Cheesy Baked Spaghetti with Meat Sauce
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An ultimate comfort food, this Baked Spaghetti with Meat Sauce features a hearty sauce and loads of gooey cheesy goodness! Perfect for entertaining or a casual weeknight dinner!
baked spaghetti with meat sauce recipe
If you’ve never baked spaghetti before you’re in for a delight that’s sure to become a staple in your family!
This Baked Spaghetti with Meat Sauce Recipe has everything to make this a comforting meal! A hearty meat sauce made with ground beef, peppers, onions and mushrooms, paired with spaghetti and topped with mozzarella cheese and smoked applewood cheddar!
If you’re looking for a comforting casserole recipe and want to feed some hungry mouths, then this is the perfect recipe for you! You can make this with leftover spaghetti to save you lots of time! Of course, if you want to eat this awesome casserole without the spaghetti laying around, then definitely feel free to make it fresh - I sure did!
Be sure to watch the video at the bottom of this post to watch how this amazing casserole comes together! If you’re not already, please subscribe to my YouTube channel! Also make sure to hit the bell icon so you receive the notifications when the video recipes go live! I love to share the recipes in video form so that you’re set up for success when you give this a try! Let’s get cooking!
Ingredients for Baked Spaghetti Casserole
We’ll go over the ingredients that are needed for the meat sauce and for the actual baked spaghetti casserole. Don’t forget to scroll down to the bottom of this post for the FULL PRINTABLE RECIPE CARD to see all the ingredients and their quantities, and to save the recipe for later! The recipe card is excellent because you can scale the recipe based on the size of your casserole and how many portions you’d like to make! The card will adjust all the ingredient quantities so you don’t have to do any math - everything is automatically adjusted!
For the Meat Sauce
Ground beef
Portobello mushroom
Poblano pepper
Red onions
Garlic
Red chilli flakes
For the Casserole
Mozzarella cheese
Smoked applewood cheddar
Fresh basil
How to Make Baked Spaghetti
Preheat the oven at 400 F.
Heat olive oil on medium heat and once hot, add the onions, poblano peppers and garlic. Saute until the veggies have softened slightly and have a sheen. Then add the mushrooms.
Season with a pinch of salt and cook while stirring until the mushrooms have released most of their moisture.
Create a well in the middle of the pan and add all of the minced meat. Break down any large chunks of meat and season with salt and pepper. Cook until the meat is no longer pink.
Add the can of san marzano tomatoes and break down any whole tomatoes to smaller chunks using the back of a spoon. Stir well and bring the sauce to a gentle simmer.
Season with oregano and chili flakes and reduce the sauce until it has thickened slightly.
Cook your pasta as per package directions. Make sure to cook the pasta 2-3 minutes short of al dente. The pasta should not be fully cooked as it will continue to cook in the oven.
Drain the water from your pasta when it has cooked add your pasta into a casserole and then pour in the sauce, mix well.
Top with the mozzarella and cheddar cheese. Cover and bake the casserole for 25-30 minutes.
Optionally, cook uncovered for the last 10 until the cheese is bubbly. Top with fresh basil, serve hot and enjoy.
Tips for the best baked spaghetti casserole
Try not to overdo the sauce with seasoning - great quality tomatoes is all you need to make this casserole great.
If you cannot find fresh San Marzano tomatoes, looks for a can that specifies the type of tomatoes being used.
Season and taste the dish at every stage for the best tasting casserole.
Use a carving fork to make serving spaghetti a breeze.
Can I make this baked spaghetti vegetarian?
Yes you sure can! If you want a vegetarian option, then check out my Easy Baked Spaghetti recipe! It’s quick, easy, and super tasty! That was one of my first recipes I’ve ever shared on the blog, and I based this recipe from that one!
Do I cover the casserole as it bakes?
You can can either bake your casserole covered or uncovered. It’ll depend on your preference. I’ll go over why you may want to bake covered or uncovered.
If you cook your Baked Spaghetti Casserole covered, then the cheese will be very molten and gooey. However, if you cook uncovered, then you’ll get some nice brown spots on your cheese that add flavour, and the corners of your baked spaghetti will have a little char and crunch with flavourful brown bits. I personally like the crispiness, however, when making this for my girlfriend, she really enjoys the gooey pully cheese without the crust!
