I make this cozy bake when the day runs long and the fridge looks bare. It is one of my go to spaghetti recipes that never lets me down. Sauce simmers. Pasta twirls. Cheese melts. Dinner lands with a happy hush. We keep it simple on purpose. I brown beef with onion and garlic, fold in marinara, then tuck it into a warm dish with a snow of mozzarella and parmesan. Want a lighter path. Try my healthy baked spaghetti recipe. Craving a twist. Peek at baked spaghetti squash recipes and squash spaghetti recipes for a fresh bite. I like both when I need a change and the oven is already on. I grew up in a small kitchen where casseroles saved weeknights. Now I lean on different spaghetti recipes for friends who drop by. We all cheer for easy baked dinner recipes that taste like a hug. If you love shortcuts, spaghetti squash recipes easy will treat you right. Pull up a chair. Let the cheese bubble and the edges crisp. We will eat well without fuss.
Table of Contents
- 1) Key Takeaways
- 2) Easy Baked Spaghetti Recipe
- 3) Ingredients for Baked Spaghetti
- 4) How to Make Baked Spaghetti
- 5) Tips for Making Baked Spaghetti
- 6) Making Baked Spaghetti Ahead of Time
- 7) Storing Leftover Baked Spaghetti
- 8) Try these Main Course next
- 9) Baked Spaghetti
- 10) Nutrition
1) Key Takeaways
I test this cozy bake in my small kitchen and share the wins here. I keep the steps short. I keep the flavor big. I want you fed and calm. Our hub for more help lives on Simply Cooked Recipes which I write as Kathy at https://www.simplycookedrecipes.com.
We build dinner with pantry pasta, jarred marinara, and two mild cheeses. The dish sets up, slices neat, and tastes like a weekend treat. Quick spaghetti recipes fit busy nights and this one sits near the top.
Heat the oven. Brown the meat. Toss the noodles. Bake till the cheese blisters. That rhythm sticks. It brings me back on long days when I need a sure thing.
2) Easy Baked Spaghetti Recipe
I love easy comfort and I lean on spaghetti recipes for that job. Spaghetti recipes serve families and friends without stress. I load a pan with twirled noodles, a rich sauce, and a soft blanket of mozzarella and parmesan. Steam rises and smells like garlic and tomato. I taste for salt and feel the bite of the pasta. Two forks scrape the edges for the crispy cheese. We pass plates fast and we smile. On my site Simply Cooked Recipes I keep this one pinned for school nights.
I keep the method clear so you move without second guessing. Short steps help beginners and save time for folks who already cook a lot. Healthy baked spaghetti recipe fans can swap lean meat or use mushrooms. Folks who like baked spaghetti squash recipes can roast strands and fold them with the same sauce. That trick keeps the spirit of the dish and brings a light spin.
Different spaghetti recipes keep dinner fresh across the month. I reach for spice one week and basil the next. When I say easy baked dinner recipes I mean pans that fit weeknights and still feel like comfort. Spaghetti squash recipes easy land on the table fast and make kids curious. The oven hums and the kitchen warms. It feels like home.
3) Ingredients for Baked Spaghetti
Dry spaghetti I like a sturdy strand that holds sauce. I boil in well salted water. I stop when the bite stays firm. The noodle must still stand after baking.
Ground beef I use a pound and cook it in a hot pan till browned. Flavor builds in those deep bits. Lean meat keeps the sauce smooth.
Olive oil A spoon helps the onions soften and carries flavor. I warm it before the aromatics go in. The kitchen smells friendly right away.
Onion A small chopped onion turns sweet as it cooks. I want that softness to anchor the sauce. It sets the tone.
Garlic Two minced cloves bloom fast in the hot pan. I stir and count to thirty. That short time keeps it mellow.
Marinara I pour in a jar that I trust. Tomato brings body and color. It ties every bite together.
Italian seasoning A pinch wakes the sauce with herbs we know and love. I keep it light so the cheese can shine.
Red pepper flakes A small pinch brings a gentle spark. Kids still eat it. Adults nod and take seconds.
Mozzarella Shredded cheese melts soft and stretchy. It gives those golden spots that make everyone wait by the oven door.
