Easy Classic Baked Spaghetti Recipe – Cheesy, Comforting & Family-Friendly
Ultimate Cheesy Baked Spaghetti Casserole
A foolproof, cheesy baked spaghetti casserole featuring layers of butter-tossed noodles, Italian sausage marinara, and gooey mozzarella. Perfect for make-ahead dinners.
Ingredients
Method
- Preheat oven to 350°F (175°C). Spray a 9×13-inch casserole dish with nonstick spray.
- Cook spaghetti 1–2 minutes under package instructions until just al dente. Drain and rinse under cold water.
- In a large skillet over medium-high heat, brown Italian sausage until no pink remains. Drain excess fat.
- Add chopped onion and minced garlic; sauté 2 minutes until fragrant.
- Stir in marinara sauce, tomato paste, Italian seasoning, salt, and pepper. Remove from heat.
- In a bowl, whisk eggs, Parmesan, and melted butter. Toss with cooled spaghetti until coated.
- Layer half the noodles in the casserole dish. Spread half of the sausage sauce over noodles, sprinkle with half the mozzarella.
- Repeat layers with remaining noodles, sauce, and cheese. Cover with foil.
- Bake 30 minutes. Remove foil and bake 5–10 minutes more until cheese is melted and golden. Let rest 5–10 minutes, garnish with basil, and serve.
The Ultimate Cheesy Baked Spaghetti Casserole transforms classic spaghetti into a golden, cheese-blanketed comfort feast. As it bakes, the noodles soak up every drop of savory sauce—making leftovers even more irresistible!
Why You’ll Love This Twist
- Hands-Off Baking: Prep ahead, then pop into the oven for worry-free cooking.
- Italian Sausage Boost: Swapping in sausage adds savory depth you won’t get with plain beef.
- Perfect Texture: An egg-cheese coating ensures every strand is silky before it gets crisp-topped in the oven.
Ingredients
- 16 ounces spaghetti noodles
- 1 pound Italian sausage, casings removed
- 1 medium onion, finely chopped
- 1 tablespoon garlic, minced
- 24–36 ounces marinara sauce
- ¼ cup tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- ¾ cup grated Parmesan cheese
- 5 tablespoons unsalted butter, melted
- 3 cups shredded mozzarella cheese
- 1 tablespoon fresh basil, chopped (for garnish)
Step-By-Step Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13″ casserole dish with nonstick spray.
- Cook spaghetti 1–2 minutes under package directions until just al dente. Drain and rinse under cold water.
- In a skillet over medium-high heat, brown sausage until no pink remains. Drain fat.
- Add onion and garlic; sauté 2 minutes until fragrant.
- Stir in marinara, tomato paste, Italian seasoning, salt, and pepper. Remove from heat.
- Whisk eggs, Parmesan, and melted butter in a large bowl. Toss with cooled noodles until coated.
- Layer half of noodles in dish, top with half the sauce and half the mozzarella.
- Repeat layers, cover with foil, and bake 30 minutes.
- Remove foil; bake 5–10 more minutes until cheese bubbles and browns. Rest 5–10 minutes, sprinkle basil, then serve.
Chef’s Special Tips
- Salt your pasta water generously for deeper noodle flavor.
- If your sauce is very thick, stir in 2–3 tablespoons of pasta water before layering for a silkier bake.
- For a spicy kick, add a pinch of red pepper flakes when sautéing the sausage.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Fridge Prep: Assemble through step 7, cover tightly, chill. Bake at 350°F for 45 minutes (covered), then uncover for the final 10 minutes.
- Freeze: Assemble but do not bake. Wrap well, label, and freeze. Thaw overnight, then bake covered at 350°F for 45 minutes, uncover and bake 10–15 more minutes.
What to Serve With
- Garlic bread or cheesy pull-apart rolls
- Fresh green salad with lemon vinaigrette
- Steamed broccoli or roasted asparagus
