This easy, oh so cheesy Easy Baked Spaghetti with Cheese contains layers of bubbly cheese, hearty meat sauce, and perfectly cooked spaghetti. It’s a great, kid-friendly weeknight dinner for busy families.
This Baked Spaghetti is a long-time family favorite! There’s nothing I enjoy more than putting a big homemade meal on the table for family, but doing that doesn’t have to be time-consuming. This baked spaghetti is quick to make and gives you more time to be together.
Even though I love to cook, I have no problem taking shortcuts in the kitchen. For this easy baked spaghetti recipe, I use purchased spaghetti sauce instead of my usual homemade Bolognese sauce. Not only does it save time, but it cuts the ingredients list to almost nothing!
In fact, I’d bet that you have the ingredients on hand right now to make this recipe. All you need are pasta, ground beef, Cheddar cheese, spaghetti sauce, and Parmesan cheese.
While the spaghetti bakes, you can make a nice tossed salad, along with some cheesy onion and herb bread, and you’re good to go!
On nights when you have a little more time, why don’t you try another of my spaghetti recipes? These Jumbo Meatballs and Spaghetti are always a hit, as are my Baked Meatballs and Spaghetti and my Pasta with Tomato Basil Sauce.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop/Oven
Total Time: 1 Hour
Servings: 6
Primary Ingredient(s): Spaghetti, ground beef, spaghetti sauce, cheddar cheese, Parmesan cheese
Skill Level: Easy
What You’ll Like About This Recipe
- Made with a short list of easy, pantry-friendly ingredients.
- Kid-approved and great for busy weeknights.
- Can be made ahead or frozen for later.
- Feeds a family without a lot of prep or cleanup.
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“OMG this was absolutely amazing! I have tried other versions of baked spaghetti before but THIS recipe is amazing! I loved it!”
— Marissa
You’ll also find this recipe in my cookbook!
You can see this recipe on page 234 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
- Ground beef — If you use very lean ground beef for this recipe, you probably won’t even need to drain it.
- Purchased spaghetti sauce — My personal favorite is the traditional Ragu, but you can use any brand you like.
- Spaghetti — Kids love spaghetti because it’s a really familiar shape, but you can substitute almost any pasta.
- Cheddar cheese — Again, a flavor, color, and texture very familiar to children; they love Cheddar cheese.
- Parmesan cheese — Not strictly necessary, but it adds a little extra something to finish off the topping.
- Salt and pepper — As always, that classic seasoning combination that enhances all savory recipes.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Baked Spaghetti with Cheddar Cheese
- Start by putting a large pot of salted water on to boil and preheating the oven to 350.
Make the Sauce
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook, stirring until it’s nicely browned with no visible pink color remaining. Drain off any excess fat and return the ground beef to the pan.
- Add the spaghetti sauce, salt, and pepper, and stir that together with the ground beef.
- Bring the mixture to a bubble, cover it, and reduce the heat to a simmer.
- By this time, the water should be boiling, so you can drop in your pasta and let it cook according to the package directions. When the pasta is done, drain it and start assembling the casserole.
Assemble the Casserole
- Put about 1/3 of the meat sauce on the bottom of your casserole dish.
- Add about half the cooked pasta.
- Top with half the cheddar cheese.
- Add another third of the sauce and the remaining pasta.
- End with the rest of the sauce and top with the remaining one cup of cheddar and the Parmesan cheese on top.
Cook Until Bubbly
- Bake for 30 minutes or until bubbly.
Cool Slightly
- Remove the dish from the oven and allow it to cool slightly before serving.
Recipe Tips
- Cook the pasta until just al dente since it will continue cooking in the oven.
- If your ground beef has a higher fat content, drain it well before adding the sauce.
- Shred your own cheese for the best melting and texture. Pre-shredded cheese often has added starch that keeps it from melting smoothly.
- Let the casserole rest for a few minutes after baking so it sets slightly and is easier to serve.
Recipe Variations to Try
- Use any pasta shape that you have on hand. I like long, thin pasta (spaghetti, linguini, bucatini, etc.) for this recipe, but if you have small children, try macaroni, penne, bow ties, or simply spaghetti broken into short pieces. Those shapes are easier for little ones to handle.
- You can change the recipe by substituting either ground turkey or ground pork for the ground beef. Or make a meatless version by simply leaving it out or substituting it with carrots, broccoli, or cauliflower.
How to Make Ahead
This is a great recipe for making in advance! Simply make the entire recipe a day ahead and store it tightly covered in the refrigerator until ready to cook. Remove it from the oven and let it sit at room temperature for about 30 minutes before baking. It can also be frozen for up to 2 months before defrosting and baking.
How to Store Leftovers
You can keep the leftovers right in the baking dish or transfer them to another container. Cover the dish or container tightly and keep in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave.
More Recipes You’ll Like
Questions About Easy Baked Spaghetti
My favorite spaghetti sauce is the traditional Ragu sauce. It has a very prominent tomato flavor and is not highly seasoned. Children really like its flavor, too. However, any brand that you like will work just as well.
