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How to make baked spaghetti

Baked spaghetti is pretty much a mash-up of all the best qualities of classic spaghetti and a cheesy baked lasagna. The hearty casserole consists of spaghetti noodles and meat sauce layered with creamy ricotta and melty mozzarella cheese, which, needless to say, makes it just the kind of meal you want to tuck into mid-winter. Plus you can easily make it ahead of time, and if you’re not serving it to a crowd, you can keep leftovers and enjoy for days to come.

We’re going to walk you through the steps of making baked spaghetti, so that you’re ready to go anytime the craving strikes.

Why Baked Spaghetti Is the Cheap & Easy Meal You Need

Baked spaghetti is beloved for its ability to feed a hungry crowd both easily and cheaply. Basic spaghetti and meat sauce (ground beef and jarred sauce, no less) are mixed with two eggs and three types of cheese before heading to the oven to bake and bubble. Rest assured, the process is easier than making lasagna, but the results are just as satisfying.

Step-by-Step Baked Spaghetti

  • Cook the pasta and coat with eggs and Parmesan. Arguably the weirdest step of this whole endeavor is cooking the spaghetti and then tossing it with raw eggs and Parmesan cheese, but this ensures that the spaghetti, meat sauce, and ricotta layers hold together when baked. Then, after it comes out of the oven, you’ll be able to cut the casserole into perfect squares for serving.
  • Brown the beef and coat with sauce. While the water for the pasta is coming to a boil, you’ll brown the beef in a skillet and then stir in the jarred marinara. Coating the browned beef in the sauce before assembling the casserole keeps the beef moist and tender while it bakes.
  • Amp up ricotta with garlic and herbs. This simple step can be done at anytime. You’ll mix a clove of minced garlic and a few dashes of Italian seasoning into the whole-milk ricotta, which is an easy way to boost its flavor.
  • Layer and bake until set. Here’s how you’re going to do it: spaghetti, meat sauce, ricotta, mozzarella cheese, and repeat! This part is fun, and a great way to get the kids involved in the dinner-making process.

Baking and Serving Baked Spaghetti

The spaghetti bakes for 30 minutes covered, which keeps things moist while the eggs set. You’ll then uncover and bake for 10 to 15 minutes more, or until the whole thing is bubbly and the cheese is browned. Just after baking, let the casserole cool for five minutes before cutting into slices and serving.

Baked Spaghetti Recipe

Yield Serves 10 to 12

Prep time 35 minutes

Cook time 1 hour

  • shellfish-free
  • tree-nut-free
  • fish-free
  • peanut-free
  • alcohol-free
  • pork-free
  • Calories 520
  • Fat 29.0 g (44.7%)
  • Saturated 13.6 g (68.1%)
  • Carbs 35.6 g (11.9%)
  • Fiber 2.3 g (9.1%)
  • Sugars 4.7 g
  • Protein 28.0 g (56.0%)
  • Sodium 674.2 mg (28.1%)

Ingredients

dried spaghetti, such as Barilla

kosher salt, divided

lean ground beef

1 (15-ounce) container

full-fat ricotta cheese

dried Italian seasoning

finely grated Parmesan cheese (about 3 ounces)

shredded part-skim mozzarella cheese (16 ounces)

Chopped fresh flat-leaf parsley leaves, for serving (optional)

Instructions

Grease a baking dish and heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×13-inch baking dish with cooking spray. Meanwhile, bring a large pot of water to a boil.

Cook the pasta. Add the spaghetti and 1 teaspoon of the salt. Cook according to package directions until the spaghetti is al dente, 8 to 10 minutes. Meanwhile, make the sauce.

Brown the beef and make the sauce. Heat the oil in a large skillet over medium heat until shimmering. Add the beef and use a stiff spatula to break it up into large pieces. Season with the remaining 1/2 teaspoon salt and let the meat brown undisturbed 4 to 5 minutes. Break the meat up into smaller pieces with the spatula and continue to cook until the beef is mostly browned with no pink showing, 2 to 3 minutes more. Remove from the heat and stir in the marinara.

Drain the pasta and cool slightly. When the pasta is ready, drain but do not rinse. Let cool for 5 minutes, just long enough to prevent the eggs from scrambling.

Make the ricotta layer. While the pasta is cooling, stir the ricotta, Italian seasoning, and garlic together in a small bowl.

Whisk together the egg and Parmesan cheese. Place the eggs and Parmesan cheese in a large bowl and whisk to combine. Add the drained and cooled spaghetti and toss to coat.

Layer the spaghetti, ricotta mixture, meat sauce, and mozzarella. Place 1/2 of the pasta mixture in the baking dish in an even layer. Dollop with 1/2 of the ricotta mixture, then spread with a spatula. Spoon 1/2 of the meat sauce over the ricotta, then sprinkle with 1/2 of the cheese. Repeat the layers with the remaining ingredients.

Bake covered 30 minutes, then 10 to 15 minutes uncovered. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Uncover and cook until the edges are bubbling and the cheese is melted and browned in spots, 10 to 15 minutes more. Garnish with fresh parsley, if desired. Let cool 5 minutes before cutting and serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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Baked Spaghetti — super easy, deliciously tasty, and only requires 6 ingredients (plus oil for sautéing)! You’ll love the creamy, beefy spaghetti sauce and the fact that everything is tossed and baked together so the pasta soaks up all those delicious flavors. Plus it’s finished with a generous layer of mozzarella cheese. How could it not be good?

How to Make Baked Spaghetti

Easy Baked Spaghetti Recipe

Lately I’m all about those fast and easy recipes for busy weekdays, who isn’t these days? I have loved this baked spaghetti with cream cheese on hectic days because it only requires a handful of ingredients and doesn’t take much prep, plus everyone in my family loves it! It’s got the kid stamp of approval.

Even though it uses a store-bought marinara sauce, it’s upgraded with fresh basil and light cream cheese (Neufchatel cheese) so no one would even notice. It’s rich and creamy and seriously satisfying.

You just can’t go wrong with this hearty spaghetti casserole. It’s classic American comfort food just like mom made, yet it’s hardly a splurge at all! This has far less calories than something like lasagna yet it’s still perfectly delicious!

How to Make Baked Spaghetti

Cheesy Baked Spaghetti Ingredients

  • Dry spaghetti – don’t use thin spaghetti or angel hair here, it will come out really soggy.
  • Olive oil – you’ll only need a little for sautéing.
  • Lean ground beef – lean ground turkey could be used instead if preferred for a lighter option.
  • Neufchatel cheese – this can be found by the cream cheese.
  • Fresh basil – I don’t recommend substituting dried here, the fresh basil really brings a lot of flavor to this casserole dish.
  • Roasted garlic marinara sauce – I’ve only made this using Classico so I recommend sticking with that.
  • Shredded mozzarella cheese – if you want to add more flavor substitute 1/2 cup of the mozzarella with finely shredded parmesan.
  • Salt and pepper – you will only need a little salt because the sauce already has a fair amount.

How to Make Baked Spaghetti

  • Preheat oven to 350 degrees F. Spray a 13 by 9 by 2-inch baking dish with non-stick cooking spray.
  • Bring a large pot of water to a boil (to cook spaghetti).

How to Make Baked Spaghetti

  • Heat olive oil in a 12-inch non-stick deep skillet or saute pan over medium high heat.
  • Add beef and cook and crumble, tossing occasionally until browned and cooked through.

How to Make Baked Spaghetti

  • Stir in marinara sauce, Neufchatel cheese and basil, season lightly with salt and pepper to taste.
  • Reduce heat to medium low, let cook, stirring frequently until Neufchatel cheese has melted (cover pan with a lid if splattering), about 5 minutes, remove from heat.

How to Make Baked Spaghetti

  • While sauce is heating cook spaghetti in boiling water until tender but still firm in the center, about 2 minutes before the al dente time listed on package (about 7 minutes total).

How to Make Baked Spaghetti

  • Drain spaghetti, return to empty pot without water, add sauce mixture and toss to coat.
  • Pour into prepared baking dish and spread even.
  • Cover with foil and bake in preheated oven 10 minutes.

How to Make Baked Spaghetti

  • Remove from oven, sprinkle evenly with cheese.
  • Return to oven and bake until cheese has melted, 10 – 15 minutes.
  • Let rest a few minutes before slicing and serving. Garnish with basil or parsley if desired.

