Best Baked Spaghetti

Weeknight dinners can feel like a puzzle sometimes. I’m always trying to find something that will make everyone happy while still being easy enough to pull together on a Tuesday night. That’s where baked spaghetti comes in to save the day.

This isn’t your regular spaghetti and meatballs. It’s more like a casserole that you can prep ahead, toss in the oven, and forget about while you help with homework or fold laundry. The pasta gets tender, the cheese gets bubbly, and everything comes together in one dish. Plus, leftovers taste even better the next day.

I love making this when I know we’ll have a busy week ahead. I can assemble it on Sunday, stick it in the fridge, and just pop it in the oven when dinner time rolls around. The kids love it because it’s cheesy and comforting. I love it because it’s simple and feeds a crowd.

What Kind of Spaghetti Should I Use?

For baked spaghetti, thin spaghetti works perfectly because it cooks evenly and holds up well to the baking process without getting mushy. Regular spaghetti will also work just fine if that’s what you have on hand – the cooking time might just be a minute or two longer. I’d recommend sticking with traditional wheat pasta rather than whole wheat for this recipe, as it gives you that classic comfort food texture everyone loves. Make sure to cook your pasta just until al dente since it will continue cooking in the oven, and you don’t want it to turn out overcooked and soft.

Options for Substitutions

This baked spaghetti is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Thin spaghetti: Regular spaghetti, angel hair, or even penne pasta work great here. Just cook according to package directions and you’re good to go.
• Italian sausage: Ground beef, turkey, or chicken are perfect substitutes. You can even use a mix of both sausage and ground beef for extra flavor.
• Cream cheese: If you don’t have cream cheese, try ricotta cheese instead – it gives a similar creamy texture with a slightly different taste.
• Sour cream: Plain Greek yogurt works as a great substitute and adds a bit more protein. Use the same amount as you would sour cream.
• Mozzarella cheese: Feel free to use any melting cheese you have on hand – cheddar, Italian blend, or even provolone will work nicely.
• Parmesan cheese: Romano cheese or even asiago can step in for parmesan if that’s what you have in your fridge.
• Butter: Olive oil works just fine as a substitute – use about 4 tablespoons instead of the 5 tablespoons of melted butter.

Watch Out for These Mistakes While Baking

The biggest mistake with baked spaghetti is overcooking the pasta during the initial boiling – cook it just until al dente since it will continue cooking in the oven and you don’t want mushy noodles in your final dish.

Another common error is not letting the cream cheese mixture reach room temperature before combining it with the hot pasta, which can cause lumpy, uneven layers that won’t spread smoothly.

Make sure to drain your cooked meat thoroughly and let any excess grease cool slightly before mixing with the sauce, as too much oil will make your casserole greasy and prevent the flavors from melding properly.

Finally, resist the urge to skip covering the dish with foil during the first part of baking – this prevents the top from browning too quickly while the inside heats through, then remove the foil for the last 10-15 minutes to get that golden, bubbly cheese top.

What to Serve With Baked Spaghetti?

A crisp Caesar salad or simple mixed greens with Italian dressing is my go-to side for baked spaghetti since it cuts through all that cheesy richness perfectly. Garlic bread is another must-have – you’ll want something to soak up any extra sauce on your plate, and the buttery garlic flavor pairs so well with the Italian sausage and herbs. I also love serving steamed broccoli or green beans on the side to add some color and freshness to the meal. For a complete Italian feast, try adding some roasted zucchini or bell peppers that you can prep in the oven alongside the casserole.

Storage Instructions

Refrigerate: This baked spaghetti is actually one of those dishes that tastes even better the next day! Store any leftovers covered in the fridge for up to 4 days. The flavors really meld together nicely overnight, making it perfect for easy weeknight dinners.

Freeze: You can definitely freeze this casserole for busy weeks ahead. Wrap it tightly in plastic wrap and foil, or store in a freezer-safe container for up to 3 months. I like to freeze individual portions in smaller containers so I can just grab what I need for lunch.

Reheat: To warm up your baked spaghetti, cover it with foil and bake at 350°F for about 20-30 minutes until heated through. If it’s frozen, let it thaw in the fridge overnight first. You can also microwave individual portions, but the oven keeps that nice cheesy top better.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 150-170 g
• Fat: 210-230 g
• Carbohydrates: 300-340 g

Ingredients

For the pasta base:

• 16 oz thin spaghetti noodles
• 2 eggs
• 1/3 cup parmesan, grated
• 5 tbsp unsalted butter, melted

For the creamy layer:

• 1 cup sour cream
• 8 oz cream cheese, softened
• 1 clove garlic, minced
• 1 tsp italian herb blend

For the meat sauce:

• 1 lb italian sausage or ground beef, cooked
• 24 oz jarred spaghetti sauce

For the topping:

• 2 cups mozzarella, shredded

Step 1: Cook the Spaghetti Noodles

• 16 oz thin spaghetti noodles

Preheat your oven to 350ºF.

