Save It The first time I made Tini's Baked Spaghetti, I was trying to impress someone who claimed they didn't like casseroles. I'd been thinking about how mac and cheese always disappears at potlucks, but spaghetti feels incomplete without that creamy element. So I decided to build both into one dish, layering noodles with a silky cheese sauce and a meaty tomato base, then sliding it into the oven. When it came out bubbling and golden, I knew I'd found something special.
I remember my neighbor smelling it through the kitchen window and just showing up at the door asking what I was making. She stayed for dinner, had three servings, and asked for the recipe before she even left the table. That's when I realized this dish had real staying power—it's the kind of thing people come back for.
Ingredients
- Spaghetti (12 oz): Al dente is your target here; a minute or two short of the box instructions keeps the noodles from turning mushy under the oven's heat.
- Unsalted butter and all-purpose flour (2 tbsp each): These two make your roux, the foundation of a sauce that doesn't break or separate.
- Whole milk (2 cups): Whole milk matters more than you'd think—it creates a richer sauce than low-fat alternatives.
- Shredded mozzarella (1 cup plus 1/2 cup for topping): Use whole milk mozzarella if you can find it; the flavor difference is noticeable.
- Sharp cheddar (1 cup): Don't skip the sharp version; mild cheddar gets lost in this mixture.
- Grated Parmesan (1 cup total): Real Parmesan, not the green can, gives you a sharper bite that balances the richness.
- Ground beef (1 lb): Lean or regular ground beef both work; regular gives you more flavor but drain it well.
- Onion and garlic: Mince the onion small so it melts into the sauce rather than staying chunky.
- Marinara sauce (24 oz jar): Pick one you'd eat straight from a spoon; this is the flavor foundation of the meat layer.
- Italian herbs, red pepper flakes, salt, pepper, nutmeg: The nutmeg sounds odd but it's the secret that makes the cheese sauce taste like it came from somewhere special.
Instructions
- Get your oven ready and prep your stage:
- Set your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. Having everything within arm's reach before you start cooking makes the next steps flow smoothly.
- Cook the spaghetti until it just gives way:
- Boil salted water and cook the spaghetti a full minute or two before the box suggests it's done. You want it firm enough that it won't turn into mush when it bakes.
- Brown the ground beef and build the meat sauce:
- In a large skillet over medium-high heat, cook the beef until it's no longer pink, breaking it up as it cooks. Drain off the excess fat—don't skip this step or your sauce will be greasy.
- Soften the onion and garlic into the beef:
- Lower the heat to medium, add the chopped onion and minced garlic, and let them cook until soft and fragrant, about 3 minutes. You'll smell when they're ready.
- Simmer the meat sauce into harmony:
- Stir in the marinara sauce, Italian herbs, red pepper flakes, salt, and pepper. Let it bubble gently for 5 minutes so the flavors marry together, then set it aside.
- Make your cheese sauce from scratch:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute, stirring constantly, until it loses that raw flour taste.
- Coax the milk into a silky sauce:
- Gradually whisk the milk into the roux, a little at a time, so it stays smooth instead of lumpy. Keep stirring until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- Fold in the cheeses until they melt into luxury:
- Remove from heat and stir in all three cheeses, the salt, pepper, and a whisper of nutmeg. Stir until completely smooth and creamy.
- Unite the spaghetti with the cheese sauce:
- Pour the cheese sauce over the cooked spaghetti and fold everything together until every strand is coated. This takes a minute but it's worth the care.
- Layer it all into the baking dish:
- Spread half the cheesy spaghetti across the bottom of the prepared baking dish. Top that with half the meat sauce, then repeat with the remaining spaghetti and meat sauce.
- Crown it with cheese for a golden finish:
- Scatter the remaining mozzarella and Parmesan over the top, giving it an even layer that will turn golden and crispy.
- Bake until it's bubbling at the edges and golden on top:
- Bake for 25 to 30 minutes; you're looking for it to bubble around the edges and the top to turn golden brown. Let it rest for 10 minutes after coming out of the oven so it sets slightly and holds together when you scoop it.
Save It There's something about watching this dish bake that feels like the oven is doing all the work while you stand there with a glass of wine, knowing you've created something that's going to make people happy. That quiet satisfaction before you pull it out is half the reason I make it.
Why This Works as a Crowd-Pleaser
This recipe exists in that sweet spot between homey and impressive. It's not fussy enough to stress you out, but it looks and tastes like you spent hours on it. Kids ask for seconds, adults go quiet while they're eating it, and there are usually barely any leftovers. The combination of a creamy cheese layer and a tangy meat layer means both sides of the table—the mac and cheese lovers and the marinara devotees—get what they want.
Make It Your Own
I've swapped the ground beef for ground turkey when I wanted something lighter, and it works beautifully. Sautéed mushrooms or bell peppers stirred into the meat sauce add another dimension without changing the whole equation. Some nights I've added a pinch of garlic powder to the cheese sauce, or cracked red pepper into the meat layer if I'm cooking for someone who likes heat. The framework is solid enough that it can handle your preferences and pantry on any given day.
What to Serve Alongside
This casserole is rich and filling, so I usually balance it with something bright and green. A simple salad with a sharp vinaigrette cuts through the richness and refreshes your palate between bites. Garlic bread is the obvious sidekick, but honestly, crusty bread alone is enough if you're in a hurry. If you want to be intentional about it, a medium-bodied red wine like Chianti plays beautifully with both the cheese and the tomato—it's the kind of detail that makes a weeknight dinner feel a little more thoughtful.
- Pair with a crisp green salad dressed in a tangy vinaigrette to cut through the richness.
- Serve warm crusty bread for soaking up any cheese sauce that's left on the plate.
- A glass of Chianti or similar red wine makes the whole meal feel like an occasion.
Save It This is the kind of recipe that fills your kitchen with warmth and brings people to the table. It's been tested through dinner parties and weeknight exhaustion, and it shows up every time.
Recipe FAQs
- → What cheeses are used in this baked spaghetti?
Mozzarella, sharp cheddar, and Parmesan cheeses combine to create a rich, creamy sauce and topping.
- → Can I substitute the ground beef with another protein?
Yes, ground turkey or plant-based meat alternatives work well for lighter or vegetarian options.
- → How is the cheese sauce prepared?
Butter and flour are cooked to form a roux, then milk is whisked in until thickened before adding shredded cheeses and seasoning.
- → What bake temperature and time are recommended?
Bake at 375°F (190°C) for 25 to 30 minutes until bubbly and golden on top.
- → What sides complement this baked spaghetti?
A simple green salad and garlic bread are ideal for balancing the rich flavors of the casserole.
- → Can I add vegetables to this dish?
Yes, sautéed bell peppers or mushrooms can be added for extra texture and flavor variety.