Easy & Cheesy Baked Spaghetti

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 lb)minced beef (93% lean)
• 1 mediumyellow onion, chopped
• 30 ml (2 tablespoons)Italian seasoning
• 5 ml (1 teaspoon)red pepper flakes
• to tastekosher salt and freshly ground black pepper
• 30 ml (2 tablespoons)garlic paste
• 1 tablespoon, packedbrown sugar
• 907 g (32 ounces)jarred marinara sauce
• 454 g (1 lb)spaghetti
• 227 g (8 ounces; about 2 cups)shredded Italian cheese blend
• 113 g (1 cup)shredded mature Cheddar cheese
• 50 g (½ cup), plus extra for servingfreshly grated Parmesan
• optionalfresh parsley, chopped, for garnish

Instructions

1. 1

   Prepare the dish

   Heat the oven to 190°C (375°F). Coat a 23 × 33 cm (9 × 13-inch) baking dish with non-stick spray and set it aside.

2. 2

   Cook the spaghetti

   Bring a pot of salted water to the boil and cook the spaghetti according to the packet directions, stopping 2–3 minutes early. Drain it and set aside.

3. 3

   Brown the beef

   Meanwhile, heat the olive oil in a large Dutch oven or deep sauté pan over medium-high heat, swirling to coat the base. Add the beef, break it up with a wooden utensil and cook, stirring often, until browned and slightly crisp, about 6–7 minutes.

4. 4

   Soften the onion

   Add the chopped onion and cook with the beef until tender, about 3–4 minutes. Stir in the Italian seasoning, red pepper flakes, and salt and pepper to taste.

5. 5

   Mix the sauce

   Stir in the garlic paste, brown sugar and marinara sauce. Simmer for 2–3 minutes, then take the pan off the heat. Add the drained spaghetti and toss until the strands are coated in sauce.

6. 6

   Fill the dish

   Carefully transfer the sauced spaghetti to the prepared baking dish and spread it evenly.

7. 7

   Add the cheese

   Combine the Italian cheese blend, Cheddar and grated Parmesan in a bowl, then scatter the mixture evenly over the spaghetti.

8. 8

   Bake until golden

   Bake uncovered at 190°C (375°F) for 20 minutes, until the cheese is slightly bubbly and crisp and the top is golden. For a crispier topping, broil for 1–2 minutes if desired. Leave to cool for 5–7 minutes before serving.

9. 9

   Garnish and serve

   Add chopped parsley if desired. Serve portions with a spatula or tongs and offer extra freshly grated Parmesan.

What is baked spaghetti?

Baked spaghetti is an American casserole-style pasta dish: cooked spaghetti is combined with a meat sauce, topped with cheese and baked. It brings the familiar flavours of spaghetti with marinara to the table in a sliceable, shareable form.

This version uses a tomato-and-beef sauce and a mix of Italian cheeses, Cheddar and Parmesan. Cooking the pasta briefly before baking helps it finish in the oven without becoming too soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 34g protein, 62g carbs, 22g fat.

The spaghetti and brown sugar provide most of the carbohydrates, while olive oil, beef and the cheese topping contribute much of the fat. Beef and the three cheeses supply most of the protein. Serve a portion with salad or vegetables to add freshness and balance the plate.

Build a savoury meat sauce

Brown the beef: Give it room in the pan and stir regularly so it browns rather than simply steams. The recipe uses 93% lean beef, which brings savoury flavour without as much rendered fat as a fattier mince.

Season the base: Onion softens alongside the beef, while Italian seasoning and red pepper flakes bring herbal warmth and a little heat. Garlic paste, brown sugar and jarred marinara round out the sauce; simmer them together briefly before adding the pasta.

Keep the pasta firm

Undercook it: Boil the spaghetti for 2–3 minutes less than the packet instructions. It will continue cooking in the sauce and oven, so draining it while still firm helps preserve its texture.

Coat it well: Toss the drained strands through the sauce before transferring them to the dish. Spreading the mixture evenly makes it easier for the cheese topping to cover the pasta.

Make the cheese topping

Blend the cheeses: Italian cheese blend and Cheddar make a generous topping, while Parmesan adds a savoury, salty note. Mixing them together before scattering helps distribute the different cheeses across the dish.

Watch the finish: Bake uncovered until the topping is golden, slightly bubbly and crisp. If you want a more browned surface, the optional 1–2 minutes under the broiler can do that quickly, so keep an eye on it.

Time the bake and rest

The recipe takes 45 minutes in total, including a 20-minute bake. You can prepare the sauce while the spaghetti cooks, then assemble the dish once both are ready.

Rest it for 5–7 minutes after baking before serving. This short pause lets the hot pasta settle and makes portions easier to lift from the dish.

Round out the meal

Serve the baked spaghetti with a green salad or steamed vegetables for freshness alongside the rich pasta and cheese. Garlic bread also suits the tomato sauce, though it makes the meal more filling.

Add parsley if you like a fresh finish, and pass extra Parmesan at the table. A crisp salad with a simple vinaigrette balances the dish's soft, savoury texture.

Recipe notes & tips

• Use a large pot so the spaghetti can cook without sticking together.
• Salt the pasta water before adding the spaghetti.
• Break the beef into small pieces as it browns for an even texture.
• Taste the sauce before combining it with the pasta and adjust the salt and pepper.
• Spread the cheese right to the edges for an even topping.
• Let the dish rest for 5–7 minutes before cutting or lifting portions.

Variations

• Add mushrooms: Cook sliced mushrooms with the onion until tender.
• Use turkey: Swap the beef for minced turkey and brown it in the same way.
• Increase the heat: Add extra red pepper flakes to the sauce.
• Add vegetables: Stir cooked, chopped spinach into the sauce before mixing in the pasta.
• Try mozzarella: Replace some of the Italian cheese blend with shredded mozzarella for a stretchy topping.

Common mistakes to avoid

• Overcooking the spaghetti: Stop boiling it 2–3 minutes before the packet time so it can finish in the oven.
• Crowding the beef: Use a large pan and stir often so the mince can brown rather than steam.
• Skipping the sauce toss: Coat the pasta thoroughly before baking to distribute the meat sauce through the dish.
• Uneven topping: Spread the cheese mixture across the whole surface so the edges do not dry out.
• Leaving the broiler unattended: Check continuously during the optional 1–2 minutes because the cheese can brown quickly.
• Serving straight from the oven: Rest the dish for 5–7 minutes so portions are easier to lift.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the oven or microwave until hot throughout; a splash of water or extra sauce can help keep the pasta moist.

Frequently asked questions