How to Make Baked Spaghetti

Can I Use a Different Kind of Sauce?

I like to use the roasted garlic spaghetti sauce because it has more garlic flavor than the others, and also I prefer Classico because I hate some of the other sugary brands, but feel free to use what you like. Preferably something a little chunky so it’s not an overload of sauce.

Can I Use Regular Cream Cheese?

I have also made this with full fat cream cheese and it does work well, it’s just richer. I just personally prefer the Neufchatel cheese because it’s not overwhelming.

Can I Prep Baked Spaghetti in Advance?

I prefer preparing and cooking this cheesy baked spaghetti right away. However, you could certainly assemble the spaghetti casserole, chill it, and then bake it off just before you plan on serving it. The spaghetti noodles may soften slightly, but otherwise the texture should be fine.

If baking from the fridge, you may need to increase the bake time by 10 – 15 minutes.

Baked Spaghetti – Cheesy and creamy pasta baked in a delicious meat sauce. Less than 10 ingredients and only 45 minutes to make!

This cheesy baked spaghetti is one of my favorite freezer meals. It’s super simple and perfect for busy weeknights. I also love chicken broccoli rice casserole, green chile enchiladas, Mexican lasagna and chicken pot pie.

How to Make Baked Spaghetti

Baked spaghetti casserole

If you’re looking for an easy and delicious comfort meal, this baked spaghetti (also known as spaghetti casserole) is perfect for you. It has 4 different kinds of cheese inside and is coated in a flavorful pasta sauce. It’s similar to lasagna but with thin spaghetti noodles. Talk about delicious!

Baked spaghetti is the perfect meal for family gatherings or to bring someone when they need a meal. We also make this occasionally when we have guests over. It makes a lot!

My whole family loves this baked spaghetti recipe and requests it again and again. It’s definitely one of my kid’s favorite meals. We love serving this spaghetti with a big salad and homemade garlic bread.

How to Make Baked Spaghetti

How to make baked spaghetti

Step 1: Brown the ground beef

Add hamburger to a large pan and heat over medium-high heat. Break apart with a spoon, then add in onions. Cook until they become soft, about 3 to 5 minutes.

Then add garlic and cook for 1 additional minute. Cook meat until browned. S&P to taste, then add in Italian seasoning.

Step 2: Add sauce and simmer

Add in spaghetti sauce and let simmer uncovered for about 10 minutes.

Step 3: Cook the noodles

Cook spaghetti noodles about 6 minutes, or until al dente. Do not overcook. Reserve 1 cup of water for pasta sauce and then drain. Add up to 1/2-1 cup of the water to the red sauce.

Step 4: Mix in remaining ingredients

Once noodles are drained, add in the cream cheese and toss together. Once it begins to melt, add in the cottage cheese, 1/2 cup mozzarella cheese and 1/4 cup grated parmesan cheese. Then toss together with the sauce. Then press into a greased 9×13″ pan.

Step 5: Bake the spaghetti casserole

Add remaining mozzarella cheese, fresh basil and parmesan to the top of the casserole if desired. Then bake in the oven at 350°F for 30-40 minutes.

How to Make Baked Spaghetti

Can I freeze spaghetti casserole?

This baked spaghetti recipe makes a lot, so most of the time I will freeze half of the spaghetti (before baking) to save for a busy day. Follow the simple instructions below to freeze and then thaw.

To freeze:

Do not bake. Combine the sauce and noodles and then allow to cool completely. Once cooled, add to a freezer container and top with remaining cheese. Label with the date (I love these freezer labels), then store in the freezer for up to 3 months.

To thaw:

Remove spaghetti casserole from freezer and place in refrigerator. Let thaw overnight, then cook in the oven at 350°F for 30-40 minutes.

August 2, 2017 by Kylie

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Baked Spaghetti has all the flavors of spaghetti, and way easier to eat. No more slurping noodles! The eggs and parmesan flavorfully bind the noodles together so you can cut it with a fork.

I’m always on the lookout for easy and cheap dinners, and this Baked Spaghetti hits all the boxes!

Regular ol spaghetti is a go-to easy dinner for most families. But it can be hard for little kids to eat without making a huge mess. Lots of slurping noodles and toddlers using their fingers. And that red sauce stains!!

Baked Spaghetti is the answer! It is basically spaghetti but in an easier to eat form. The eggs and parmesan bind the noodles together so you can cut it with a fork. Its great for feeding crowds as well, just slice and serve!

And I might even go so far as to say that it has even more flavor that regular ol spaghetti, because of the flavors added to the noodles.

Baked Spaghetti is also a great way to use up a bit of leftover spaghetti sauce from earlier in the week.

This meal is easily under $5 for a whole family, so its a perfect meal when you’re trying to stretch the budget. Noodles are about a $1, a jar of sauce is around $2, and eggs and cheeses add up to less than $1. Which means you can also add a loaf of french bread. Ya’ll know I loooooove french bread.
How to Make Baked Spaghetti

How to Make Baked Spaghetti

Baked Spaghetti has all the flavors of regular spaghetti, and lots easier to eat! The eggs and parmesan bind the noodles together so you can cut it with a fork. The cheesy topping is irresistible!

By Lana Stuart · Published: Aug 6, 2020 · Last Modified: Sep 14, 2020

How to Make Baked Spaghetti

How to Make Baked Spaghetti

This baked spaghetti contains layers of meat sauce, spaghetti, and cheese baked until bubbly. Very kid-friendly and quick and easy for the cook.

How to Make Baked Spaghetti

If you’ve been around here for very long, you’ll know that I have no problem taking the occasional shortcut in the kitchen. Well, that’s even more important on weeknights when you need to get in and out of the kitchen in a hurry.

I take a big shortcut in this recipe by using a purchased spaghetti sauce. You can bet your bottom dollar that kids (and adults, too!) love this Baked Spaghetti.

While the spaghetti bakes, you can make a nice tossed salad and some garlic bread and you’re good to go!

On nights when you have a little more time, why don’t you try another of my spaghetti recipes? These Jumbo Meatballs and Spaghetti are always a hit as is my Baked Meatballs and Spaghetti and my Bolognese Sauce.

How to Make Baked Spaghetti

Start by putting a large pot of salted water on to boil and preheating the oven to 350.

How to Make Baked Spaghetti

While the water is heating, cook the ground beef in a large skillet over medium-high heat, stirring until it’s nicely browned with no visible pink color remaining. Drain off any excess fat and return the ground beef to the pan.

Add the spaghetti sauce, salt, and pepper, and stir that together with the ground beef. Bring the mixture to a bubble, cover it, and reduce the heat to a simmer.

By this time, the water should be boiling so you can drop in your pasta and let it cook according to the package directions.

When the pasta is done, drain it and start assembling the casserole.

How to Make Baked Spaghetti

Put about 1/3 of the meat sauce on the bottom of your casserole dish, followed by about half the cooked pasta and half the cheddar cheese. Add another third of the sauce and the remaining pasta.

End with the rest of the sauce and top with the remaining one cup of cheddar and the Parmesan cheese on top.

Bake for 30 minutes or until bubbly. Remove the dish from the oven and allow it to cool slightly before serving. And, by the way, it’s easier to serve if you cut it into squares.

This Baked Spaghetti recipe has can be made with ground beef, sausage, or meatballs! Cream Cheese adds a creamy element to the marinara sauce. Top it with lots of mozzarella cheese and bake it right away or save it for a busy weeknight dinner. You can even freeze the assembled casserole for another week!

Don’t forget a side of CHEESY Homemade Garlic Bread!

How to Make Baked Spaghetti

Baked Spaghetti

This cheesy baked spaghetti recipe truly is a life saver. It’s so easy to throw together and it makes a great make-ahead recipe and freezer food.

It’s the perfect comfort food to serve with my Cheesy Garlic Bread! Read on and see how easy it is to make, what ingredients you need, and how you can easily make it ahead of time and pop it in the oven on busy weeknight.

