Cheesy Baked Spaghetti with Ground Beef

A hearty, cheesy baked spaghetti casserole layered with rich meat sauce, tender spaghetti, and plenty of melted cheese. Perfect for a family dinner or make-ahead meal.

Ingredients

For the Meat Sauce

• 1 lb (450 g) ground beef
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 jar (24 oz / 680 g) marinara or spaghetti sauce
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional

For the Spaghetti

• 12 oz (340 g) spaghetti
• 1 tablespoon butter or olive oil
• 1 large egg
• ½ cup (50 g) grated Parmesan cheese

Cheese Layer

• 1½ cups (150 g) shredded mozzarella
• ½ cup (50 g) shredded cheddar or Italian cheese blend
• ½ cup (50 g) ricotta cheese, optional
• 2 tablespoons grated Parmesan

Instructions

1. Cook the spaghetti

Bring a large pot of salted water to a boil.

Cook spaghetti 1–2 minutes less than the package directions so it remains slightly firm.

Drain well and toss with butter or olive oil.

Allow it to cool for a few minutes.

2. Prepare the meat sauce

Heat olive oil in a large skillet over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it into small pieces.

Add onion and cook for another 3–4 minutes.

Add garlic and cook for 30 seconds.

Stir in marinara sauce, crushed tomatoes, Italian seasoning, oregano, paprika, salt, pepper, and red pepper flakes.

Simmer uncovered for 10–15 minutes, stirring occasionally.

3. Prepare the spaghetti mixture

In a large bowl, whisk together the egg and Parmesan.

Add the cooked spaghetti and toss until evenly coated.

4. Assemble

Preheat oven to 375°F (190°C).

Grease a 9 × 13-inch (23 × 33 cm) baking dish.

Spread a thin layer of meat sauce across the bottom.

Add half of the spaghetti.

Spread half of the remaining meat sauce over the spaghetti.

If using ricotta, spoon small portions over this layer.

Sprinkle with some mozzarella and cheddar.

Add the remaining spaghetti, followed by the remaining meat sauce.

Finish with the remaining mozzarella, cheddar, and Parmesan.

5. Bake

Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbling.

For a more golden top, broil for 1–2 minutes, watching carefully.

6. Rest and serve

Let the baked spaghetti rest for 10–15 minutes before slicing.

Garnish with fresh parsley or basil and serve warm.

Nutrition Information

Approximate per serving, based on 8 servings:

• Calories: 450–500
• Protein: 27–30 g
• Carbohydrates: 45–50 g
• Fiber: 4–6 g
• Net carbs: 40–45 g
• Fat: 18–22 g
• Saturated fat: 8–10 g
• Sodium: 700–900 mg

Nutrition varies according to the beef, pasta, sauce, and amount of cheese used.

Nut Information

• Nuts: None
• Peanuts: None
• Tree nuts: None
• Flour: None added
• Eggs: Yes
• Dairy: Yes
• Gluten: Yes, from regular spaghetti

To Make It Lower Carb

Replace the spaghetti with spaghetti squash, zucchini noodles, or a low-carb pasta. Use a no-added-sugar tomato sauce and adjust the cheese according to your preference.

Q&A

Q: Can I prepare this ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.

Q: Can I freeze baked spaghetti?
Yes. Cool completely, portion it into airtight containers, and freeze for up to about 2–3 months.

Q: Can I use ground turkey?
Absolutely. Ground turkey or chicken works well instead of beef.

Q: Can I skip the ricotta?
Yes. The casserole will still be creamy and cheesy from the mozzarella and Parmesan.

Q: Why should I slightly undercook the spaghetti?
It continues cooking in the oven. Starting with slightly firm pasta prevents the finished casserole from becoming mushy.

Q: How do I get the really golden cheesy top?
Remove the foil during the final 10–15 minutes and briefly broil at the end. Watch it closely because the cheese can brown quickly.