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Baked Spaghetti

4.93 from 13 votes

posted: 03/27/22

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

Baked Spaghetti is total comfort food with homemade meat sauce and cheesy goodness. Make it ahead of time and throw it in the oven for the best warm dinner.

a close up of a white ceramic baking dish full of baked spaghetti topped with cheese and fresh parsley

As a lover of cooking and food, I treasure having my kids in the kitchen with me. I love teaching them simple cooking skills that I know they will carrying with them as they grow. And they learn how to feel confident in the kitchen as I pass down this tradition of sharing love through food.

My Baked Spaghetti recipe is a great recipe to make with kids. It has moving parts and timing, so it is perfect for teaching those skills, while being a relatively uncomplicated recipe.

This easy pasta casserole is like a lazy lasagna without the ricotta. It uses my meat sauce recipe which brings the most perfect flavor.

Reader Review

We had friends over this weekend and I was looking for a simple meal to fix. This baked spaghetti was just the ticket. Simple to make and everyone loved it.

How to Make Baked Spaghetti

  1. Cook the spaghetti. See my tips below for cooking spaghetti perfectly.
  2. Make the meat sauce. While the noodles cook, begin cooking ground beef, onion, and garlic together. Then drain the grease and stir in tomatoes and seasonings.
  3. Make the spaghetti filling. Mix Parmesan cheese and eggs into the spaghetti.Drain and rinse the cooked noodles and stir in parmesan cheese and whisked eggs.
  4. Put it all together. Layer the ingredients by starting with a little meat sauce, then adding the spaghetti filling. Add the rest of the sauce and then top with shredded mozzarella.Pour a little of the meat sauce into the bottom of a baking dish.
  5. Bake and enjoy!

Tips and Tricks for Cooking Spaghetti

  • Use enough water. We are making a pound of spaghetti, so you need to use 4 to 6 quarts (16 to 24 cups) of water.
  • Bring your water to a roaring boil. Make sure you see really big bubbles before you add the dry noodles.
  • Salt the water. When you add the dry spaghetti also throw in 1 teaspoon of kosher salt.
  • Note the cooking time on the box of the spaghetti. Set a timer for the time called for, making sure to pick the lower end of the time range. We are baking the spaghetti so a little underdone is okay.
overhead of a baking dish full of baked spaghetti recipe with shredded mozzarella on top

Storing and Reheating Left Overs

Leftovers can be stored in the refrigerator for up to five days. To reheat, cover and microwave at half power until warmed through. You can also cover and bake just the portion you want to eat. Bake at 350 degrees for 30 minutes.

Making Easy Baked Spaghetti Ahead

This is a great recipe to make on a Sunday afternoon and then wrap and put in the refrigerator when you get home from work Monday evening.

  1. Make up until putting it in the oven.
  2. Cover with aluminum foil and put in the refrigerator for up to 24 hours.
  3. When you are ready to make, put it in the preheated oven (straight from the refrigerator) for 50 minutes.
  4. Uncover and bake for 20 minutes or until the cheese is bubbly.
overhead view of a ceramic baking dish full of cheesy baked spaghetti topped with fresh parsley

Freezing Spaghetti Bake

This spaghetti bake recipe can be made ahead of time and frozen. We are using a disposable baking dish in this version so the recipe can go straight from the freezer to the oven without cracking.

  1. Make the recipe in a disposable baking dish.
  2. Follow the recipe up to the point of putting it in the oven.
  3. Cover the dish with aluminum foil and then wrap three times in plastic wrap.
  4. When ready to bake, remove the plastic wrap and bake in a 350 degree oven for 1 hour covered and 20 minutes uncovered.

Pro Tip: Make a Double Batch!

Double everything as you are making it and divide the recipe into two casserole dishes – one regular and one disposable. Bake one right away and wrap and freeze the other for a day when you just need to pop something in the oven.

Tips and Tricks

  • Grate your own cheese. The melty cheese is one of the highlights of this recipe. Block cheese that you grate yourself will melt a lot better than pre-shredded cheese.
  • Swap in store bought sauce. Cook the beef with the garlic and onion, and where you would add the tomatoes and spices, put in a 24 ounce jar of your favorite spaghetti sauce. Skip the simmering, just stir in the sauce until it is warmed through.
  • Make it vegetarian. Swap the meat that you brown at the beginning for vegetables. Good options are carrots, celery, zucchini, and bell peppers. Sauce them in 2 tablespoons of olive oil before moving on to step 4.
  • Swap the ground beef for ground turkey. Brown the ground turkey in 2 tablespoons of olive oil.


Why do you put eggs in baked spaghetti?

Just like in lasagna, the eggs are what help bind and hold the recipe together.

Can I use angel hair pasta?

Yes! For angel hair pasta, I recommend cooking it for about a minute less than the box recommends.

Can I make baked spaghetti ahead of time?

Yes! This recipe can be made 24 hours in advance. Store in the refrigerator and add 10 minutes to the baking time.

Can this recipe be made without meat?

