This Baked Spaghetti Casserole is a simple meal that is bursting with delicious flavor and cheesy goodness. You don't have to worry about spending a lot of time in the kitchen for this recipe because the oven does most of the work.
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Why you'll love this recipe
- This spaghetti casserole is always a crowd-pleaser with the entire family.
- You only need simple ingredients to help you make this baked spaghetti casserole recipe with mince.
- Our spaghetti bake is quick and easy. No need to stand over the stove making dinner the oven does the heavy lifting.
Ingredients
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- ground beef
- onion
- garlic cloves
- spaghetti
- fire-roasted diced tomatoes
- water
- Italian seasoning
- dried parsley
- salt
- black pepper
- tomato sauce
- mozzarella cheese
- non-stick baking spray
- Parmesan cheese, fresh parsley or basil chopped, optional garnish
Equipment
- 9x13 inch casserole dish
- Cast Iron Skillet
- Measuring Spoons and Cups
- meat chopper
- Wooden Spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: In a large skillet, saute the ground beef, onions, and garlic until browned through and no longer pink.
Step 3: Add the uncooked spaghetti and water to the casserole dish.
Step 5: After the casserole bakes for 40 minutes, sprinkle mozzarella cheese over the top of the spaghetti mixture.
Step 2: Stir in tomato sauce, tomatoes, water, and seasonings. Boil, reduce heat, simmer for 5 minutes. Set aside.
Step 4: Pour the beef tomato mixture over the spaghetti, and cover dish. Bake for 40 minutes.
Step 6: Once the cheese melts, sprinkle parmesan cheese, basil, or parsley to garnish. Ready to serve.
Eileen's Tips for Success
- Grease your baking dish so the spaghetti doesn't stick to the casserole pan.
- Spread the spaghetti noodles evenly in the baking dish and cover with water so the spaghetti cooks evenly and doesn't clump.
- Make sure to cover the casserole dish tightly with the aluminum foil so that steam doesn't escape.
- I've found that freshly grated mozzarella melts much better than pre-shredded. So if you have the time, it's worth shredding the mozzarella cheese.
Variations
Want to change up this recipe?
- Protein: Instead of ground beef, you could also use ground Italian sausage, ground turkey, or ground chicken to make this baked spaghetti casserole.
- If you want to add some vegetables to your meat sauce, you can add diced bell peppers, mushrooms, or even zucchini to this spaghetti casserole recipe.
- Do you prefer creamy pasta? You can add dollops of cottage cheese, ricotta cheese, cream cheese, or even sour cream to your casserole for a creamy touch.
- For added crunch, add diced green bell peppers or red bell peppers to the meat sauce.
- Sauce: Instead of tomato sauce, spaghetti sauce, or marinara sauce can be used.
Make-ahead, storage, and freezer tips
Make ahead - You can assemble the spaghetti casserole ahead of time and then store it in a covered airtight container in the refrigerator for up to 2 days. When you are ready to bake it, just take it out of the fridge and let it come to room temperature before popping it in the oven.
Storage - Leftover baked pasta with mince will keep well stored in a covered airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Yes, it is possible to overcook baked spaghetti.
To avoid this, make sure that you are using the recommended baking time. Don't forget to set the timer.
The pasta cooks in the marinara sauce so it soaks up more flavor than traditional spaghetti.
The best way to reheat baked spaghetti is in the oven. Preheat the oven to 350°F.
Place it in a baking dish and bake for 20-25 minutes or until heated through. To prevent the pasta from drying out, add a tablespoon of water to the dish.
Serving Suggestions
Garlic knots would be a delicious side dish. Dip the bread into the sauce.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Baked Spaghetti Casserole
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/177°C. Spray a 9" x 13" casserole dish with non-stick spray and set aside.
- In a large skillet, over medium heat add the ground beef and onions. Use a meat chopper or wooden spoon to break up the beef and cook until the meat is brown and the onions soft, about 5 minutes. Add in the garlic and stir to blend in, 5-6 seconds. Drain and discard any excess grease.
- Stir in the tomato sauce, fire-roasted tomatoes, ½ cup water, Italian seasoning, dried parsley, salt, and black pepper.
- Increase the heat to medium-high heat and bring the sauce to a boil. Reduce heat to medium and simmer for 5 minutes to blend ingredients.
- After the 5 minutes, taste the sauce for seasoning, if needed, adjust any seasoning. Remove the pan from the heat and set aside.
- In the prepared casserole dish, spread the halved spaghetti into the bottom of the casserole dish. Pour the remaining water over the pasta.
- Evenly spread the ground beef tomato sauce over the spaghetti. Cover with aluminum foil. (At this point, the mixture can be kept in the refrigerator for up to 12 hours before baking)
- Place the covered casserole into the preheated oven and bake for 40 minutes.
- After 40 minutes, remove the casserole dish from the oven. Remove the aluminum foil and sprinkle the shredded mozzarella over the top of the meat sauce.
- Return the casserole dish to the oven and bake for an additional 10 minutes or until the cheese has melted.
- Remove from the oven. Sprinkle chopped fresh basil or parsley on the casserole.
- Ready to serve.
Nutrition
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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