Ingredients

  • Spaghetti
  • Ground Beef– 85% lean works well. You can also use ground sausage, meatballs, turkey or a combination of meats.
  • Yellow Onion
  • Green Bell Pepper
  • Garlic– Use fresh garlic cloves and mince them yourself for best flavor.
  • Seasoned Salt
  • Italian Seasonings
  • Marinara Sauce– Try my homemade marinara! If using a jar, I recommend Rao’s brand.
  • Ricotta Cheese- The recipe calls for 8 oz. (1 cup) of ricotta. You can use up to 16 oz. if you prefer, you may just need a larger (11 x 15 inch) casserole dish.
  • Cream Cheese– Optional, but makes it nice and creamy.
  • Parmesan Cheese– Buy a block and grate it at home for best results.
  • Mozzarella Cheese– Shred your own at home.
  • Fresh Parsley

Feel free to add diced button mushrooms to the mix!

How to Make it

Boil salted water for spaghetti and cook according to package instructions. Meanwhile, brown ground beef in a skillet and drain if needed. Add onions and peppers, cook until softened. Add garlic and cook for 1 minute.

Add marinara sauce and stir to combine. I prefer to use my homemade marinara or Rao’s.

How to Make Baked Spaghetti

Add Ricotta and Parmesan sauce and stir until combined and heated through. Add a dab of cream cheese if desired, then mix in the cooked spaghetti.

How to Make Baked Spaghetti

Transfer half of the spaghetti to a 9 x 13 casserole dish. Top with 2 cups of mozzarella. Add remaining spaghetti.

How to Make Baked Spaghetti

Add 2 more cups mozzarella cheese. Bake at 375° for 15 minutes, or until the cheese is hot and melted. Let sit 5 minutes prior to serving. Serve with my cheesy garlic bread!

How to Make Baked Spaghetti

Baked Spaghetti with Meatballs

If your family loves the classic spaghetti and meatball combo, you could also make Bobby Flay’s Meatball recipe or my Slow Cooker Meatballs.

Just mix the cooked meatballs into the sauce, combine it with the spaghetti, top with cheese, and bake!

Make Ahead Method

Option 1: Assemble and Refrigerate:

  • Cover and refrigerate for up to two days.
  • Bake refrigerated casserole at 375° for 30 minutes covered, then for 10 minutes uncovered.

Option 2: Assemble and Freeze:

  • Cover with 2 layers of foil and freeze for up to 3 months. These disposable aluminum baking pans are great for the freezer.
  • Let frozen casserole thaw in the fridge overnight and bake at 375° for 30 minutes covered, then for 10 minutes uncovered.
  • You can also bake from a frozen state and add an additional 1 hour of baking time, covered.

Pro Tip:

If your 9 x 13 casserole dish is filled to the brim, place it on a baking sheet in the oven to catch any overflow, just in case. Alternatively, you can use an 11 x 15 inch baking dish.

Storage

Refrigerator

-Baked spaghetti should be refrigerated and is best if used within three days.

Freezer

Baked spaghetti makes a great freezer food after it’s been baked. It’s best to wrap portion sizes in foil and place them in a labeled freezer bag.

To reheat from a frozen state, leave it in the foil and bake at 350 degrees for 25 minutes or more, depending on the serving size.

How to Make Baked Spaghetti

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Have you ever wondered if you could make baked mac and cheese with spaghetti instead of elbows or some other kind of short pasta? You absolutely can! In fact, it’s one of my favorite ways to use spaghetti.

How to Make Baked Spaghetti

Cooking with my grandmother

One of my favorite memories from my childhood is helping my grandmother make mac and cheese. She was not a good cook, at all. But somehow she’d mastered making baked macaroni and cheese, and she was asked to bring it to every family gathering. She took a lot of pride in it.

My job was to sit at her kitchen table and tear the American cheese slices into small pieces. (Actually, my job was also to go to the store and buy the cheese, even when I was really little. You could send a six-year-old grandchild to the store in those days and not risk getting arrested.) I would try not to eat too much of the cheese as I turned the neat stack of deli slices into a big pile of orange pieces.

When the sauce was done and she was mixing it with the elbow macaroni, she would always take out a little juice glass and pour some sauce out for me. Yup, I used to drink a glass of hot cheese sauce when I was little. (I also used to eat peanut butter and mayonnaise sandwiches on squishy white bread. My eating habits have gotten slightly better.)

She would then pour the whole thing into her biggest casserole dish, the square white one with the blue flowers on it. She’d put the glass lid on and slide it into the oven. It would emerge about an hour later, hot and bubbly and ready to go to whatever baby shower or birthday dinner we were getting ready for. She would wrap it in towels to keep it hot, and keep from burning her fingers. (Now you can just use one of these insulated hot/cold carriers.)

My mom’s version

How to Make Baked Spaghetti

At my own house growing up it was a little different. My own mom used my grandmother’s cheese sauce recipe, but she never ever had elbow macaroni on hand. But we always had spaghetti, so she’d use that instead! What? Craziness, I know. But it gave the mac and cheese a totally different texture. We called it spaghetti mac, which was kind of redundant, but that was its name.

She also used to put breadcrumbs on top, which I love. But my kids don’t, so sometimes I just put them on half.

I hope you enjoy this recipe, just writing this down is making me crave some!

Baked Spaghetti Mac and Cheese

How to Make Baked Spaghetti

This is my grandmother’s creamy cheese sauce, which my mother always paired with spaghetti because she never had elbow macaroni on hand.

When my son was little, spaghetti pie was his most requested meal. As he got older and his appetite grew, I adapted that recipe to make baked spaghetti. A baked spaghetti casserole is just what you need when you have a house full of hungry teenagers.

How to Make Baked Spaghetti

One of the things I love about bakes spaghetti is how well it freezes. Assemble this dish in square foil pans and freeze for a ready-made dinner on a busy weeknight. Oh, how I love a good freezer meal recipe like this.

I have to warn you that this recipe makes A LOT of pasta. If you have a large family or enjoy leftovers, I say go for it. Otherwise, freeze half for later use. I sometimes freeze all of it for later use.

How to Make Baked Spaghetti

Ingredients:
1 box spaghetti noodles
1 pound lean ground beef
1 pound Italian sausage
1 small onion, diced
2 jars marinara sauce
1/2 teaspoon garlic powder
1 cup sour cream
1 egg
1/2 cup grated Parmesan cheese
2 tablespoons milk
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees and lightly grease a 9×13 baking dish set aside.

Bring a pot of well salted water to a boil. Cook noodles, stirring occasionally until cooked through and firm to the bite, about 12 minutes. Drain. Place noodles into bottom of prepared pan.

Meanwhile, in a large skillet over medium heat, cook and stir ground beef, sausage and onion until browned and onions are soft. Drain off any excess grease. Stir in marinara sauce and garlic powder.

In a bowl, combine the sour cream, egg and Parmesan cheese. Spread over the top of the spaghetti noodles. Sprinkle on 2 cups of mozzarella cheese.

Top with meat sauce and remaining cheese. Cover with foil. Bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, until cheese is melted and bubbly.

How to Make Baked Spaghetti

To Freeze
When preparing this recipe for the freezer, I use (5) 8-inch foil pans. I follow the recipe above, dividing the ingredients equally between the pans. Once the pans are ready I wrap in foil and then twic in plastic wrap. Be sure to add a label with the name of the dish and cooking directions. Before serving, thaw overnight in the refrigerator and bake using the above directions. You might have to add on an additional 5-10 minutes.

My family just loves this recipe. This is my favorite way to make spaghetti. The sour cream and egg mixture seeps down into the spaghetti while baking, and binds the noodles for a creamy and delicious casserole.

Related Recipe: You might also like this Freezer Lasagna recipe!

How to Make Baked Spaghetti

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Spaghetti squash is not only delicious on its own but also is the ultimate pasta substitute. This baked spaghetti squash is so easy to make. It will satisfy all of your pasta cravings, It is also Whole30, paleo, vegan, and gluten-free.

One of my favorite winter squash, Spaghetti squash, is a great alternative to pasta for anyone who is gluten-free, paleo, following whole30, or looking for a lower-carb “noodle” option. It has the shape that mimics spaghetti strands has a more savory taste compared to butternut or acorn squash.

A perfect comforting Whole30 “Pasta” Dish: Healthy Bolognese Sauce (Whole30, Keto) with baked spaghetti squash.

How to Make Spaghetti Squash

How to Make Baked Spaghetti

I remember the first time I attempted to make spaghetti squash. It was quite a long time ago, and it did NOT go well. I found a “how-to” blog post, much like the one that you’re reading now, however it did not mention that it can sometimes be very difficult to initially cut the spaghetti squash in half. (Maybe they are using a sharper knife, or have stronger arms).

