Easy Cheesy Baked Spaghetti

This Easy Cheesy Baked Spaghetti is the definition of comfort food! This dish has layers of cooked spaghetti noodles, a flavorful (but easy to make!) meat sauce, a creamy cheese mixture, and a golden, bubbly topping of mozzarella cheese. This will be your go-to for all of your family gatherings!! It’s made with simple ingredients and feeds a crowd – and the leftovers are downright delicious!

Looking for more easy pasta dishes? Try my Creamy Cajun Salmon Pasta, Cheesy Baked Bechamel Pasta, or this Creamy Garlic Parmesan Chicken!

RECIPE INGREDIENTS

You’ll need the following ingredients to make this Cheesy Baked Spaghetti:

INGREDIENT NOTES

Ground Beef: This is the backbone of our meat sauce for this spaghetti casserole. I don’t like using super lean beef–85% to 90% lean is perfect. Brown ground beef well to give this spaghetti bake extra flavor.

Marinara Sauce: This is a rich tomato sauce seasoned with a blend of herbs to give it Italian flavors. If you don’t have marinara sauce (I prefer Rao’s), feel free to use your favorite spaghetti sauce.

HOW TO MAKE CHEESY BAKED SPAGHETTI: STEP-BY-STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!

Step 1: In a large skillet, heat some olive oil over medium-high heat. Add in the chopped onions and minced garlic and saute them until they become fragrant. Season with salt and black pepper.

Add the ground beef to the skillet and cook until it’s browned and fully cooked. Break the meat apart with a wooden spoon or flat spatula while it cooks.

Step 2: Stir in the Italian seasoning and marinara sauce. Let the beef mixture simmer for about 10 minutes, stirring occasionally.

Step 3: In a medium-sized bowl, combine the ricotta cheese, cream cheese, and sour cream. Mix well until the ingredients are smooth and evenly combined.

Step 4: In a large pot of salted water, cook the spaghetti noodles according to package directions until al dente. Drain the noodles well, add the cooked spaghetti to the meat mixture and toss to combine well.

Step 5: Spray a 9×13-inch baking dish with cooking spray. Then, spread half of the cooked meat and spaghetti mixture evenly on the bottom of the dish.

Step 6: Spread the cheesy sour cream mixture evenly on top of the noodles and sprinkle half of the mozzarella cheese.

Step 7: Transfer the remaining spaghetti and ground beef mixture on top of the cheese mixture followed by the rest of the shredded mozzarella cheese.

Step 8: Bake in a preheated oven for 30 minutes or until the cheese is melted and the casserole is heated through.

RECIPE TIPS & TRICKS

• Don’t overcook your spaghetti: Cook the spaghetti al dente (or a minute or so less than the package directions). The spaghetti will continue to cook a bit in the oven.
• Break up the ground meat well. Use a potato masher to break up the ground meat to get a nice, fine texture!
• Give the pasta bake a rest before serving. Once removed from the oven, allow it to rest for 5-10 minutes before serving to make it easier to cut into portions.

STORAGE & REHEATING

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: To reheat individual portions, use the microwave for a quick option and reheat in 30-second intervals. Cover it with a damp paper towel to prevent it from drying out.

If you want to reheat the entire dish, cover the pasta casserole dish with foil and bake at 350°F for approximately 20 minutes or until warmed through. Remove the foil during the last 5 minutes of cook time.

Freezing: Wrap the dish tightly with plastic wrap, followed by aluminum foil, and freeze for up to 3 months. You can also transfer individual portions to airtight freezer-safe containers and freeze. Thaw overnight in the fridge and reheat per instructions.

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