Yes! You can leave the meat out of the sauce or you can swap it for some vegetables like we do in my zucchini lasagna.

a piece of easy baked spaghetti recipe on a plate with fresh parsley on top

What to Serve with Baked Spaghetti

I love the delicious flavors in this recipe for baked spaghetti. To round it out for dinner, I like adding a vegetable side dish. Here are a few that would go perfectly with this casserole.

Other Make Ahead Baked Pasta

If you love the idea of making a double batch of this recipe and freezing one, let me share with you a few others.

If you make this baked spaghetti recipe or any of my other recipes, please leave me a comment and let me know what you think!

a close up of a white ceramic baking dish full of baked spaghetti topped with cheese and fresh parsley
4.93 from 13 votes

Baked Spaghetti

Serves: 8 servings
(tap # to scale)
Prep: 10 minutes
Cook: 20 minutes
Total: 1 hour 30 minutes
Baked Spaghetti is total comfort food with it's homemade meat sauce and cheesy goodness. Make it ahead of time and throw it in the oven for the best warm dinner.


  • 1 pound spaghetti cooked according to package instructions (see note), drained and rinsed in room temperature water
  • 1 pound ground beef (I used 80/20)
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 2 eggs beaten
  • 1 cup parmesan cheese
  • 2 cups mozzarella cheese shredded


  • Preheat your oven to 350 degrees. Grease a 9 by 13 inch baking dish and set aside.
  • Bring a large pot of water to a roaring boil and cook the spaghetti according to package directions, drain the noodles, and rinse in room temperature water. (Continue to step 3 while the water is coming to a boil.)
  • In a large skillet or dutch oven, cook ground beef onion, and garlic over medium heat, until the beef is just cooked through. Drain the grease and return the skillt to the heat.
  • Stir in the tomatoes, oregano, basil, salt, pepper, and sugar. Bring to a simmer and let cook for 10 mintues.
  • In a large bowl, toss the cooked spaghetti with the beaten eggs and parmesan cheese.
  • Pour just enough of the meat sauce into the bottom of the pan to coat it. Then add the spaghetti. Pour the remaining meat sauce over the spaghetti and top with mozzarella.
  • Cover with aluminum foil and bake for 40 minutes. Uncover and bake for an additonal 20 minutes.


Because this recipe will be baked, you want to make sure that you don’t over cook your pasta. To be on the safe side, cook it for the shorter length of time suggested on the box. For example, if it says 8 to 10 minutes, drain after 8 minutes of boiling the noodles.
Calories: 489kcal (24%) Carbohydrates: 51g (17%) Protein: 32g (64%) Fat: 18g (28%) Saturated Fat: 8g (50%) Monounsaturated Fat: 1g Cholesterol: 112mg (37%) Sodium: 674mg (29%) Potassium: 301mg (9%) Fiber: 4g (17%) Sugar: 6g (7%) Vitamin A: 81IU (2%) Vitamin C: 16mg (19%) Calcium: 140mg (14%) Iron: 20mg (111%)
Author: Lisa Longley
Course: Main Course
Cuisine: Italian
a close up of a white ceramic baking dish full of baked spaghetti topped with cheese and fresh parsley

did you make this

Baked Spaghetti

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. Patricia says

    5 stars
    Baked spaghetti is the ONLY way to cook spaghetti and your recipe is great–I’ve never tried it with eggs before–but it adds that special extra taste!! :)

    • Lisa Longley says

      I’m so glad you liked it!

  2. Carol says

    I made the baked spaghetti for supper last night and it was so good. I had lettuce with. Will be making again.❤

    • Lisa Longley says

      I’m so glad you liked it!

  3. Julia says

    5 stars
    Lisa is a God send for beginners like me. I didn’t have a parent who cooked so I have tried to find easy recipes and this is perfect. It is so delicious and definitely made it into my recipe book

    • Lisa Longley says

      Thank you! This means so much to me!

  4. Theresa says

    4 stars
    I made this yesterday and followed the recipe exactly. I thought it was easy to make and it had good flavor the only thing I found wrong with it was that it was dry. I didn’t have the ingredients to make the sauce but I had a 24 oz jar of marinara. Personally I feel it needed more sauce the 24 oz wasn’t enough. I will try making this again using at least 2 more cups of sauce and hope it won’t be so dry..

  5. Ellie says

    5 stars
    We loved this recipe, and it is going on our regular rotation! Have made other Baked Spaghetti recipes, but the addition of eggs/parmesan to the spaghetti noodles took this over the top. (Full disclosure — instead of the crushed tomatoes/seasonings, I used a 28 oz jar of Rao’s marinara sauce. Otherwise followed recipe exactly.) It was not dry at all – so I think that as long as you use 28 oz of whatever tomato mixture you choose, you will not have any issues with it being dry.

    • Lisa Longley says

      I’m so happy you liked this, Ellie!

  6. Julie Slominski says

    I love your recipes!!!!! Is the spaghetti a crockpot recipe or do you have one for the crockpot? Julie

    • Lisa Longley says

      I’m so glad you are enjoying them! Yes! I do have a recipe for that: Crockpot Spaghetti.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners