Cheesy Baked Spaghetti Casserole Recipe

Everyone’s favorite Baked Spaghetti Casserole is a comforting, hearty dish loaded with zesty marinara, tender pasta, savory Italian sausage, and a blanket of melted cheese. This warm, family-friendly twist on classic spaghetti is easy to prepare, stores well, and makes a satisfying meal for weeknights or gatherings.

Baked Spaghetti Casserole with Italian Sausage

Spaghetti is a classic canvas for many flavors. Whether you prefer a vegetarian version, a meaty casserole with sausage or ground beef, or a variation with chicken, a baked spaghetti casserole delivers comfort and crowd-pleasing appeal. It reheats well, freezes easily, and provides generous portions—perfect for feeding a family or bringing to potlucks.

How regular spaghetti differs from baked spaghetti

Regular spaghetti is boiled and served immediately with sauce. Baked spaghetti is boiled until slightly firm (al dente) and then assembled with sauce and cheese and baked. Baking lets the pasta absorb more sauce flavor and creates a gratin-like top of melted mozzarella and Parmesan.

Can you bake dry pasta?

Some recipes cook dry pasta directly in a high-liquid sauce in the oven, but for this casserole it’s best to partially cook the pasta first. The sauce and cheese for this recipe are not diluted, so pre-cooking the pasta until just tender prevents a watery casserole and ensures the layers finish perfectly baked and bubbly.

What you’ll need

This baked spaghetti recipe uses simple, easy-to-find ingredients. Below is a list with brief notes so you can prepare with confidence.

• Pasta: Dry spaghetti works well, but you can substitute other pasta shapes if desired.
• Sausage: Sweet Italian sausage is suggested for a mild, savory flavor. Use hot Italian sausage for more heat, or swap for ground beef, turkey, or chicken.
• Onion: One medium yellow (or white or red) onion, finely chopped.
• Garlic: Two cloves, minced. Jarred garlic or garlic powder may be used in a pinch.
• Salt and pepper: To taste, but a half teaspoon of each is a good starting point for this recipe.
• Pasta sauce: Use a robust marinara or other red sauce. Homemade or store-bought both work.
• Cheeses: Ricotta for a creamy middle layer, shredded mozzarella for gooey melt, and grated Parmesan for sharpness.
• Egg: One whole egg to bind the ricotta layer.
• Parsley: Chopped, optional as a garnish.

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Let’s make baked spaghetti

This recipe is straightforward and forgiving. Follow these steps for a rich, cheesy casserole that holds its shape and reheats beautifully.

1. Preheat the oven. Set oven to 350°F (175°C).
2. Boil the pasta. Bring a large pot of salted water to a boil. Add the spaghetti and cook until pliable but still firm to the bite (about 8 minutes). Drain thoroughly and set aside.
3. Make the meat sauce. While the pasta cooks, heat a large skillet over medium heat. Crumble in the Italian sausage and cook until browned, about 4–5 minutes. Add the chopped onion, garlic, salt, and pepper and cook until the onion is translucent, about 2 minutes. Stir in the marinara sauce, remove from heat, and set aside.
4. Prepare the ricotta mixture. In a bowl, whisk the ricotta and egg until smooth and combined.
5. Assemble the casserole. In a deep 9×13-inch casserole dish, spread half of the marinara sauce on the bottom. Add half of the cooked spaghetti in an even layer. Spread the ricotta mixture over the pasta. Top with the remaining spaghetti, pour on the rest of the marinara, then sprinkle with shredded mozzarella and Parmesan.
6. Bake. Cover the dish with foil and bake at 350°F for 30 minutes. If the pasta needs a little more time, keep it covered and bake another 5 minutes. Remove the foil and bake uncovered for 5–10 minutes, until the cheese is melted and bubbly and the edges are hot.
7. Garnish and serve. Remove from the oven, let rest briefly, then garnish with chopped parsley and additional Parmesan if desired. Serve warm.

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Tips and tricks

Use these practical suggestions to make the best baked spaghetti every time.

• Fat for browning: Italian sausage usually releases enough fat to brown without oil. If you use very lean sausage or ground turkey, add a tablespoon of oil to the pan to prevent sticking.
• Add vegetables: Fold in spinach, zucchini, mushrooms, or broccoli to boost fiber and nutrition. Lightly sauté vegetables before layering so they release less moisture during baking.
• Protein swaps: Replace sausage with ground beef, turkey, chicken, or a plant-based alternative to suit your taste or dietary needs.

Tasty serving suggestions

Baked spaghetti is satisfying on its own, but pairing it with a few simple sides makes a complete meal. Try garlic bread, a crisp green salad, or roasted vegetables. A chilled cucumber salad or a light vinaigrette-dressed lettuce complements the rich, cheesy casserole nicely.

Storing and reheating

• Store leftover casserole in an airtight container in the refrigerator for 3–5 days.
• To reheat in the oven, cover with foil and warm at 350°F for 20–30 minutes or until heated through. Individual portions can be reheated in the microwave until hot.

Can I freeze baked spaghetti?

• Yes. Portion the casserole, wrap each serving tightly in foil or plastic wrap, or place in an airtight freezer container. Freeze for up to three months.
• Thaw in the refrigerator before reheating for best texture and even heating.

Recipe

Ingredients (serves 8)

• 1 pound dry spaghetti
• 1 pound sweet Italian sausage (or preferred alternative)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 40 ounces marinara sauce
• 16 ounces ricotta cheese
• 1 whole egg
• 2 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• Chopped fresh parsley, optional for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Cook the spaghetti until pliable but still firm to the bite, about 8 minutes. Drain well and set aside.
3. While the pasta cooks, heat a large skillet over medium heat. Crumble in the Italian sausage and cook until browned, about 4–5 minutes. Add the onion, garlic, salt, and pepper and cook until the onion is translucent, about 2 minutes.
4. Pour in the marinara sauce, stir to combine, then remove from heat.
5. Whisk the ricotta and egg together in a bowl until smooth.
6. Spread half of the marinara sauce into a deep 9×13-inch casserole dish. Layer half of the pasta over the sauce, then spread the ricotta mixture evenly on top. Add the remaining pasta, pour on the remaining sauce, and finish with mozzarella and Parmesan.
7. Cover with foil and bake for 30 minutes. Remove foil and bake 5–10 minutes more until the cheese is melted and the edges are bubbling.
8. Remove from oven, garnish with chopped parsley and extra Parmesan if desired, and serve warm.

Nutrition (approximate per serving)

Calories: 655 kcal | Carbohydrates: 54 g | Protein: 32 g | Fat: 34 g | Saturated Fat: 16 g | Sodium: 1568 mg | Fiber: 4 g

Nutrition estimates are approximate and will vary with specific ingredients and portion sizes.

More casserole recipes

• Cabbage Roll Casserole Recipe
• Creamy Cheesy Broccoli Casserole
• Sweet Potato Casserole