Cheesy Baked Spaghetti

A piece of baked spaghetti with a bite taken from it revealing the pasta inside.

Need an easy dinner that’s guaranteed to satisfy? This cheesy baked spaghetti layers creamy filling, rich meat sauce, and melty cheese into one irresistible casserole — ready in under an hour.

Course dinner, Main, Main Course, Main dish

Cuisine Italian

Diet Low Salt

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 709kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
½ cup finely diced onions
3 cloves garlic, minced
1 pound ground beef
2 teaspoons Italian seasoning, divided
3 cups marinara sauce, divided
1 pound spaghetti
Kosher salt, to taste (for the pasta water)
8 ounces cream cheese, softened to room temperature
1 cup ricotta cheese
1 teaspoon garlic powder
2 cups mozzarella cheese

Instructions

Preheat oven to 350 degrees F. Grease a 9" x 13" pan and set aside.
Spray a large sauté pan with cooking spray and heat over medium high heat.
Add onion and sauté for 3 minutes.
Add garlic and sauté 1 more minute until fragrant.
Add ground beef and saute breaking up until browned.
Drain beef and return to pan. Season with 1 teaspoon of Italian seasoning and mix well with 2 cups marinara sauce and set aside.
While the beef cooks, boil spaghetti in well salted water for 3 minutes less than the al dente time listed on the package.
Drain and return to the pot and mix well to combine with 1 cup marinara sauce. Set aside.
In a medium bowl combine cream cheese, ricotta cheese, garlic powder and remaining teaspoon of Italian seasoning. Mix well.
Place half the spaghetti in an even layer in the 9" x 13" pan.Evenly spread the cheese mixture over the top of the spaghetti.
Place the remaining spaghetti in a single layer over the top of the cheese.
Spread the beef and sauce mixture evenly over the top of the spaghetti.
Sprinkle with mozzarella cheese.Bake for 30 minutes or until the top is golden brown. If you want it browner, broil for 2-3 minutes, but keep a close eye on it so the cheese doesn't burn. Serve immediately.

Video

Notes

Drain the beef well. After browning the meat, make sure to drain off any excess grease so the casserole doesn’t turn out oily.

Add your spices once the beef is drained. This keeps all that flavor from washing away with the grease.

Soften the cream cheese. Let it sit at room temperature so it blends smoothly with the ricotta and seasonings.

Choose your cheese finish. For a golden crust, bake with the mozzarella the whole time. If you want a softer, stretchier top, wait and add the cheese during the last 10 minutes of baking.

Ingredients to prep ahead- Dice onions, peel garlic, make the meat sauce, and shred mozzarella to speed up assembly.

Leftovers and storage- Keep in an airtight container in the fridge for 3-4 days.

Nutrition