Baked spaghetti isn’t just spaghetti with extra steps, it’s better! As it bakes, the noodles absorb the rich sauce, giving every bite a deeper flavor you won’t get from stovetop spaghetti.
Why You HAVE to Try This Baked Spaghetti
- Easy Make-Ahead Meal! You can prep this ahead of time, store it in the fridge, and simply bake it when you’re ready.
- Italian Sausage: I use Italian sausage instead of ground beef to make this dish extra flavorful! It really sets it apart from the rest.
- Game Changer: This recipe is a twist on the classic, but worth making because of the cheesy texture and leftovers are more convenient to reheat!
Baked Spaghetti Ingredients
- No Italian Sausage? No problem! Swap Italian sausage, for ground beef, ground turkey, or even spicy sausage.
- Don’t skimp on the sauce! The secret to perfectly baked pasta is the right noodle-to-sauce ratio. To keep it from drying out, use at least 24 ounces of sauce per pound of pasta.
How to Make Baked Spaghetti
This baked spaghetti recipe is easy to follow. Simple, budget-friendly ingredients make it a no-brainer to add this to your weekly meal plan!
- Prep: Preheat the oven to 350°F and spray a 9×13 casserole dish with nonstick spray. Cook the noodles 1-2 minutes less than package instructions so they are al dente, rinse with cold water, and set aside. In a 12-inch skillet, cook the sausage over medium-high heat until browned, about 7-10 minutes.
- Add Onion and Garlic: Drain the fat, then add chopped onion and minced garlic to the pan and cook for 2 minutes.
- Combine and Heat Meat Sauce: Add the marinara sauce, tomato paste, Italian seasoning, salt, and ground black pepper. Mix to combine and then remove the skillet from the heat.
- Whisk: In a large bowl, combine the eggs, parmesan cheese, and melted butter.
- Coat Noodles: Add the cooked spaghetti noodles and mix until the noodles are fully coated.
- Layer Noodles: Layer half of the spaghetti noodles on the bottom of the prepared baking dish.
- Layer Sauce: Next, add half of the sausage sauce.
- Repeat Layers and Bake: Repeat layers, adding the remaining noodles, sauce, and cheese. Cover with foil and bake for 30 minutes, then uncover and bake 5-10 more minutes until the cheese melts and browns. For a quicker finish, broil briefly. Let sit for 5-10 minutes before adding fresh basil and serving.
Storage and Make Ahead Instructions
Baked spaghetti leftovers make a great hot lunch to heat up throughout the week.
- Leftovers: Place leftovers in an airtight container. Store in the refrigerator for up to 3-4 days.
- Make Ahead:
- Fridge: Prepare through step 6, cover with plastic wrap and foil, and refrigerate. Bake at 350°F for 45 minutes, then uncover and bake 5-10 more.
- Freezer: Assemble but don’t bake. Wrap tightly in plastic wrap and foil, label, and freeze. For baking, thaw overnight in the fridge, remove plastic wrap, cover with foil, and bake at 350°F for 45 minutes. Uncover and bake 10-15 more minutes until the center reaches 165°F, adding extra time if needed.
What to Serve With Baked Spaghetti
Classic Baked Spaghetti
Baked spaghetti is different because the noodles absorb the rich sauce while it bakes, giving every bite a deeper flavor you won’t get from stovetop spaghetti.
Servings 8 Servings
Calories 696kcal
Ingredients
- 16 ounces spaghetti noodles
- 1 pound Italian sausage
- 1 medium chopped onion
- 1 tablespoon minced garlic
- 36 ounces marinara sauce
- ¼ cup tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- ¾ cup grated parmesan cheese
- 5 tablespoons melted unsalted butter
- 3 cups shredded mozzarella cheese
- 1 tablespoon chopped fresh basil
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 deep casserole dish with nonstick cooking spray and set aside.
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Prepare the 16 ounces spaghetti noodles in boiling water according to the package directions for al dente pasta. Drain and rinse with cold water and set aside. (I like to cook my noodles for 1-2 minutes under what the package calls for, so they are just al dente.)
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Meanwhile, add 1 pound Italian sausage to a 12-inch skillet and cook it over medium-high heat until no pink remains, about 7-10 minutes. Drain the fat, then add 1 medium chopped onion and 1 tablespoon minced garlic to the pan and cook for 2 minutes.
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Add the 36 ounces marinara sauce, ¼ cup tomato paste, 2 teaspoons Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Mix to combine and then remove the skillet from the heat.
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In a large bowl, combine 2 large eggs, ¾ cup grated parmesan cheese, and 5 tablespoons melted unsalted butter. Add the cooked spaghetti noodles and mix until the noodles are fully coated.
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Layer half of the spaghetti noodles on the bottom of the prepared baking dish, followed by half of the sausage sauce and half of the 3 cups shredded mozzarella cheese. Repeat the layers with the remaining noodles, sauce, and cheese.
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Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 5-10 minutes longer, until the cheese on top has melted and starts to brown. You can even turn on the broiler and broil the top for a minute or two to speed it up. Remove from the oven and let it sit for 5-10 minutes before topping with 1 tablespoon chopped fresh basil and serving.
Notes
Originally Posted July 26, 2019
Updated March 23, 2025
Nutrition
Calories: 696kcal | Carbohydrates: 55g | Protein: 31g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 1677mg | Potassium: 830mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1343IU | Vitamin C: 13mg | Calcium: 360mg | Iron: 4mg
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