Cheesy Baked Spaghetti with Meat Sauce
This is the kind of dinner that makes the whole house smell like home. You know the one — that cozy, garlicky tomato-sauce aroma drifting out of the kitchen, the oven humming away, and everyone suddenly “just happening” to wander in and ask when it’ll be ready.
Cheesy baked spaghetti is comfort food in its happiest form. It’s like lasagna’s laid-back cousin: all the saucy, meaty goodness and gooey cheese, but without the careful layering or fuss. The pasta bakes into this bubbly, golden-topped casserole, and when you scoop out a serving, you get stretchy mozzarella pulls and a rich meat sauce that clings to every strand. It’s perfect for busy weeknights, Sunday dinners, or anytime you want leftovers that somehow taste even better the next day.
Ingredients
12 ounces spaghetti
1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 can (24 ounces) marinara sauce
1 can (14 ounces) crushed tomatoes
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
1 cup whole milk or heavy cream
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped (for garnish)
1 tablespoon butter (for greasing the pan)
Instructions
Cook the spaghetti.
Bring a big pot of salted water to a boil. Cook the spaghetti until just al dente — you want it to still have a little bite because it’ll finish in the oven. Drain and set aside.Brown the beef.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as you go. Drain off any excess fat so the casserole doesn’t get greasy.Add the onion and garlic.
Stir in the chopped onion and minced garlic. Cook for 2–3 minutes until the onion softens and everything smells warm and savory.Build the sauce.
Pour in the marinara and crushed tomatoes. Add Italian seasoning, paprika, salt, and pepper. Let it simmer for 10–15 minutes, stirring now and then. This is where it thickens up and tastes like it’s been simmering all day.Warm the creamy base.
In a separate pan, gently warm the milk or cream. Don’t boil it — you just want it warm and silky.Assemble the dish.
Preheat your oven to 375°F (190°C). Grease a cast-iron skillet or baking dish with butter. Pour the warm cream into the bottom (this little step feels almost sneaky, but it makes the whole thing richer). Add the spaghetti on top and spread it out evenly.Sauce and cheese time.
Spoon the meat sauce generously over the spaghetti. Sprinkle mozzarella evenly over the top, then finish with Parmesan.Bake.
Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.Rest, garnish, serve.
Let it rest for about 5 minutes (it’ll slice and scoop so much easier). Sprinkle with fresh parsley and serve hot.
Presentation
If you want this to look extra inviting (even though it’s already doing a lot), here are a few easy touches:
Go for golden cheese: If you want more browning, pop it under the broiler for 1–2 minutes at the end — just keep an eye on it.
A little green makes it pop: Fresh parsley is perfect, but basil works too.
Serve with something fresh and crunchy: A simple side salad or garlicky green beans balances the richness.
Add a cozy finishing touch: A little extra Parmesan at the table never hurts — and a pinch of red pepper flakes for anyone who likes heat.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
🔥 Kcal: ~540 kcal per serving | 🍽️ Servings: 6 servings
Conclusion
This cheesy baked spaghetti is one of those reliable, feel-good recipes that always hits the spot. It’s hearty, melty, saucy, and just the right kind of messy — the kind of meal that makes people go back for seconds without even pretending they won’t.
If you’re craving a warm, comforting dinner (and you want tomorrow’s leftovers to be something you actually look forward to), bake this one soon. Your kitchen is going to smell amazing.