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Home » Food » Main Dishes » Pasta » Easy Baked Spaghetti with Cheddar Cheese

Easy Baked Spaghetti with Cheddar Cheese

By Lana Stuart · Published: Mar 29, 2021 · Last Modified: Mar 29, 2021 · As an Amazon Associate I earn from qualifying purchases.

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This baked spaghetti contains layers of meat sauce, spaghetti, and cheese baked until bubbly. Very kid-friendly and quick and easy for the cook. From @NevrEnoughThyme https://www.lanascooking.com/baked-spaghetti/
A forkful of baked spaghetti dripping with cheesy topping and meat sauce.
A forkful of baked spaghetti dripping with cheesy topping and meat sauce.
A forkful of baked spaghetti dripping with cheesy topping and meat sauce.

This easy, oh so cheesy baked spaghetti contains layers of bubbly cheese, hearty meat sauce, and perfectly cooked spaghetti. It's a great, kid-friendly weeknight dinner for busy families.

This easy baked spaghetti was one of our daughter's favorites and it's now being enjoyed by our grands! There's nothing I love more than when the grandkids come to visit. I always make a big homemade meal for them, but homemade doesn't have to mean time-consuming or difficult. This baked spaghetti is quick to make and gives us more time to be together.

A forkful of baked spaghetti dripping with cheesy topping and meat sauce.

If you've been around here for very long, you'll know that I have no problem taking the occasional shortcut 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, it cuts the ingredients list down to almost nothing!

In fact, I'll bet that you have all of the ingredients on hand right now to make this baked pasta casserole. All you'll need are pasta, ground beef, Cheddar cheese, spaghetti sauce, and Parmesan cheese.

You can bet your bottom dollar that kids (and adults, too!) will love this recipe. It's so easy to make that you're sure to add it to your go-to weeknight recipe list.

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.

Jump to:
  • Ingredients You'll Need
  • How to Make Baked Spaghetti
  • Make the Sauce
  • Assemble the Casserole
  • Cook Until Bubbly
  • Cool Slightly
  • Variations
  • FAQs
  • 📖 Recipe

Ingredients You'll Need

The five ingredients needed for the recipe - spaghetti sauce, ground beef, pasta, cheddar cheese, parmesan cheese.
  • 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 it 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)

You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.

How to Make Baked Spaghetti

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.

Start by putting a large pot of salted water on to boil and preheating the oven to 350.

Make the Sauce

  • Large skillet heating over medium-high heat.
    STEP 1
  • Ground beef browning in large skillet.
    STEP 2
  • Spaghetti sauce, salt and pepper added to ground beef in skillet.
    STEP 3
  • Ground beef mixture simmering in large skillet.
    STEP 4

STEP 1. Heat a large skillet over medium-high heat.

STEP 2. 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.

STEP 3. Add the spaghetti sauce, salt, and pepper, and stir that together with the ground beef.

STEP 4. 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

  • First layer, ground beef, in casserole dish.
    STEP 5
  • Second layer, spaghetti noodles, in casserole dish.
    STEP 6
  • Third layer, cheddar cheese, in casserole dish.
    STEP 7
  • Final layers of spaghetti, sauce, and cheese in casserole dish.
    STEP 8

STEP 5. Put about ⅓ of the meat sauce on the bottom of your casserole dish.

STEP 6. Add about half the cooked pasta.

STEP 7. Top with half the cheddar cheese.

STEP 8. Add another third of the sauce and the remaining pasta.

Completely assembled baked spaghetti in a casserole dish.

STEP 9. 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

Finished dish after baking for 30 minutes.

STEP 10. Bake for 30 minutes or until bubbly.

Cool Slightly

Finished recipe set aside to cool before serving.

STEP 11. Remove the dish from the oven and allow it to cool slightly before serving.

Two small serving plates with a portion of baked spaghetti.
Pin This Recipe for Later

Variations

  • 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 with carrots, broccoli, or cauliflower.
  • Use any pasta shape that you have on hand. I like long, thin pastas (spaghetti, linguini, bucatini, etc.) for this recipe, but if you have small children try macaroni, penne, or bow ties. Those shapes are easier for little ones to handle. Or break up your spaghetti into small pieces before cooking.

FAQs

Can this recipe be made ahead?

Definitely! You can prep and assemble the entire dish a day ahead and refrigerate it, covered, until you're ready to bake it. You can also freeze the assembled casserole, store it for up to 2 months, and then bake it. In either case, let it come up to room temperature before baking.

What are the storage guidelines for Baked Spaghetti?

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.

What brand of purchased sauce do you recommend for this recipe?