I almost always serve something green with this casserole. That could be a nice tossed salad, zucchini, green beans, or roasted asparagus.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Easy Baked Spaghetti
Ingredients
- 1 ½ pounds lean ground beef
- 24 ounces spaghetti sauce (recommended: Ragu traditional spaghetti sauce)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 16 ounces pasta (see notes)
- 2 cups grated cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- Start by putting a large pot of salted water on to boil and preheating the oven to 350.
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook, stirring until it's nicely browned with no visible pink color remaining. Drain off any excess fat and return the ground beef to the pan.1 ½ pounds lean ground beef
- Add the spaghetti sauce, salt, and pepper, and stir that together with the ground beef.24 ounces spaghetti sauce, 1 teaspoon salt, ½ teaspoon ground black pepper
- Bring the mixture to a bubble, cover it, and reduce the heat to a simmer.
- By this time, the water should be boiling so you can drop in your pasta and let it cook according to the package directions. When the pasta is done, drain it and start assembling the casserole.16 ounces pasta
- Put about 1/3 of the meat sauce on the bottom of your casserole dish.
- Add about half the cooked pasta.
- Top with half the cheddar cheese.2 cups grated cheddar cheese
- Add another third of the sauce and the remaining pasta.
- End with the rest of the sauce and top with the remaining one cup of cheddar and the Parmesan cheese on top.¼ cup grated Parmesan cheese
- Bake for 30 minutes or until bubbly.
- Remove the dish from the oven and allow it to cool slightly before serving.
Notes
- To make ahead – prep and assemble the entire dish a day ahead and refrigerate it, covered, until ready to bake. May also be frozen for up to 2 months before baking. In either case, let it come up to room temperature before baking.
- Leftovers may be stored in the baking dish, tightly wrapped, in the refrigerator for 3 or 4 days. Just reheat in the microwave or oven. To freeze, remove the cooled casserole to an appropriate freezer container and store for up to 2 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 5, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
What size jar of spaghetti sauce
24 oz.
What size dish? Is 4 quart big enough?
Yes, that’s perfect.
What size jar of Ragu?
Am I the only one that puts sugar in her sauce to cut back on the acidity of tomatoes? I thought this practice was huge in the South!
Yes sugar is a must. Also a southern girl.
I have an over supply of spaghetti and this the ideal recipe for this ( I just over bought pasta ! Also an ideal dish for potluck for big crowds Thanks for sharing!
Amanda:
Do you think I could double the recipe for “Baked Spaghetti “to serve 12 people. We’re all going to the beach house soon and this would make a great recipe unless you could recommend something else. I just devour your web site. Thanks.
Hi Jeff,
I’m not “Amanda,” but… yes, you could easily double this recipe. You’d probably to need to use two casserole dishes for the doubled recipe, though.
I love baked spaghetti but I am never sure why. Baking gives it a quality it does not have when cooking on the stove. I leave out the meat and make it similarly to yours. I must print your recipe.
I’m pretty sure the only thing better than spaghetti is baked spaghetti!! This is making me crave pasta like crazy :)
love a shortcup recipe myself, especially when it’s a good one, like this one…. make one very similar too
I love baked spaghetti and yours looks ah-mazing!!!!
Why, thank you, Kathleen!
I have heard of this recipe and never tried it my my what am I waiting for! Looks awesome!
I hope you will try it, Claudia! Although I’m sure your one of your homemade sauces would be so much better!
I made this for dinner tonight using angel hair pasta and it was great, I really enjoyed it, so simple, but so tasty. My two year old loved it too and he doesn’t usually like tomato based sauces. Will definitely be making it again, thanks for sharing.
I’m so pleased to know that you enjoyed it, Helga! Nothing makes me happier than knowing someone tried and like one of my recipes.
This looks very comforting!
Thank you, Georgia. It’s such a simple, shortcut recipe that I almost didn’t post it. But what the heck…people are busy and need a quick meal sometimes!
This is my kids favorite kind of meal!
Yes, give our grandkids this and some garlic bread and they’re happy as can be!
I’m with Deb on this one Lana; I’ve found a great sauce at Costco that is always in my cupboard…grandkids or not; sometimes it’s just a necessity!
So right, Barbara! Sometimes a shortcut is an absolutely necessity.
what is the the name of the sauce from costco please
Sue
shortcuts are allowed where grandkids are concerned Lana!!! plus, i don’t think there’s anything wrong with using a good jar of sauce – especially when making this fabulous baked spaghetti!
Thanks, Deb! I do admit to using jarred sauces fairly regularly. I mean, really, why not when there are so many good quality ones out there.
I’ve only started making something like this about a year ago, and I had never even heard of it before then. We make something more like “spaghetti pie” but it’s more or less the same kind of thing. I like yours better–it’s a bit more straightforward and I’ve only had so-so results with the various versions of ours. Thanks! I love your blog too.
I love baked spaghetti! It was one of my favorite dishes growing up :)
So warm and comforting! GREG
Thanks, GREG!
Perfect shortcut! Looks delish! I think we all take shortcuts at times…and yes…it’s important!
I find that I take shortcuts more and more these days. Life’s just too busy during the week not to take advantage of some help. Weekends are a little more relaxed and I can really enjoy cooking then.
What is the amount of pasta used?
16 ounces