Parmesan A grated shower adds salty depth. It hits the top and forms a light crust that tastes nutty.
Fresh basil Chopped leaves cool the rich bake at the end. The green pop looks bright on the platter.
Salt and pepper I season as I go. Little pinches help the simple parts sing together.
4) How to Make Baked Spaghetti
Step one Heat the oven and grease a large baking dish. Set a pot of salted water on the stove. That pot will work soon and saves a minute.
Step two Cook the chopped onion in warm oil till soft. Add the beef. Break it into small bits. Brown it well and spoon off extra fat if you see it.
Step three Stir in the garlic. Count to thirty. Pour in marinara. Add the herb blend and a small pinch of red pepper flakes. Taste and add salt and pepper.
Step four Boil the spaghetti till the bite stays firm. Drain. Toss with half of the sauce so the strands keep their space and carry flavor.
Step five Spread the sauced pasta in the dish. Spoon on the rest of the sauce. Top with mozzarella and parmesan in an even layer.
Step six Bake until the edges bubble and small brown spots show on top. Rest the dish for a few minutes. Scatter basil and serve.
5) Tips for Making Baked Spaghetti
Salt the pasta water with confidence. The noodle pulls in flavor at that stage and the whole pan tastes better for it. I keep a small bowl of kosher crystals by the stove so my hand knows the measure.
Stop the boil a minute early. The pasta will finish in the oven and hold shape. Weeknight spaghetti recipes live or fall on texture and this habit protects the bite.
Shred cheese at home when you can. It melts cleaner and gives those lacy edges we love. Family spaghetti recipes get passed down with little moves like this one.
6) Making Baked Spaghetti Ahead of Time
I build the dish in the morning, wrap the pan tight, and chill it. Cold pans need a longer bake and I plan for a few extra minutes. The reward feels big when dinner slides from fridge to oven to table without fuss.
If I want a lighter spin I swap half the pasta with roasted strands from squash spaghetti recipes. That mix holds sauce well and tastes bright. Friends who ask for healthy baked spaghetti recipe ideas like this path.
Label the pan. Add bake time and oven temp so anyone can heat it. Quick spaghetti recipes then turn into shared tasks and give me a little break.
7) Storing Leftover Baked Spaghetti
I cool the pan to room temp. I pack slices in tight containers so edges stay neat. A lid keeps the cheese tender and the sauce bold.
For short storage I keep the fridge at a steady chill. For longer storage I wrap portions and freeze them flat. Reheat in the oven so the top stays lively and the base warms through.
If you like variety check different spaghetti recipes on Simply Cooked Recipes with Kathy. I list reheating methods beside each one so leftovers taste new again.
8) Try these Main Course next
9) Baked Spaghetti
Baked Spaghetti Recipes For Busy Nights
Ingredients
For the Meat Sauce
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes optional
- Salt and pepper to taste
For the Pasta and Cheese
- 12 ounces dry spaghetti
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 2 tablespoons chopped fresh basil optional
Instructions
For the Meat Sauce
- Heat the oil in a large skillet over medium heat. Add the onion and cook until soft.
- Add the beef. Break it up and cook until browned. Drain excess fat if needed.
- Stir in the garlic. Cook for 30 seconds.
- Pour in the marinara. Add Italian seasoning and red pepper flakes. Season with salt and pepper. Simmer for 5 minutes.
For the Pasta and Bake
- Heat oven to 375°F. Grease a 9 by 13 inch baking dish.
- Cook the spaghetti in salted water until just shy of al dente. Drain.
- Toss the spaghetti with half the sauce. Spread in the dish. Spoon on the rest of the sauce.
- Top with mozzarella and parmesan. Bake 20 to 25 minutes until hot and bubbly with browned spots. Rest 5 minutes.
- Scatter basil over the top. Scoop and serve.
10) Nutrition
Serving size one square. Estimated calories four hundred seventy five. Sugar seven grams. Sodium eight hundred ninety milligrams. Fat twenty two grams. Saturated fat ten grams. Carbohydrates forty eight grams. Fiber four grams. Protein twenty four grams. Cholesterol sixty five milligrams. Values vary by brand and by portion. I track with a free app and update notes on Simply Cooked Recipes when I test a new sauce or a new cheese blend.
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