Baked Spaghetti

Looking for a comforting dish that combines the richness of a homemade Bolognese with the cheesy satisfaction of a casserole? Baked Spaghetti is your answer. It’s a crowd-pleasing meal that transforms simple pantry staples into layers of saucy pasta and melted cheese. Perfect for busy weeknights, family gatherings, or even as a make-ahead freezer meal, this recipe delivers all the flavors of traditional spaghetti with an irresistible baked twist.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Comfort Food Classic – Layers of pasta, meat sauce, and gooey cheese make this dish cozy and satisfying.
• Perfect for Crowds – Easy to prepare in a large casserole dish, making it ideal for family dinners or potlucks.
• Balanced Flavors – The slow-simmered Bolognese adds depth and richness you won’t find in quick pasta bakes.
• Make-Ahead Friendly – Assemble in advance and bake when ready, or freeze portions for later.
• Lasagna Vibes, Less Effort – All the cheesy, saucy goodness without the fuss of layering sheets of pasta.

Ingredients Needed

For the Bolognese Sauce

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 large onion, finely chopped
• 1 carrot, finely diced (optional, for sweetness)
• 1 celery stalk, finely diced (optional, for flavor depth)
• 750 g (1.5 lb) ground beef (minced)
• ¾ cup (185 ml) dry red Red grape juice (substitute with beef stock or water if preferred)
• 3 beef bouillon cubes, crumbled
• 1.2 kg (2.4 lb) canned crushed tomatoes
• ¼ cup tomato paste
• 1–3 tsp white sugar (to balance acidity, as needed)
• 2 tsp Worcestershire sauce
• 3 dried bay leaves
• 2 sprigs fresh thyme (or ½ tsp dried thyme/oregano)
• Salt and black pepper, to taste

For the Spaghetti Bake

• 500 g (1 lb) spaghetti
• 8–10 slices Swiss cheese (or another melting cheese, enough for one layer)
• 2 cups (200 g) shredded mozzarella cheese

How to Make Baked Spaghetti

Step 1 – Prepare the Sauce

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. Add garlic and onion, cooking for about 2 minutes until fragrant.
3. Stir in celery and carrot; cook 3–4 minutes until softened (this builds sweetness and depth).
4. Increase heat to high, add the ground beef, and break it apart with a spoon. Cook until browned all over.
5. Pour in the Red grape juice, simmering for 2 minutes to reduce slightly.
6. Stir in tomatoes, tomato paste, bouillon, Worcestershire sauce, bay leaves, thyme, and a pinch of sugar if needed.
7. Reduce heat to low, cover, and let simmer for at least 45 minutes (up to 2 hours for best flavor). Stir occasionally and add a splash of water if it gets too thick.
8. Taste and adjust seasoning with salt and pepper.

Step 2 – Cook the Pasta

1. Preheat your oven to 180°C (350°F).
2. Boil spaghetti in salted water according to package directions, but reduce cooking time by 1 minute (this keeps it firm for baking).
3. Drain well, then toss pasta with just over half of the Bolognese sauce.

Step 3 – Assemble the Bake

1. Spread half the sauced pasta into a greased casserole dish.
2. Layer with Swiss cheese slices.
3. Add the remaining pasta and top with the rest of the sauce.
4. Sprinkle generously with mozzarella cheese.
5. Cover loosely with foil (to prevent sticking) and bake for 25 minutes.
6. Remove foil and bake for another 10 minutes until golden and bubbling.
7. Let rest 10–15 minutes, covered lightly with foil, before slicing like lasagna.

Serving and Storage Tips

• Serving: Garnish with fresh parsley or basil before serving. Pair with garlic bread and a crisp green salad for a complete meal.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm in the oven at 160°C (320°F) or microwave in portions until heated through.
• Freezer Option: Freeze assembled (unbaked) casserole tightly wrapped for up to 3 months. Bake straight from frozen, adding 15–20 minutes to cook time.

Helpful Notes

• Swap ground beef with turkey, chicken, or Italian sausage for variety.
• Add a pinch of chili flakes for a little heat.
• For extra creaminess, mix a spoonful of ricotta or cream cheese into the pasta before baking.
• Want it lighter? Use whole wheat or gluten-free spaghetti.

Conclusion

This Baked Spaghetti recipe takes the familiar comfort of spaghetti night and turns it into a cheesy, sliceable dish that’s perfect for sharing. With a rich homemade sauce, layers of pasta, and golden melted cheese, it’s a guaranteed family favorite.

If you try this recipe, please leave a comment and star rating below – I’d love to hear how it turned out! Don’t forget to share it with your friends on Pinterest and Facebook.
👉 What’s your favorite twist on baked pasta – extra veggies, spicy sausage, or a different cheese combo? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use a different cheese?

Yes! Cheddar, provolone, or Monterey Jack all work well. Each brings a slightly different flavor.

How do I make this gluten-free?

Simply swap the spaghetti with your favorite gluten-free pasta. Be sure not to overcook it before baking.

Can I make this ahead of time?

Absolutely. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.

Is this freezer-friendly?

Yes, it freezes beautifully. Assemble, wrap tightly, and freeze. Bake from frozen, adding extra cook time.

How thick should the sauce be?

The sauce should coat the back of a spoon – rich and slightly thick, but still saucy enough to coat the pasta evenly.