As a result, I ended up with a hacked up squash and some battle wounds. So, after learning some tips and tricks over the years I thought I’d do you all a favor and give you an all-inclusive low down on the how-to of easily making spaghetti squash.

SO.. The biggest tip I can give you for making spaghetti squash is to soften it slightly BEFORE cutting it:

Preheat your oven to 400 F and bake for 5 minutes.

This step should be enough to soften the squash enough to cut it and not be too hot to the touch. Also, having a good quality sharp knife is key. A dull knife can be very dangerous, and I can’t have you getting hurt from one of my recipes.

How to Make Baked Spaghetti

Now, once you’ve baked your squash for 5 minutes and cut it in half (the long way), scoop out the seeds. Drizzle each side with avocado oil, salt, and pepper, to taste.

Place each half of the squash face down on a lined baking pan, then put in a 400 F oven for 40-45 minutes. Remove from oven, flip the squash over and shred the “spaghetti” with a fork.

CAUTION – Squash will be very hot! I recommend letting it cool for 5-10 minutes before shredding or use tongs to hold the squash in place while you shred.

Why I Love Spaghetti Squash

Aside from being a super healthy and worthy alternative to pasta, I think spaghetti squash is actually really fun to make. It would be a great way to involve kids in meal prep or cooking (once the squash is cooled of course!) and it has such a great flavor.

Moreover, it is pretty inexpensive in stores, and you get a lot f spaghetti strands out of one squash, so this is a really great recipe staple to stretch your dollars if you’re on a budget or just trying to save money. Who says healthy isn’t affordable?!

How to Make Baked Spaghetti

The “spaghetti” strands can be used for more than just a pasta-style dish as well. You can use it in casseroles, as a side, or make a breakfast bowl with it. It holds up well against meat, vegetables, and sauces, so there are endless possibilities on what you can make with it.

Why Spaghetti Squash is a Healthy Choice

As with any processed food, many store-bought pastas contain preservatives and other added ingredients that really provide no nutritional value. Traditional (white) pasta is also high in carbs and high on the glycemic index with very little fiber, if any.

Last but not least, spaghetti squash is your 1-ingredient pasta that provides tons of vitamins, minerals, and fiber as well. The fiber content will help fill you up and keep you feeling full longer, so it can help with weight loss too!

I hope this helps make your squash making experience a positive one! Does anyone else have a story like mine? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

July 16, 2018 | Updated July 24, 2020 | By: Jodi Danen, RDN

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How to Make Baked Spaghetti

This easy Meatless Baked Spaghetti recipe is a quick dinner idea that kids love. A meatless spaghetti that comes together quickly.

How to Make Baked Spaghetti

Meatless meals don’t have to be boring! Try this baked spaghetti that’s packed with vegetarian protein sources.

I could take or leave spaghetti and am not a huge casserole fan. However, blend the ingredients together and it turns two things I don’t love into one dish that is amazing. This delicious meatless meal will be a winner for everyone in your family.

See how easy this meatless meal is to make:

How To Make Meatless Baked Spaghetti

  1. Preheat oven to 350 degrees
  2. Boil pasta according to package directions, drain
  3. In a medium-sized bowl, add cooked pasta
  4. Whisk eggs
  5. Add shredded Parmesan, garlic, oregano, and parsley to spaghetti and whisked eggs. Mix well.
  6. Pour spaghetti mixture into prepared baking pan
  7. Spread cottage cheese on top of spaghetti, top with marinara sauce
  8. Sprinkle mozzarella cheese on top
  9. Bake 30 minutes or until set

How to Make Baked Spaghetti

In a medium-sized bowl, add parmesan cheese and spices to the cooked pasta.

How to Make Baked Spaghetti

Add whisked eggs to the mixture, then stir.

How to Make Baked Spaghetti

Add spaghetti mixture to a pan coated with non-stick cooking spray.

How to Make Baked Spaghetti

Top with cottage cheese then spread to cover the pasta.

How to Make Baked Spaghetti

Top the cottage cheese with marinara sauce and mozzarella cheese.

How to Make Baked Spaghetti

Bake for 30 minutes!

How to Make Baked Spaghetti

What to serve with Vegetarian Spaghetti Bake?

  • Easy Garlic Bread
  • Parmesan Rolls
  • Instant Pot Steamed Broccoli
  • Roasted Brussels Sprouts
  • Roasted Acorn Squash
  • Fruit Tarts

If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!

How to Make Baked Spaghetti

  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Servings: 8 to 12 servings
Nutritional Guidelines (per serving)
361 Calories
6g Fat
54g Carbs
21g Protein

×

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 361
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 14%
Cholesterol 89mg 30%
Sodium 130mg 6%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 12%
Protein 21g
Calcium 121mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This baked spaghetti casserole is one of those easy, one-dish meals that appeal to the whole family. Although many baked spaghetti recipes call for meat, this one is meat-free, so it’s perfect for vegetarians or those on a budget.

Meatless Baked Spaghetti Casserole: How to Make It Hearty

To add protein to this simple yet delicious meal, this recipe calls for an egg, milk, and cheese. If you have time to let your store-bought spaghetti sauce simmer, you can also add broccoli (one cup of chopped broccoli has about 3 grams of protein all on its own) and mushrooms (almost 2 grams of protein in a cup of chopped mushrooms). Many grocery stores now sell pre-chopped and pre-washed vegetables, so don’t be afraid to experiment.

You can add more of your favorite veggies to increase the number of nutrients in your meal, but don’t worry, you don’t have to deviate from this recipe at all — it’s tasty all on its own.

Before popping the casserole dish into the oven, you can be quite liberal with the shredded cheese. There is nothing like a golden brown cheesy crust on top of a casserole to make your mouth water. When finally done, serve with a green salad (Caesar salad works great with this recipe) and some freshly made garlic bread.

This baked spaghetti is pasta tossed in a flavorful meat sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner option that’s great for feeding a large group!

Baked pasta is always a crowd pleaser, whether it’s chicken parmesan pasta, baked tortellini, or this simple yet satisfying baked spaghetti dish.

How to Make Baked SpaghettiHow to Make Baked Spaghetti

How to Make Baked Spaghetti

There’s nothing more traditional than spaghetti and meatballs, but rolling all those meatballs can be time consuming, especially if you have many mouths to feed. This baked spaghetti has all the great flavors of classic spaghetti and meatballs, but it’s much easier to make!

How do you make baked spaghetti?

Make baked spaghetti by first cooking ground beef and mild Italian sausage in a pan. Make sure to break up the meat into small crumbles. Add an onion to the pan and cook it through. Cook a little garlic in that pan and add marinara and tomato sauce. When the sauce has simmered, toss some cooked spaghetti in the sauce. Pour the pasta and sauce into a baking pan and top it with mozzarella cheese. Bake the dish covered, and then uncovered, until the cheese is golden brown and melted. Serve the spaghetti with a little parsley on top.

How to Make Baked Spaghetti

Tips for the perfect spaghetti casserole

  • Shred your own mozzarella cheese. Don’t use pre-shredded cheese which often has anti-caking agents that prevent the cheese from melting well.
  • Use your favorite marinara sauce for this recipe. I like Newman’s Own which has a nice flavor and color.
  • I typically use 90% lean ground beef – it has plenty of flavor but is not overly greasy.
  • The sauce can be made up to 3 days in advance. I like to make a double batch and freeze half for later use.

How to Make Baked Spaghetti

Baked spaghetti variations

This recipe is delicious as-is, but you can add other ingredients to customize it to your tastes.

  • Meat: Try using ground turkey, turkey sausage or diced cooked chicken instead of ground beef and Italian sausage.
  • Vegetables: Add sauteed vegetables to the sauce such as mushrooms, spinach, zucchini or bell peppers.
  • Cheese: Instead of mozzarella try another cheese that melts well like provolone or fontina.
  • Topping: You can add a crispy topping to the dish by mixing breadcrumbs with melted butter and grated Parmesan cheese. Just pour the mixture over the top of the pasta before baking it.

How to Make Baked Spaghetti

What side dishes go with spaghetti?

Salads are great with spaghetti. They are a cool and crisp contrast to the warm pasta. I like to have caprese salad, arugula salad or even broccoli salad with spaghetti. I also like to have garlic flavored or cheesy breads with spaghetti. Some of my favorites are garlic knots, cheese bombs and cheesy pull apart bread.

