If you’re looking for a comforting, cheesy, crowd-pleasing dinner that feels like a warm hug from the oven—this is it. Baked Spaghetti with Ground Beef is one of those classic, no-fail recipes that checks every box: simple to prepare, satisfying to eat, and a total hit with kids and adults alike.

What makes this dish so special? It takes all the cozy familiarity of spaghetti night and gives it a hearty, baked twist—layers of tender pasta, savory meat sauce, creamy ricotta, and gooey, golden cheese. Whether you’re feeding a hungry family on a weeknight or prepping for a potluck, this is the kind of meal that brings people together around the table.

Let’s dive into what makes this baked spaghetti a recipe you’ll want to keep in your rotation.

Why You’ll Love This Recipe

Key Benefits

It’s approachable and beginner-friendly. You don’t need to be a professional chef to get this dish right. The steps are straightforward, and even if you’ve never baked pasta before, I’ll walk you through each part.

Perfect for leftovers. The flavors get even better the next day, making this ideal for meal prep or next-day lunches.

It’s endlessly adaptable. Want to sneak in veggies? Use cottage cheese instead of ricotta? Swap ground beef for turkey or sausage? Go for it. This recipe is your canvas.

Suitable For

This recipe shines in so many situations:

• Busy weeknights when you need something hearty and simple

• Beginner cooks who want to impress without stress

• Family dinners where everyone wants seconds

• Make-ahead meals that reheat beautifully

• Potlucks and holidays, where comfort food is always welcome

Ingredients for Baked Spaghetti with Ground Beef

Core Ingredients

Here’s everything you’ll need to create those delicious, cheesy layers:

• Spaghetti (12 oz) – Regular spaghetti is your base. Cook it just until al dente so it doesn’t turn mushy during baking.

• Ground beef (1 lb) – Gives the dish its rich, meaty flavor. Use lean beef if you prefer to drain less fat.

• Onion & garlic – A must for flavor. Finely chop the onion so it melts into the sauce, and mince the garlic for even distribution.

• Marinara or pasta sauce (24 oz jar) – Go for your favorite store-bought brand or homemade. Look for one with no added sugar if you want to keep things clean.

• Italian seasoning – A classic mix of oregano, basil, thyme, and rosemary brings out that bold, Italian flavor.

• Red pepper flakes (optional) – Add a pinch if you like a gentle heat running through the sauce.

• Ricotta cheese (1 cup) – Creamy and mild, it gives that lasagna-like richness in every bite.

• Egg (optional) – Helps bind the ricotta, but if you’re skipping it, no worries—the dish will still hold together just fine.

• Mozzarella cheese (2 cups, shredded) – For that gooey, stretchy top layer we all crave.

• Parmesan cheese (½ cup) – Adds a salty, nutty edge to the ricotta layer and the topping.

• Olive oil (1 tbsp) – For cooking the meat and veggies.

• Salt & pepper – Taste as you go and adjust to your preference.

Substitutions and Tips

Don’t feel locked into any one version of this recipe—it’s flexible and forgiving:

• Cottage cheese instead of ricotta – This swap works perfectly, especially if you’re looking for something lighter.

• Add veggies – Sautéed mushrooms, chopped spinach, or diced bell peppers are great additions to the meat sauce.

• Make it spicier – A touch of hot sauce or extra chili flakes can bring the heat.

• Try different meats – Ground turkey, chicken, or even a blend with Italian sausage adds variety.

• Whole wheat or gluten-free spaghetti – Works just as well if you’re adjusting for dietary needs.

• Homemade sauce – If you’ve got a favorite tomato sauce recipe, now’s the time to show it off.

This recipe is forgiving—if you’re out of one thing or want to try a twist, go for it.

Best Cheese for Baked Spaghetti

Let’s be honest: the cheese is the star of this show. And the combination here isn’t just for flavor—it’s for texture, melt, and that irresistible pull when you serve a slice.

• Mozzarella is your melty layer. Use low-moisture shredded mozzarella for a bubbly, golden finish.

• Parmesan adds sharp, salty flavor that cuts through the richness.

• Ricotta gives the dish that lasagna-like creaminess in the middle layers.

Tip: Want an extra-luxurious topping? Mix a bit of cream cheese or mascarpone into the ricotta.

Kitchen Tools You’ll Need

You don’t need a lot of fancy gadgets to pull off this recipe, but having the right basics will make your life easier.

Must-Have Tools

• Large skillet – For browning your ground beef and cooking the sauce.

• 9×13-inch baking dish – The perfect size for layered baked spaghetti.

• Mixing bowls – One for the ricotta mixture, and maybe another to toss the pasta.

• Large pot – For boiling the spaghetti.

• Aluminum foil – To cover the dish while baking and keep it moist before the final cheese melt.

Nice-to-Have Tools

• Cheese grater – Freshly grated cheese melts better and tastes better.

• Colander – For draining your pasta quickly and cleanly.

• Silicone spatula – Great for spreading the ricotta mixture or scraping sauce from the pan.

• Oven thermometer – If your oven runs hot or cold, this is a small tool that makes a big difference.

How to Make Baked Spaghetti with Ground Beef

Now that you’ve got your ingredients prepped and your kitchen tools ready, let’s walk through the process of bringing this baked spaghetti to life. Think of this as building a lasagna with spaghetti—layers of pasta, sauce, creamy cheese, and that irresistible golden topping.

This is where the magic happens, so roll up your sleeves and let’s get cooking.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and drop in your spaghetti. You want to cook it just until al dente, which means it should still have a bit of bite to it. Don’t worry—it’ll finish cooking in the oven, and slightly undercooked pasta prevents everything from turning mushy.

Tip: Stir the spaghetti occasionally as it boils to prevent clumping. Once it’s ready, drain it and set it aside while you work on the sauce.