If you want the best of both worlds, as I am doing here, then you’ll bake the casserole mostly covered, and then remove the lid for the last couple of minutes. You’ll get a few brown spots but overall you’ll have some gooey molten cheese! I love this KitchenAid casserole because it comes with a lid! If you don’t have a lid for your casserole, then cover the casserole with aluminum foil.
WHAT TO SERVE WITH Baked Spaghetti with Meat Sauce
Baked Spaghetti with Meat Sauce can totally be enjoyed on its own, but if you are looking for a great pairing, then here are some options!
Cheesy Mozzarella Sticks: Deep fried mozzarella sticks will be awesome to have if you’ve got some extra meat sauce laying around!
Buffalo Chicken Wings: A delicious appetizer that you can munch on while your casserole bakes! I don’t know about you, but I get hungry while food is cooking and I have my before-dinner snacks! You can bake these with your baked spaghetti, but if you have an air fryer, then this will speed up the process!
Grilled Chicken Caesar Salad: A satisfying salad loaded with juicy grilled chicken and bacon! This is the perfect way to get in your greens along with your pasta with some extra protein!
Of course, I would recommend a baguette or any crusty bread such as a Belgian bread or ciabatta to scoop up any extra sauce from the plate and the casserole!
Can I make baked spaghetti casserole ahead of time?
Perhaps you’re making this Baked Spaghetti Casserole for a family gathering. For best results, I would serve this fresh. However, you can assemble the casserole right before baking and keep it covered in the fridge until you’re ready to bake.
To store leftover Baked Spaghetti Casserole, cover the casserole or transfer into an airtight container and store in the fridge. Because of the meat and cheese with the thinner noodles, I wouldn’t recommend keeping the baked spaghetti in the fridge for more than two days. To reheat, you could either add the casserole back in the oven, or if you’re in a hurry, you can microwave for 2-3 minutes, mixing at one-minute intervals to ensure it is entirely warmed through.
If your casserole is freezer-friendly, then you could freeze your assembled casserole before cooking. If your casserole doesn’t have a lid, cover the casserole with plastic wrap. Place your casserole a large Ziploc bag to ensure that there won’t be any freezer burn. Find a flat spot in your freezer and freeze for 2-3 months. To cook the Baked Spaghetti Casserole from frozen, let it thaw out in the fridge over night and then cook until the pasta is warmed through and the cheese is molten.
Other Casserole Recipes!
Watch How to Make Cheesy Baked Spaghetti with Meat Sauce Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Cheesy Baked Spaghetti Casserole with Meat Sauce
Ingredients
- 1-2 Tbsp extra virgin olive oil
- 1/2 Cup red onions, diced
- 1 poblano pepper, diced
- 2-3 garlic cloves, minced
- 1 portobello mushroom
- 6-8 oz ground beef
- salt and pepper to taste
- 1/2 tsp oregano
- 1/2 tsp red chilli flakes
- 1 x 28 oz Italian/San Marzano type tomatoes
- 8 oz spaghetti
- 1/2 Cup mozzarella cheese
- 1/2 Cup smoked applewood cheddar, diced 1/2 inch thick
- Fresh basil, for garnish
Instructions
- Preheat the oven at 400 F.
- Heat olive oil on medium heat and once hot, add the onions, poblano peppers and garlic. Saute until the veggies have softened slightly and have a sheen. Then add the mushrooms.
- Season with a pinch of salt and cook while stirring until the mushrooms have released most of their moisture.
- Create a well in the middle of the pan and add all of the minced meat. Break down any large chunks of meat and season with salt and pepper. Cook until the meat is no longer pink.
- Add the can of san marzano tomatoes and break down any whole tomatoes to smaller chunks using the back of a spoon. Stir well and bring the sauce to a gentle simmer.
- Season with oregano and chili flakes and reduce the sauce until it has thickened slightly.
- Cook your pasta as per package directions. Make sure to cook the pasta 2-3 minutes short of al dente. The pasta should not be fully cooked as it will continue to cook in the oven.
- Cook your pasta as per package directions. Make sure to cook the pasta 2-3 minutes short of al dente. The pasta should not be fully cooked as it will continue to cook in the oven.
- Optionally, cook uncovered for the last 10 until the cheese is bubbly. Top with fresh basil, serve hot and enjoy.
Nutrition Facts
Calories
598.5Fat (grams)
25.58Sat. Fat (grams)
8.79Carbs (grams)
66.11Fiber (grams)
6.07Net carbs
60.04Sugar (grams)
9.58Protein (grams)
26.63Sodium (milligrams)
246.99Cholesterol (grams)
58.38Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