Can you freeze spaghetti casserole?

You can freeze a pan of baked spaghetti or individually wrapped servings of the spaghetti. It stays good in the freezer for 3 months. Thaw in the refrigerator, or bake from frozen. If the dish is frozen, you’ll need to add another 20-30 minutes to the baking time.

How to Make Baked Spaghetti

This recipe is easy to make and will delight your family and friends. Give this dish a try the next time you are in the mood for spaghetti!

Baked chicken spaghetti is an easy dinner casserole to feed a family. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.

Try these other tasty sharable baked dinner recipes to make during the week, like this Tuna Noodle Casserole, Chicken Parmesan Casserole or Classic Baked Spaghetti.

Baked Chicken Spaghetti

Making a big tray of spaghetti is the ultimate comfort food to feed your family. Elevate the flavor of a simple marinara sauce with fresh ingredients and a touch of cream. To make this a more satisfying entree, I add in big pieces of chicken for extra protein. Top with melted cheese. This casserole is our family’s favorite Italian meal when I’m not making this irresistible baked ziti .

How to Make Baked Chicken Spaghetti

  1. Boil the dried spaghetti noodles in salted water until al dente.
  2. Rinse the pasta with cold water and then drain.
  3. In a large pan, saute onions, garlic, and Italian seasonings in olive oil.
  4. Stir in the marinara sauce and cook until hot.
  5. Turn off the heat and stir in the heavy cream.
  6. Toss the spaghetti and shredded chicken with the sauce.
  7. Add the pasta to a casserole dish and top with mozzarella and parmesan cheese.
  8. Cover and bake until the cheese is melted, about 15 to 20 minutes.
  9. Garnish with parsley and serve the baked chicken spaghetti while hot.

Make A Creamy Marinara Sauce

To make this dish quick and easy, you can use store-bought marinara sauce as the base. I like to saute freshly chopped onions and garlic to add depth to the canned sauce. Some dried Italian seasonings add a pop of herbaceous notes.

Make sure to turn off the heat when adding in the dairy. This process will prevent the cream from curdling. The fat from the cream adds a luscious texture to the sauce. You can double the recipe if you like extra saucy noodles.

Chicken Options

Use any type of cooked chicken to the dish. Sauteed, grilled, or baked chicken breasts work well. If I have leftover rotisserie chicken, it’s perfect for shredding and adding into the pasta. You will need at least 2 cups of chicken, but add 3 cups for more protein per serving.

Baking The Pasta Casserole

To add a cheesy crust to the pasta, I use shredded mozzarella and parmesan cheese. These cheeses give a melty texture and a lovely aged, nutty flavor from the parmesan. I cover the casserole dish and bake at 375 degrees. This temperature helps to melt the topping and heat the pasta without it drying out. If you like the cheese browned, broil it for a few minutes right before serving.

Other Spaghetti Add-Ins:

To make the sauce spicy, stir in some red pepper flakes. Mix in some freshly chopped basil, oregano, or parsley for a more potent herbal taste. If you want to put some vegetables into the dish, stir in some chopped and sauteed red bell pepper, spinach, or zucchini.

All the comfort and taste of baked spaghetti in a low carb version! You’ll love this easy flavorful spaghetti sauce tossed with zucchini noodles, with a cheesy finish, and fresh basil. Sure to become an instant family favorite!

How to Make Baked Spaghetti

It’s comfort food to the rescue day!! Whether you are looking for something cozy for a night spent on the couch after a long day, a meal that everyone can agree is delicious, or looking for some ways to insert my veggies in your main course meals, this Baked Zucchini Noodle Spaghetti is where it’s at.

My favorite kinds of meals are those that blend my love for healthy and nutritious food, with a comfort and cozy flair. So basically, this meal is everything I want in a dinner. Especially as a way to get into a routine of school, afternoon activities, weekend sports, and cooler weather.

How to Make Baked Spaghetti

Zucchini Noodles, a homemade spaghetti sauce with Italian herbs, fresh basil, and a bubbly cheese topping. What’s not to love?

I decided on the first day of school for my kids that spaghetti was definitely in order. With an abundance of zucchini from the Farmer’s Market, I decided this bridge from saying goodbye to summer with the comfort of fall in spaghetti, was exactly what we needed.

How to Make Baked Zucchini Noodle Spaghetti

We start off by spiralizing the zucchini, salting it, and letting it sit for about 20 minutes while we make the sauce. This helps to draw out excess moisture from the zucchini.

How to Make Baked Spaghetti

While the zucchini “sweats” it out, you’ll make the spaghetti sauce. A combination of canned San Marzano Tomatoes (the best type for spaghetti and it makes a difference!), ground beef, onion, garlic, red wine vinegar, and dried Italian spices.

Drain any excess moisture from the zucchini with paper towels and place 1/2 the zucchini in a casserole dish.

How to Make Baked Spaghetti

Layer half of the spaghetti sauce and sprinkle with some mozzarella (you can also omit any cheese). Then top with the remaining zucchini, meat sauce, and another layer of cheese to include parmesan. Bake for 25 minutes!

How to Make Baked Spaghetti

My kids never complain about spaghetti, and they definitely loved this version!

It also makes delicious leftovers, and is easy to re-heat.

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Baked chicken spaghetti is an easy dinner casserole to feed a family. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.

Try these other tasty sharable baked dinner recipes to make during the week, like this Tuna Noodle Casserole, Chicken Parmesan Casserole or Classic Baked Spaghetti.

Baked Chicken Spaghetti

Making a big tray of spaghetti is the ultimate comfort food to feed your family. Elevate the flavor of a simple marinara sauce with fresh ingredients and a touch of cream. To make this a more satisfying entree, I add in big pieces of chicken for extra protein. Top with melted cheese. This casserole is our family’s favorite Italian meal when I’m not making this irresistible baked ziti .

How to Make Baked Chicken Spaghetti

  1. Boil the dried spaghetti noodles in salted water until al dente.
  2. Rinse the pasta with cold water and then drain.
  3. In a large pan, saute onions, garlic, and Italian seasonings in olive oil.
  4. Stir in the marinara sauce and cook until hot.
  5. Turn off the heat and stir in the heavy cream.
  6. Toss the spaghetti and shredded chicken with the sauce.
  7. Add the pasta to a casserole dish and top with mozzarella and parmesan cheese.
  8. Cover and bake until the cheese is melted, about 15 to 20 minutes.
  9. Garnish with parsley and serve the baked chicken spaghetti while hot.

Make A Creamy Marinara Sauce

To make this dish quick and easy, you can use store-bought marinara sauce as the base. I like to saute freshly chopped onions and garlic to add depth to the canned sauce. Some dried Italian seasonings add a pop of herbaceous notes.

Make sure to turn off the heat when adding in the dairy. This process will prevent the cream from curdling. The fat from the cream adds a luscious texture to the sauce. You can double the recipe if you like extra saucy noodles.

Chicken Options

Use any type of cooked chicken to the dish. Sauteed, grilled, or baked chicken breasts work well. If I have leftover rotisserie chicken, it’s perfect for shredding and adding into the pasta. You will need at least 2 cups of chicken, but add 3 cups for more protein per serving.

Baking The Pasta Casserole

To add a cheesy crust to the pasta, I use shredded mozzarella and parmesan cheese. These cheeses give a melty texture and a lovely aged, nutty flavor from the parmesan. I cover the casserole dish and bake at 375 degrees. This temperature helps to melt the topping and heat the pasta without it drying out. If you like the cheese browned, broil it for a few minutes right before serving.

Other Spaghetti Add-Ins:

To make the sauce spicy, stir in some red pepper flakes. Mix in some freshly chopped basil, oregano, or parsley for a more potent herbal taste. If you want to put some vegetables into the dish, stir in some chopped and sauteed red bell pepper, spinach, or zucchini.

How to Make Baked Spaghetti

Baked chicken spaghetti is an easy dinner casserole to support a family. Tender pieces of chicken with tender noodles and a creamy tomato sauce.

Try these other delicious shareable baked dinner recipes to make during the week, like this tuna noodle bake, the chicken parmesan bake, or the classic baked spaghetti.