Step 2: Make the Meat Sauce

In a large skillet, heat about a tablespoon of olive oil over medium-high heat. Add your chopped onion and cook for 2–3 minutes until it starts to soften and smell fragrant.

Next, toss in the ground beef. Break it up with your spoon and cook until it’s browned and no longer pink. If there’s a lot of fat in the pan, go ahead and drain the excess to keep your sauce from becoming greasy.

Now stir in the minced garlic, Italian seasoning, red pepper flakes (if you like a little kick), salt, and pepper. Let everything cook for another minute—this helps release all those wonderful flavors.

Pour in your marinara sauce, reduce the heat to medium-low, and let the sauce simmer for about 5 minutes. It doesn’t need to cook for long, just enough for all the flavors to come together.

Tip: Want to boost the richness? Add a splash of red wine or a teaspoon of sugar to balance acidity if your sauce tastes too tart.

Step 3: Mix the Ricotta Layer

While your sauce is simmering, grab a bowl and mix up the ricotta cheese, Parmesan, and egg (if you’re using it). The egg helps bind the mixture together, but it’s totally fine to leave it out if you prefer.

Season with a pinch of salt and pepper. The result should be a creamy, spoonable mixture that you’ll dollop between the pasta layers.

Optional Add-In: Try stirring in a handful of chopped fresh parsley or basil for a fresh flavor boost.

Step 4: Assemble the Dish

This part is fun—it’s like building a pasta lasagna.

Start by greasing a 9×13-inch baking dish. Add half of the cooked spaghetti, spreading it out in an even layer. Then spoon over half of the meat sauce and spread it gently with the back of a spoon.

Next, drop dollops of the ricotta mixture over the sauce and gently spread them around—it doesn’t have to be perfect. Sprinkle a generous handful of shredded mozzarella on top.

Now repeat: Add the remaining spaghetti, the rest of the sauce, more dollops of ricotta, and the remaining mozzarella on top. Finish it off with a light sprinkle of Parmesan for that golden, cheesy crust.

Tip: If your dish is packed to the brim, place a baking sheet underneath it in the oven to catch any bubble-overs.

Step 5: Bake to Perfection

Cover your baking dish with foil and place it in a preheated 375°F oven. Bake for about 20 minutes to heat everything through and let the cheese start melting.

After 20 minutes, remove the foil and continue baking for another 10 to 15 minutes, or until the top is bubbling and lightly golden brown. If you like an extra-crispy cheese topping, you can broil it for 1–2 minutes—just keep a close eye so it doesn’t burn.

Once baked, remove the dish from the oven and let it rest for about 5–10 minutes. This gives the layers time to set up, so it slices neatly.

Tips for Success

Getting baked spaghetti just right isn’t difficult, but a few simple tips can make a big difference.

• Undercook your pasta slightly. This keeps the texture firm after baking.

• Drain excess grease. Especially if using higher-fat ground beef.

• Don’t skip the resting time. Letting the dish sit before slicing helps it hold its shape.

• Taste as you go. Adjust your seasoning in the meat sauce before assembling.

• Use freshly grated cheese if possible. It melts more smoothly and has better flavor.

How to Store Baked Spaghetti

One of the best parts about this dish? It stores beautifully. Whether you’re making it ahead or saving leftovers, here’s how to keep it tasting fresh.

At Room Temperature

After baking, let the dish cool no more than two hours before transferring it to the fridge. Leaving it out too long can cause it to spoil.

In the Refrigerator

Store leftovers in an airtight container or cover the dish with foil. It’ll keep well for up to 4 days. To reheat, warm individual portions in the microwave or reheat the whole dish in a 350°F oven until hot.

Freezing Tips

This recipe freezes like a dream.

• To freeze before baking: Assemble the entire dish, cover tightly with foil, and freeze. When ready to use, bake straight from the freezer at 375°F for about 60–75 minutes, removing foil for the last 15 minutes.

• To freeze after baking: Let it cool completely, then portion into containers. Reheat from frozen in the microwave or oven.

Label and date everything so you don’t forget what’s what. It’s a lifesaver for busy nights.

Frequently Asked Questions (FAQs)

Can I make baked spaghetti ahead of time?

Yes! You can assemble it up to 24 hours in advance and refrigerate. Just pull it out of the fridge while the oven preheats, then bake as directed.

Can I freeze it?

Definitely. It’s freezer-friendly both before and after baking. Just make sure it’s tightly wrapped and properly labeled.

What’s the best type of pasta to use?

Classic spaghetti works best, but you can use linguine, angel hair, or even penne if that’s what you have on hand. Just cook it al dente.

Can I substitute ground beef?

Absolutely. Italian sausage, ground turkey, or even plant-based meat alternatives are great options. Just adjust seasoning as needed.

Related Recipes

If you loved this Baked Spaghetti with Ground Beef, you might also enjoy these comforting and flavorful pasta dinners:

• Garlic Butter Spaghetti with Hearty Beef Bolognese: A rich and savory twist with buttery noodles and meaty sauce.

• Cheesy Penne with Garlic Butter Ground Beef: Creamy, cheesy, and weeknight friendly.

• Creamy Broccoli and Chicken Penne: Packed with protein and creamy goodness.

• Million Dollar Lasagna: Layers of meat, cheese, and pasta—pure indulgence.

Conclusion

Baked Spaghetti with Ground Beef is one of those no-fail comfort dishes that always delivers. It’s easy, adaptable, and deeply satisfying—perfect for everything from casual weeknights to cozy gatherings.

So go ahead and give it a try. Customize it, make it your own, and don’t forget to let it rest before digging in. This is one of those meals that’s even better the next day (if there’s any left).

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