 375°F and grease a 9×13-inch baking dish. The dish should be fully coated so the cheesy edges release easily after baking.
- Boil the spaghetti in salted water until al dente, then drain it. The noodles should still feel slightly firm since they will finish cooking in the casserole.
- Cook the ground beef, green pepper, onion, garlic, and salt in a large skillet over medium-high heat, breaking up the meat as it browns, then drain off excess fat if needed. The vegetables should soften and the meat should lose its pink color before you move on.
- Stir in the pasta sauce, diced tomatoes with their juices, and Italian seasoning, then simmer uncovered for 5 to 10 minutes until the sauce thickens. Look for a sauce that bubbles gently and clings to the spoon instead of looking watery.
- Mix the cooked spaghetti and parsley into the sauce, then spread everything into the prepared dish and top with mozzarella and Parmesan. The noodles should look evenly coated so every square bakes up saucy and cheesy.
- Bake for 25 to 30 minutes until the casserole is hot and bubbly and the cheese is browned on top. Let it rest briefly, then cut into squares once it has settled enough to hold its shape.
Notes
Texture Tip: For a sliceable, non-watery casserole, cook the spaghetti only to al dente and let the sauce simmer until it has thickened before mixing everything together.
Serving Tip: Let the baked casserole rest for 5 to 10 minutes before cutting. This helps it set up so you can serve clean squares.
Make-Ahead: You can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add about 10-15 minutes to the bake time since it will be cold.
Freezing: To freeze, assemble the casserole in a freezer-safe dish but do not bake it. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.