Baked Chicken Spaghetti

Making a large tray of spaghetti is the ultimate convenience food to feed your family. Enhance the flavor of a simple marinara sauce with fresh ingredients and a hint of cream. To make this a more satisfying main course, I add large pieces of chicken for extra protein. Top with melted cheese. This casserole is our family’s favorite Italian meal if I don’t make it irresistible Baked ziti .

How to make baked chicken spaghetti

  1. Cook the dried spaghetti noodles in salted water until al dente.
  2. Rinse the pasta with cold water and drain.
  3. In a large pan, fry the onions, garlic and Italian spices in olive oil.
  4. Stir in marinara sauce and cook while hot.
  5. Turn off the heating and stir in the cream.
  6. Throw the spaghetti and the shredded chicken with the sauce.
  7. Put the pasta in a baking dish and top with mozzarella and parmesan.
  8. Cover and bake until the cheese has melted, about 15 to 20 minutes.
  9. Garnish with parsley and serve the fried chicken spaghetti hot.

Make a creamy marinara sauce

To make this dish quick and easy, you can use store-bought marinara sauce as a base. I like frying freshly chopped onions and garlic to add depth to the canned sauce. Some dried Italian spices add a touch of herbal notes.

Make sure the heater is off when you add the dairy. This process prevents the cream from curdling. The fat from the cream gives the sauce a rich texture. You can double the recipe if you like extra cheeky pasta.

Chicken options

Use any type of cooked chicken for the dish. Sauteed, grilled, or baked chicken breasts work well. If I have any left over fried chicken it’s perfect to chop up and add to the pasta. You’ll need at least 2 cups of chicken, but add 3 cups for more protein per serving.

Bake the pasta bake

To add a cheesy crust to the pasta, I use crushed mozzarella and parmesan. These cheeses give the parmesan a melting texture and a nice, aged, nutty taste. I cover the baking dish and bake at 375 degrees. This temperature will help melt the topping and heat the pasta without drying out. If you like the cheese browned, fry it for a few minutes just before serving.

Other spaghetti add-ins:

To make the sauce spicy, stir in some red pepper flakes. Mix in some freshly chopped basil, oregano, or parsley for a stronger herbal flavor. If you want to add some veggies to the bowl, stir in some chopped and sautéed red pepper, spinach, or zucchini.

Try these for more pasta-inspired recipes!

Baked Chicken Spaghetti

Preparation time 20th protocol

cooking time 40 protocol

total time 1 hour

author Jessica Gavin

Servings 8th Servings

Baked chicken spaghetti is a simple casserole for dinner. Tender pieces of chicken with tender noodles and a creamy tomato sauce.

  • 4th
    Quarts
    of water
  • 1
    tablespoon
    kosher salt
    for seasoning noodles
  • 1
    lb
    spaghetti
  • 2
    tablespoon
    olive oil
  • 1/2
    Cup
    finely chopped yellow onion
  • 1
    tablespoon
    minced garlic
  • 1
    teaspoon
    Italian spices
  • 2
    cups
    Marinara sauce
    Bought in the store or homemade
  • ½
    Cup
    Whipped cream
  • 2
    cups
    shredded chicken
    cooked
  • 1 1/2
    cups
    shredded mozzarella cheese
  • ½
    Cup
    grated parmesan cheese
  • 1
    tablespoon
    chopped parsley

    Put the oven shelf in the middle position. Preheat the oven to 190 ° C.

    Bring water to a boil in a large saucepan. Add the salt, stir to dissolve. Add the spaghetti and cook al dente for about 10 minutes according to the directions in the package. Drain the noodles in a colander and rinse with cold water for about 30 seconds to stop cooking.

    Heat the olive oil in a large pan or Dutch oven over medium heat. Add the onion, garlic, and 1 teaspoon of Italian spices and sauté for about 3 minutes until the onions are translucent.

    Add the marinara sauce, stir to combine. Cook for 2 to 3 minutes until the sauce is hot. Turn off the heating and stir in the cream. Season the sauce with more salt and pepper.

    Add the drained spaghetti to the sauce and stir. Add the shredded chicken and mix. Transfer the noodles to a 13×9 inch baking dish.

    Sprinkle the pasta with the crushed mozzarella and parmesan.

    Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more brownish finish, remove the foil and saute the casserole for about 2 to 5 minutes until lightly browned.

    Garnish with chopped parsley and serve immediately.

    Baked Chicken Spaghetti

    Amount per serving

    Calories 457
    Calories from Fat 171

    % Daily Value *

    fat 19g 29%

    Saturated fat 9g 45%

    cholesterol 67 mg 22%

    sodium 1461 mg 61%

    potassium 450 mg 13%

    carbohydrates 48g 16%

    Fiber 3g 12%

    Sugar 4g 4%

    protein 24g 48%

    Vitamin A. 731IU fifteen%

    vitamin C 6 mg 7%

    calcium 221 mg 22%

    iron 2 mg 11%

    * Daily percentages are based on a 2000 calorie diet.

    All nutritional information is based on third party calculations and is an estimate only. Every recipe and nutritional value depends on the brands, measuring methods and serving sizes you use per household.

    Ingredients:
    1 lb spaghetti noodles (should be thin variety, but not angel hair pasta)
    2 tablespoons olive oil
    1 medium yellow onion, chopped fine
    2 cloves garlic, minced
    1 pound lean ground beef or turkey
    ½ pound sweet or hot Italian sausage, skin removed
    2 ¼ cups Marinara Sauce (Rao’s Tomato Basil) plus more for spooning over top
    1 teaspoon salt
    1 teaspoon pepper
    ¼ teaspoon crushed red pepper
    3 large eggs
    1 cup WHOLE MILK ricotta cheese
    1 cup Mozzarella, shredded, divided
    1 cup fresh grated Parmesan cheese, divided (plus more for topping)
    2 tablespoons Italian parsley plus more for garnish

    Directions:
    Preheat oven to 350 degrees. Grease a 9” x 3” cake pan or deep dish pie pan with cooking spray or olive oil. (Spring form pan works best). You can also use a casserole dish.In a large pot of boiling salted water (about 2 teaspoons of salt), cook spaghetti noodles al dente (very firm to the touch). Drain pasta, reserving ½ cup pasta water. Do not rinse pasta. Set aside.In a skillet, over medium-high heat, sauté chopped onion and garlic in olive oil until soft and translucent. Add ground beef or turkey, Italian sausage, salt, pepper and crushed red pepper. Stir to incorporate and cook until browned. (Drain any excess grease.) Add marinara sauce and stir to combine. Cook for 5 minutes. Set aside to cool. In a large bowl, stir together the eggs, ricotta, ½ cup mozzarella, ½ cup parmesan, and parsley. Add the cooked spaghetti and meat sauce, stirring gently to fully incorporate ingredients. Spoon mixture into prepared pan, gently pressing spaghetti into pan. Top with the remaining mozzarella and parmesan cheese. Bake for about 25-30 minutes or until the cheese is bubbling and golden brown. Let sit for 5 minutes so spaghetti pie can set up. Spoon a couple of tablespoons of reserved marinara sauce onto plate. Slice spaghetti pie into wedges, place on top of the sauce. Spoon more sauce over top if desired. Sprinkle with parmesan cheese and fresh parsley.

    Original of the video here

    hi it’s Shandy Audrey great things are
    happening in the one minute kitchen love
    pasta
    how about baking it this spaghetti pie
    will satisfy here’s what you’ll need a
    pound of spaghetti that you’ll cook up
    and set aside then ground beef and pork
    and onion garlic a jar of pasta sauce
    and fresh parsley make a great meat
    sauce let that cool and set aside and
    finally combine Parmesan cheese shredded
    mozzarella ricotta and eggs and mix
    until smooth and creamy once you have
    all of your ingredients prepped you
    simply pour them in a large bowl and mix
    together to combine then spoon the pasta
    into a springform or any round pan and
    top with fresh grated mozzarella and
    finely grated parm and now it’s ready to
    bake up 350 degrees for about 25 minutes
    or until the top is a golden bubbly
    brown let it cool for about 10 minutes
    so the pasta firms up then spread a
    little tomato sauce on the bottom of
    your plate slice the spaghetti pie and
    nice sized wedges and serve up this
    delicious twist on a favorite Italian
    dish
    we’ll see you next time on the
    one-minute kitchen one-minute kitchen
    proudly presented by these sponsors
    [Music]

    Baked chicken spaghetti is an easy dinner casserole to feed a family. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.

