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Baked spaghetti on a plate
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Baked Spaghetti

Double meat, delicious marinara with a hint of cream, and lots of cheese will make baked spaghetti a family favorite. I promise- they’re gonna want seconds!
Course Main Course
Cuisine American
Keyword baked pasta recipes, spaghetti casseroles
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 584kcal
Author Kathleen

Ingredients

  • 1 (16-ounce) package spaghetti
  • 1 pound ground beef 80/20
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic minced
  • 1 pound Italian Sausage
  • 1 1/2 cups yellow onion, chopped
  • 1 tablespoon Italian seasoning
  • 2 (24-ounce) jars tomato and basil sauce or marinara sauce
  • 1 (16 ounce) container sour cream
  • 3 cups mozzarella shredded, divided
  • 1 cup parmesan shredded

Instructions

  • Preheat oven to 350 °F (177 °C). Spray a 9X13 inch baking dish with nonstick cooking spray.
  • Cook the spaghetti (1 package) in well-salted water according to package instructions, just to al dente and drain well. Wipe out the pasta pot with paper towels and pour the well-drained pasta into the pot.
  • Add the beef (1 pound), salt (1 teaspoon), and pepper (1/2 teaspoon) to a large skillet and brown, breaking it up into medium chunks until there is no longer any pink. Drain excess fat. Pour beef into the pasta pot.
  • In the same skillet, brown the sausage (1 pound), breaking it up into medium chunks, until cooked through. Pour the sausage into the pasta pot. Remove and discard all but 2 tablespoons of fat in the skillet. If there are not 2 tablespoons of fat, add vegetable oil.
  • Add the onion (1 1/2 cups), garlic (1 tablespoon), and Italian seasoning (1 tablespoon) to the skillet and saute on medium-low until the onions are translucent. Pour into the pasta pot.
  • Pour the tomato basil sauce (2 jars), sour cream, 1 cup mozzarella, and parmesan (1 cup) into the pasta pot and fold until everything is evenly combined and all the pasta is well coated in sauce.
  • Pour the pasta into the prepared baking dish and sprinkle the top evenly with the remaining mozzarella. Bake in preheated oven until bubbly, about 25-30 minutes. Sprinkle top with parsley and serve.

Notes

  1. Moisture: Make sure you allow your pasta plenty of time to drain. Toss it gently in the strainer to shake loose any trapped water. Excess moisture will make your pasta bake runny!
  2. Vegetarian version: If you want to make a meatless baked spaghetti, you can simply leave out the meat and decrease the amount of marinara sauce. You’ll want just enough sauce to coat the noodles. You can add veggies, but beware of the moisture they will bring. Some great options would be mushrooms, zucchini, or eggplant.
  3. Cooking the pasta: Use proper pasta cooking techniques when cooking the spaghetti. Be sure not to overcook it, or it will turn to mush when baked!
  4. Pasta: Since this is a spaghetti bake, the recipe calls for spaghetti, but you can use any kind of pasta you want!
  5. Marinara sauce: Use your favorite bottled sauce for extra convenience! I like to use a tomato basil flavor, but a four cheese or garlic marinara sauce would be good too! If you want to make a homemade, try my marinara sauce recipe.

Nutrition

Serving: 1/8 of the recipe | Calories: 584kcal | Carbohydrates: 16g | Protein: 32g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 125mg | Sodium: 2285mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 3.6mg | Calcium: 399mg | Iron: 2.4mg