Bring a large pot of salted water to a boil.

Add the thin spaghetti noodles and cook according to the package directions until al dente.

Drain and set aside.

Meanwhile, lightly spray a 9×13-inch pan with cooking spray and set it aside for assembly.

Step 2: Prepare the Pasta Mixture

• 2 eggs
• 1/3 cup parmesan, grated
• 5 tbsp unsalted butter, melted
• cooked and drained spaghetti noodles from Step 1

In a large bowl, whisk together the eggs, grated parmesan cheese, and melted unsalted butter.

Add the drained spaghetti noodles from Step 1 and toss until the noodles are well coated with the egg, cheese, and butter mixture.

Transfer the coated noodles to the prepared 9×13-inch pan, spreading them evenly.

Step 3: Make and Add the Cream Cheese Layer

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 tsp Italian herb blend
• 1 clove garlic, minced

In a medium bowl, combine softened cream cheese, sour cream, Italian herb blend, and minced garlic.

Mix until smooth and creamy.

Spread this mixture evenly over the pasta in the baking dish.

I like to let the cream cheese soften at room temperature for about 30 minutes before mixing, as it blends much more easily.

Step 4: Assemble the Meat Sauce Layer

• 1 lb Italian sausage or ground beef, cooked
• 24 oz jarred spaghetti sauce

In another bowl, combine the cooked Italian sausage or ground beef and the jarred spaghetti sauce.

Mix well to evenly distribute the meat throughout the sauce.

Spread this meat sauce over the cream cheese layer in the pan, ensuring it covers the entire surface.

Step 5: Top with Cheese and Bake

• 2 cups mozzarella, shredded

Sprinkle the shredded mozzarella evenly over the top of the meat sauce layer.

Place the baking dish in the preheated oven and bake for 45 minutes, or until the cheese is melted, bubbly, and lightly golden.

For a little extra color, you can broil the top for the last 2-3 minutes.

I find that letting the baked spaghetti cool for about 5 minutes before serving helps it set and makes it easier to cut into portions.

Best Baked Spaghetti

Delicious Best Baked Spaghetti recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 4000 kcal

Ingredients

  

For the pasta base:

• 16 oz thin spaghetti noodles
• 2 eggs
• 1/3 cup parmesan, grated
• 5 tbsp unsalted butter, melted

For the creamy layer:

• 1 cup sour cream
• 8 oz cream cheese, softened
• 1 clove garlic, minced
• 1 tsp Italian herb blend

For the meat sauce:

• 1 lb Italian sausage or ground beef, cooked
• 24 oz jarred spaghetti sauce

For the topping:

• 2 cups mozzarella, shredded

Instructions

 

• Preheat your oven to 350ºF. Bring a large pot of salted water to a boil. Add the thin spaghetti noodles and cook according to the package directions until al dente. Drain and set aside. Meanwhile, lightly spray a 9x13-inch pan with cooking spray and set it aside for assembly.
• In a large bowl, whisk together the eggs, grated parmesan cheese, and melted unsalted butter. Add the drained spaghetti noodles from Step 1 and toss until the noodles are well coated with the egg, cheese, and butter mixture. Transfer the coated noodles to the prepared 9x13-inch pan, spreading them evenly.
• In a medium bowl, combine softened cream cheese, sour cream, Italian herb blend, and minced garlic. Mix until smooth and creamy. Spread this mixture evenly over the pasta in the baking dish. I like to let the cream cheese soften at room temperature for about 30 minutes before mixing, as it blends much more easily.
• In another bowl, combine the cooked Italian sausage or ground beef and the jarred spaghetti sauce. Mix well to evenly distribute the meat throughout the sauce. Spread this meat sauce over the cream cheese layer in the pan, ensuring it covers the entire surface.
• Sprinkle the shredded mozzarella evenly over the top of the meat sauce layer. Place the baking dish in the preheated oven and bake for 45 minutes, or until the cheese is melted, bubbly, and lightly golden. For a little extra color, you can broil the top for the last 2-3 minutes. I find that letting the baked spaghetti cool for about 5 minutes before serving helps it set and makes it easier to cut into portions.