    Try these other tasty sharable baked dinner recipes to make during the week, like this Tuna Noodle Casserole, Chicken Parmesan Casserole or Classic Baked Spaghetti.

    Baked Chicken Spaghetti

    Making a big tray of spaghetti is the ultimate comfort food to feed your family. Elevate the flavor of a simple marinara sauce with fresh ingredients and a touch of cream. To make this a more satisfying entree, I add in big pieces of chicken for extra protein. Top with melted cheese. This casserole is our family’s favorite Italian meal when I’m not making this irresistible baked ziti .

    How to Make Baked Chicken Spaghetti

    1. Boil the dried spaghetti noodles in salted water until al dente.
    2. Rinse the pasta with cold water and then drain.
    3. In a large pan, saute onions, garlic, and Italian seasonings in olive oil.
    4. Stir in the marinara sauce and cook until hot.
    5. Turn off the heat and stir in the heavy cream.
    6. Toss the spaghetti and shredded chicken with the sauce.
    7. Add the pasta to a casserole dish and top with mozzarella and parmesan cheese.
    8. Cover and bake until the cheese is melted, about 15 to 20 minutes.
    9. Garnish with parsley and serve the baked chicken spaghetti while hot.

    Make A Creamy Marinara Sauce

    To make this dish quick and easy, you can use store-bought marinara sauce as the base. I like to saute freshly chopped onions and garlic to add depth to the canned sauce. Some dried Italian seasonings add a pop of herbaceous notes.

    Make sure to turn off the heat when adding in the dairy. This process will prevent the cream from curdling. The fat from the cream adds a luscious texture to the sauce. You can double the recipe if you like extra saucy noodles.

    Chicken Options

    Use any type of cooked chicken to the dish. Sauteed, grilled, or baked chicken breasts work well. If I have leftover rotisserie chicken, it’s perfect for shredding and adding into the pasta. You will need at least 2 cups of chicken, but add 3 cups for more protein per serving.

    Baking The Pasta Casserole

    To add a cheesy crust to the pasta, I use shredded mozzarella and parmesan cheese. These cheeses give a melty texture and a lovely aged, nutty flavor from the parmesan. I cover the casserole dish and bake at 375 degrees. This temperature helps to melt the topping and heat the pasta without it drying out. If you like the cheese browned, broil it for a few minutes right before serving.

    Other Spaghetti Add-Ins:

    To make the sauce spicy, stir in some red pepper flakes. Mix in some freshly chopped basil, oregano, or parsley for a more potent herbal taste. If you want to put some vegetables into the dish, stir in some chopped and sauteed red bell pepper, spinach, or zucchini.

    Red and White Baked Spaghetti uses basic pantry ingredients for a delicious dinner idea that’s perfect for busy weeknights! An easy pasta dinner is sure to please even the pickiest eaters!

    How to Make Baked Spaghetti

    My Family’s Favorite Baked Spaghetti

    Having simple dinner recipes is such a necessity right now. I like to use basic pantry staples to help you put together a delicious meal for the whole family. Add a side of warm garlic bread and this is a huge hit!

    How to Make Baked Spaghetti

    Ingredients in Baked Spaghetti

    • spaghetti noodles
    • ground sausage
    • cooked shredded chicken
    • jar of pasta sauce
    • jar of alfredo sauce
    • mozzarella cheese

    How to Make Baked Spaghetti

    How To Make Baked Spaghetti

    1. Preheat oven to 350 degrees F. and cook spaghetti noodles according to package directions. Brown sausage in large skillet until cooked through. Place half of the cooked spaghetti noodles and ground sausage into a large mixing bowl. Add 3/4 of the pasta sauce and gently toss to combine. Place the red noodles into half of the baking dish. In another large bowl place the remaining half of the spaghetti, cooked shredded chicken and 3/4 of the alfredo sauce. Toss gently to combine and place in the second half of the baking dish. Top the red pasta side with the remaining red sauce and the white pasta side with remaining alfredo sauce. Top with shredded cheese and bake for 25-30 minutes until hot and cheese melted. Remove and serve warm.

    How to Make Baked Spaghetti

    Place the white portion of the noodles into one half of the baking dish, leaving half for the red noodles.

    How to Make Baked Spaghetti

    To prepare the red portion of the recipe add half of the noodles into a large bowl or pan, along with the cooked sausage and 3/4 of the pasta sauce. Stir to combine.

    How to Make Baked Spaghetti

    Add the red noodles to the second half of the baking dish.

    Top the red side with the remaining pasta sauce and top the dish with shredded Mozzarella cheese. Bake at 350 degrees F. for 25-30 minutes until hot and cheese melted.

    How to Make Baked Spaghetti

    Serve baked spaghetti warm with a nice side of garlic bread.

    How To Serve Baked Spaghetti

    Serve warm, a scoop of white noodles and scoop of red noodles. Garlic bread goes great as a side too. Store leftovers in an airtight container in the refrigerator for 3 days. Re-heat in the microwave as needed.

    Baked chicken spaghetti is an easy dinner casserole to feed a family. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.

    Try these other tasty sharable baked dinner recipes to make during the week, like this Tuna Noodle Casserole, Chicken Parmesan Casserole or Classic Baked Spaghetti.

    Baked Chicken Spaghetti

    Making a big tray of spaghetti is the ultimate comfort food to feed your family. Elevate the flavor of a simple marinara sauce with fresh ingredients and a touch of cream. To make this a more satisfying entree, I add in big pieces of chicken for extra protein. Top with melted cheese. This casserole is our family’s favorite Italian meal when I’m not making this irresistible baked ziti .

    How to Make Baked Chicken Spaghetti

    1. Boil the dried spaghetti noodles in salted water until al dente.
    2. Rinse the pasta with cold water and then drain.
    3. In a large pan, saute onions, garlic, and Italian seasonings in olive oil.
    4. Stir in the marinara sauce and cook until hot.
    5. Turn off the heat and stir in the heavy cream.
    6. Toss the spaghetti and shredded chicken with the sauce.
    7. Add the pasta to a casserole dish and top with mozzarella and parmesan cheese.
    8. Cover and bake until the cheese is melted, about 15 to 20 minutes.
    9. Garnish with parsley and serve the baked chicken spaghetti while hot.

    Make A Creamy Marinara Sauce

    To make this dish quick and easy, you can use store-bought marinara sauce as the base. I like to saute freshly chopped onions and garlic to add depth to the canned sauce. Some dried Italian seasonings add a pop of herbaceous notes.

    Make sure to turn off the heat when adding in the dairy. This process will prevent the cream from curdling. The fat from the cream adds a luscious texture to the sauce. You can double the recipe if you like extra saucy noodles.

    Chicken Options

    Use any type of cooked chicken to the dish. Sauteed, grilled, or baked chicken breasts work well. If I have leftover rotisserie chicken, it’s perfect for shredding and adding into the pasta. You will need at least 2 cups of chicken, but add 3 cups for more protein per serving.

    Baking The Pasta Casserole

    To add a cheesy crust to the pasta, I use shredded mozzarella and parmesan cheese. These cheeses give a melty texture and a lovely aged, nutty flavor from the parmesan. I cover the casserole dish and bake at 375 degrees. This temperature helps to melt the topping and heat the pasta without it drying out. If you like the cheese browned, broil it for a few minutes right before serving.

    Other Spaghetti Add-Ins:

    To make the sauce spicy, stir in some red pepper flakes. Mix in some freshly chopped basil, oregano, or parsley for a more potent herbal taste. If you want to put some vegetables into the dish, stir in some chopped and sauteed red bell pepper, spinach, or zucchini.

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    How to Make Baked Spaghetti

    Baked Spaghetti is hearty and family friendly with a crispy cheesy top layer and ground beef filling; your kids will ask for baked spaghetti every week!

    The more classic version of baked spaghetti, it costs less than our Baked Million Dollar Spaghetti (I kid I kid, we don’t use cream cheese in this version) and is easier to make than our Ultimate Meat Lasagna.