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.

Do you have any suggestions for side dishes?

I almost always serve something green with this casserole. That could be a nice tossed salad, zucchini, green beans, or roasted asparagus.

More Recipes You'll Love ...

  • Egg Noodle Lasagna
  • Pasta d'Arrabiata
  • Creamy Ham and Red Bell Pepper Pasta
  • Gnocchi with Tomato Sauce
  • Mediterranean Shrimp with Angel Hair Pasta
  • Italian Sausage Alfredo
  • Pork Chops and Pasta

More Baked Pasta Recipes ...

  • Creamy Baked Carbonara Mac and Cheese from Spoon Fork Bacon
  • Taco Chili Pasta Bake from The Recipe Critic
  • Baked Pasta with Sun-Dried Tomatoes and Olives from Diane Kochilas

Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.

You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!


📖 Recipe

A forkful of baked spaghetti dripping with cheesy topping and meat sauce.

Easy Baked Spaghetti with Cheddar Cheese

This five-ingredient Easy Baked Spaghetti is so fast and easy! Its ooey-gooey Cheddar cheese topping pleases everyone, especially the kids!
4.57 from 39 votes
Print Pin Rate
Course: Pasta
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 371kcal
Author: Lana Stuart

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
Prevent your screen from going dark

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.
  • 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.
  • Put about ⅓ 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.
  • Bake for 30 minutes or until bubbly.
  • Remove the dish from the oven and allow it to cool slightly before serving.

Notes

Tips and FAQs
  • Vary the recipe by substituting either ground turkey or ground pork for the ground beef. Or make a meatless version by simply leaving it out and substituting carrots, broccoli, or cauliflower.
  • Use any pasta shape that you have on hand. I like long, thin pastas (spaghetti, linguini, bucatini, etc.) for this recipe, but if you have small children try macaroni, penne, or bow ties. Those shapes are easier for little ones to handle. Or break up your spaghetti into small pieces before cooking.
  • Can this recipe be made ahead? You can prep and assemble the entire dish a day ahead and refrigerate it, covered, until you're ready to bake it. You can also freeze the assembled casserole, store it for up to 2 months, and then bake it. In either case, let it come up to room temperature before baking.
  • How do I store it? 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.
  • What brand of purchased sauce do you recommend for this recipe? 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.
  • Do you have any suggestions for side dishes? I almost always serve something green with this casserole. That could be a nice tossed salad, zucchini, green beans, or roasted asparagus.
 

Nutrition Information

Serving: 1g | Calories: 371kcal | Carbohydrates: 11g | Protein: 38g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1750mg | Potassium: 1062mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1233IU | Vitamin C: 13mg | Calcium: 354mg | Iron: 5mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

Previous Post: « Tomato Jam
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Reader Interactions

Comments

  1. Leslie says

    November 28, 2018 at 5:51 pm

    What size jar of spaghetti sauce

    Reply
    • Lana Stuart says

      November 28, 2018 at 6:48 pm

      24 oz.

      Reply
  2. Shannon says

    July 04, 2017 at 8:20 pm

    What size dish? Is 4 quart big enough?

    Reply
    • Lana Stuart says

      July 04, 2017 at 9:35 pm

      Yes, that's perfect.

      Reply
  3. patricia Johnson says

    September 18, 2016 at 2:16 pm

    What size jar of Ragu?

    Reply
  4. Mykele says

    October 14, 2014 at 1:09 pm

    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!

    Reply
    • Angela says

      December 03, 2019 at 1:13 pm

      Yes sugar is a must. Also a southern girl.

      Reply
  5. Rosemary Meyer says

    August 04, 2014 at 2:04 pm

    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!

    Reply
  6. Jeff Blackwell says

    September 10, 2012 at 7:46 am

    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.

    Reply
    • Lana says

      September 10, 2012 at 7:56 am

      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.

      Reply
  7. Chaya says

    July 08, 2011 at 6:16 pm

    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.

    Reply
  8. Sues says

    July 07, 2011 at 11:33 am

    I'm pretty sure the only thing better than spaghetti is baked spaghetti!! This is making me crave pasta like crazy :)

    Reply
  9. Drick says

    July 07, 2011 at 8:11 am

    love a shortcup recipe myself, especially when it's a good one, like this one.... make one very similar too

    Reply
  10. Kathleen says

    July 06, 2011 at 9:22 pm

    I love baked spaghetti and yours looks ah-mazing!!!!

    Reply
    • Lana says

      July 06, 2011 at 9:25 pm

      Why, thank you, Kathleen!

      Reply
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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
More About Me →

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