Ultimate Baked Spaghetti with saucy noodles and satisfying bites—great warm or chilled for lunches and picnics.
Weeknight Hero: Saucy Baked Spaghetti for Meals & Make-Ahead Wins
A saucy, sturdy baked spaghetti that holds together for lunches, picnics, and comforting family dinners—easy to assemble and even easier to love.
This is the kind of casserole that answers the perennial question: what’s for dinner when everyone’s arriving at different times? Saucy strands of spaghetti threaded through a rich meat-and-tomato sauce turn into satisfying, scoopable bites that travel and reheat beautifully—eat it piping hot straight from the oven or slice into portions for lunchboxes and cooler-side picnics.
The flavor comes from a simple but smart combo: ground beef for hearty comfort, removed-from-casings Italian sausage for savory depth, and onions and garlic to build that cozy base. Crushed tomatoes, tomato sauce, a touch of tomato paste and a splash of beef broth make a sauce that clings to the noodles; a pinch of sugar and Italian seasoning pulls the acidity and herbs into balance so every forkful feels complete.
Small technique notes that make a big difference: stop the spaghetti 1–2 minutes before the package time so it finishes tender in the oven, and drain excess fat if the pan is greasy so the bake stays saucy rather than oily. Lightly oil the baking dish so portions lift cleanly, and don’t be shy about assembling ahead—this one actually tastes more cohesive after a chill in the fridge, and it freezes well for future weeknight rescues.
Yields a generous 6 servings and rewards simple sides—crisp salad, garlicky bread or roasted vegetables. Whether you’re feeding a crowd, packing lunches for the week, or craving something reliably comforting, this baked spaghetti is an easy, make-ahead meal that checks all the boxes.
Ingredients
How to Make The Ultimate Baked Spaghetti
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil and cook the spaghetti 1–2 minutes less than package directions (about 8 minutes) so it’s al dente; drain and return to the pot.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat, add chopped yellow onion and cook until soft (3–4 minutes), then add minced garlic and cook 30 seconds until fragrant.
- Add ground beef and removed-from-casings Italian sausage to the skillet; break up with a spoon and brown until no pink remains, about 6–8 minutes. Drain excess fat if the pan is very greasy.
- Stir crushed tomatoes, tomato sauce, tomato paste, beef broth, sugar, Italian seasoning, red pepper flakes, 1 tsp salt and 1/2 tsp pepper into the meat; bring to a simmer and cook 10–12 minutes to meld flavors and slightly thicken.
- In a medium bowl combine ricotta, the large egg, half the Parmesan, chopped parsley, and the remaining 0.5 tsp salt and 1/2 tsp black pepper; stir until smooth.
- Fold the meat sauce into the cooked spaghetti until evenly coated, then fold in the ricotta mixture so the pasta is well mixed and saucy. Transfer everything to the prepared baking dish, smoothing the top.
- Top the pasta with shredded mozzarella and the remaining Parmesan, cover tightly with foil, and bake 20 minutes. Remove foil and bake an additional 12–15 minutes until cheese is melted and bubbly and edges are slightly browned.
- Let the baked spaghetti rest 10 minutes before serving so it sets for slicing. Garnish with extra chopped parsley and an optional pinch of red pepper flakes.
Recipe Card
The Ultimate Baked Spaghetti
Ultimate Baked Spaghetti with saucy noodles and satisfying bites—great warm or chilled for lunches and picnics.
- Prep
- 20 min
- Cook
- 55 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil and cook the spaghetti 1–2 minutes less than package directions (about 8 minutes) so it’s al dente; drain and return to the pot.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat, add chopped yellow onion and cook until soft (3–4 minutes), then add minced garlic and cook 30 seconds until fragrant.
- Add ground beef and removed-from-casings Italian sausage to the skillet; break up with a spoon and brown until no pink remains, about 6–8 minutes. Drain excess fat if the pan is very greasy.
- Stir crushed tomatoes, tomato sauce, tomato paste, beef broth, sugar, Italian seasoning, red pepper flakes, 1 tsp salt and 1/2 tsp pepper into the meat; bring to a simmer and cook 10–12 minutes to meld flavors and slightly thicken.
- In a medium bowl combine ricotta, the large egg, half the Parmesan, chopped parsley, and the remaining 0.5 tsp salt and 1/2 tsp black pepper; stir until smooth.
- Fold the meat sauce into the cooked spaghetti until evenly coated, then fold in the ricotta mixture so the pasta is well mixed and saucy. Transfer everything to the prepared baking dish, smoothing the top.
- Top the pasta with shredded mozzarella and the remaining Parmesan, cover tightly with foil, and bake 20 minutes. Remove foil and bake an additional 12–15 minutes until cheese is melted and bubbly and edges are slightly browned.
- Let the baked spaghetti rest 10 minutes before serving so it sets for slicing. Garnish with extra chopped parsley and an optional pinch of red pepper flakes.
Nutrition
- Carbohydrates
- 66
- Saturated Fat
- 17
- Sodium
- 750
- Fiber
- 3.5
- Unsaturated Fat
- 25
- Protein
- 47
- Fat
- 43
- Cholesterol
- 120
- Trans Fat
- 1
- Calories
- 890
- Sugar
- 7