    How to Make Baked Spaghetti

    Baked Spaghetti is the perfect make ahead meal parents. I’m telling you, if our kids could vote on dinner every night, I’d be serving this 4 days a week. And when I do serve it I take it from my freezer! We try to bring more classic meals into the rotation than just this baked spaghetti. Here are some of our favorite classic dinners:

    More Classic Dinner Recipes:

    • Classic Pot Roast with Vegetables – with oven, slow cooker and instant pot directions, this is a family favorite!
    • Classic Beef Meatloaf – this recipe is tested and loved by clients over 10 years!
    • Perfect Simple Roast Chicken – this chicken is guaranteed to be crispy skinned!
    • Oven Baked Chicken and Rice – the chicken flavors the rice and the top layer is perfectly crispy!
    • Oven Baked Beef Tacos – enjoy your dinner too, all the tacos are prepped and made ahead then baked!

    If it’s your first time cooking a baked spaghetti recipe, this is a good one to try. Dinner tonight starts out like a traditional pasta dinner and ends like a hybrid of spaghetti and lasagna.

    How to Make Baked Spaghetti

    How to Make Baked Spaghetti:

    • Boil the spaghetti noodles until al dente, or one minute shy of the directions.
    • Brown your meat in a skillet and add in the Quick and Easy Marinara Sauce.
    • Whisk eggs, cheese and butter together and stir in your cooked spaghetti.
    • Layer your spaghetti mixture into a dish with layers of cheese and meat sauce.

    What you are making is basically a baked spaghetti casserole. But the best version of one you’ll ever taste. With crispy edges, mozzarella and cottage cheese this is a dish people will crowd the pan asking for seconds.

    WHAT GOES WITH BAKED SPAGHETTI?

    • Garlic Bread: A traditional favorite, and the perfect way to scoop up extra sauce.
    • Roasted Green Beans: Add some greens to the mix and roast them alongside the baking noodles.
    • Italian Salad Dressing: Try this dressing drizzled on garlic bread to give it an extra kick.

    A great way to end a rich dinner is with a light, fluffy Angel Food Cake.

    Alternatives to ground beef

    • Italian sausage: the seasonings in Italian sausage add a kick of flavor to the baked spaghetti.
    • Ground turkey: an alternative to red meat that is delicious and filling.
    • Ground tofu: tofu takes on a lot of the flavor of the sauce, and is a delicious vegetarian option.
    • Jackfruit: This one takes a little more prep, but its meaty texture is hearty and tasty.
    • Mushrooms: Delicious and versatile, mushrooms are great browned in melted butter.

    How to Make Baked Spaghetti

    SLOW COOKER VERSION

    If you are going to be out all day and want something ready when you get home, slow cookers are a great way to go. Slow cooking the spaghetti lets it stew in its own juices, infusing it with flavor.

    • Cook the spaghetti noodles in a pot of boiling water until al dente (still firm.)
    • Brown the ground beef in a pan with the chopped onion until cooked through, and then add in the marinara sauce and stir on medium heat.
    • Mix the eggs, cheese and butter together and add the cooked spaghetti noodles.
    • Layer the spaghetti mixture and the meat sauce into the slow cooker, and cook on low for 4 to 6 hours.

    STORING THE LEFTOVERS

    You can store your baked spaghetti and eat the left overs for a quick dinner later. According to USDA’s website:

    • Serving: You can leave the baked spaghetti out after serving for no longer than 2 hours.
    • Storing: You can store the spaghetti in a fridge for up to 3 days.
    • Freezing: You can freeze for 3 months.

    WHY BAKE?

    Baking spaghetti instead of just boiling it gives you the crispy, cheesy top layer that lasagna fans love. This easy baked spaghetti is a great middle ground between spaghetti dishes and a Traditional Baked Ziti.

    Baked Spaghetti is so much more than just tomato sauce over noodles, this easy recipe is a great meal for weekdays, since you will have leftovers for later dinners. Make it for the whole family and let the kids scoop out what they want (you’ll be surprised how much they eat.)

    How to Make Baked Spaghetti

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    How to Make Baked Spaghetti

    This Amazing Spaghetti Squash Recipes round-up shares 20+ of the greatest spaghetti squash recipes! For a variety of low carb and wellness diets — gentle for AIP, low carb for Keto, grain-free and delicious for fall and winter! With tips for how to bake them, these recipes provide fast and convenient meals that are utterly delicious.

    How to Make Baked Spaghetti

    Spaghetti squash for wellness diets

    Spaghetti squash took the world by noodle a few years back, and we’ve never been the same since. Whether we’re Keto, Paleo, Low Carb, AIP, Vegan, GAPS, Gluten-free, Low-FODMAP, into comfort food or ultra gourmet, there’s a huge appeal to eating pasta that isn’t pasta. We get all of the benefit that any veggie noodle provides (lots of fiber!), but this noodle magically appears just by baking the vegetable — no fancy zoodle-makers required.

    Called Spaghetti Marrow in England, this domesticated veggie is food-allergy-friendly, yet satisfying and delicious! It provides a palette of inspiration. It beckons you to baste it with flavor. Butter, pesto, and tomato/nomato sauce are just the beginning. This round-up lays out some of the best recipe options as well as teaching you the basics of how to get the best textured noodle when you cook them.

    Are spaghetti squash recipes good for you

    Yes! Spaghetti squash is high in B6, vitamin C, niacin, pantothenic acid, potassium and manganese. Rich in potassium and other minerals, as well as having a high water content, means the veggie has electrolyte qualities, helping to regulate the body’s pH and fluid balance! Wow, that’s pretty amazing for a vegetable.

    Also a good source of whole food fiber, low in calories and 92% water, eating spaghetti squash is a good way to feel full without bulking up on slow-to-digest carbohydrates. Containing a lot less sugar than all other winter squash, 50% less, makes it a good choice for those with diabetes or those trying to lose weight.

    What’s the best way to bake spaghetti squash

    How to Make Baked Spaghetti

    To get the most pronounced noodles, not soggy or slightly mushy ones, the best approach is to cut the squash in half and bake the halves face down on a greased cookie sheet. For this reason, I look for slightly smaller squash and buy two to feed our family. The smaller ones are easier to cut in half with a good sharp knife.

    Method

    Simply de-seed the halves (I like to use an ice cream scoop for this), rub their insides with animal fat, olive oil or ghee; then bake at 375 degrees Fahrenheit — until the strands shred easily and the edges are tinged with brown — about 45 minutes, depending on their size.

    PRO TIP: If you have trouble cutting the whole squash in half, bake it whole for the first 20 to 25 minutes. Then, using hot pads or an oven mitt, remove it from the oven, cut it in half, and proceed with the baking instructions as described — scooping out the seeds, rubbing the insides with fat and then baking for the additional time needed with the halves face down on a cookie sheet. The initial baking of it whole makes it very easy to cut in half!

    How to prep spaghetti squash recipes ahead of time

    My favorite way to make spaghetti squash is to bake them before I need them, usually on the weekends.

    I put a couple in the oven while I’m making another meal, usually when I’ve just returned from the market with them (and I’m not too hungry). I roast them and then … I put them in the fridge! The temptation to eat them immediately is somewhat assuaged by whatever else I’m cooking at the time. Then, when a tired weeknight rolls around, I have a super fast dinner ready to go!

    How to Make Baked Spaghetti

    Scraping out the noodles from their shells, sautéing the shreds in lots of animal fat, olive oil or ghee (with some fresh garlic and sea salt) and topping them with fresh herbs, sausage and freshly grated Parmesan cheese (for dairy eaters) makes an amazing meal — really quickly! Many other preparations, like the recipes below, can be made the same way. When the squash are baked and ready, the rest comes together efficiently.

    TWO FAST WEEKNIGHT MEALS WITH PRE-COOKED SPAGHETTI SQUASH

    Two meals we make in our home with this technique (of pre-baking the squash) are: Spaghetti Squash Fried Rice and Spaghetti Squash Savory Pancakes. Both delicious, satisfying and with few ingredients, they make gorgeous dinners with little effort required.

    SPAGHETTI SQUASH RECIPES

    What follow are 20+ amazing grain-free spaghetti squash recipes. Many of the recipes are created with busy lives in mind = fast & easy recipes!

    I hope you’re inspired as you peruse the variety. I’ve separated the recipes below into 4 categories:

    • Simple Noodle Dishes
    • Casseroles
    • Easy TOPPINGS for Baked Spaghetti Squash
    • Breakfast Recipes and Other Treats

    Simple Noodle Dishes

    How to Make Baked Spaghetti

    Spaghetti Squash Fried Rice (GF, Keto, Paleo, AIP, GAPS, Whole30, Vegan option: omit the proteins)