Baked Spaghetti (Million Dollar Spaghetti)
Creamy, cheesy baked spaghetti casserole! Take a classic Italian-American to a whole new level with this easy weeknight meal.
Why You’ll Love This
Al dente spaghetti is layered with a savory marinara sauce, and a blend of creamy cheeses, and baked to golden perfection for a satisfying and cheesy delight.
Baked spaghetti is so much easier to prepare than lasagna. It’s almost lasagna but with spaghetti noodles.
This easy baked spaghetti recipe makes enough for an army, so either cut it in half or feed the army. The leftovers freeze and reheat beautifully. It’s even better the next day!
Some of our other favorite easy weeknight meals to make are Chicken Spaghetti, Salisbury Steak with Mushroom Gravy, French Bread Pizza, Chicken Dirty Rice, One Pot Tortellini with Italian Sausage, French Bread Sloppy Joes, and Kielbasa Squash Zucchini Sausage Sheet Pan.
Recipe Ingredients
It’s effortless to put together.
- Spaghetti noodles – Use your favorite brand of thin spaghetti noodles.
- Italian sausage – Mild or hot, it’s your choice. The seasonings in Italian sausage add an extra flavor boost.
- Seasonings – Onion, garlic cloves, Italian seasoning, fresh parsley, and red pepper flakes.
- Marinara – Homemade or store-bought.
- Water – This is added to keep it moist while baking.
- Eggs – Used as a binder, just like in lasagna.
- Cheese – Parmesan cheese or Pecorino Romano, ricotta cheese, and mozzarella cheese
How to Make Baked Spaghetti
Let it cool for at least 10 minutes then slice and serve!
Sides to Serve
Enjoy this baked spaghetti with a simple green salad and garlic bread. This Arugula Fennel Salad would be great!
You can also serve it with freshly baked Italian Bread or plan ahead and make Overnight Focaccia.
Tips
- Salt the pasta water. The water should taste like the sea.
- Be sure to cook the spaghetti noodles al dente for this baked spaghetti recipe. You want them a little underdone because this dish is baked.
- Shred your cheese. Store-bought cheese is coated in cellulose and doesn’t melt as nicely.
Variations
Instead of Italian sausage try some of the following meat suggestions.
- Ground beef
- Ground turkey
- Ground chicken
- For a vegetarian or meatless version use mushrooms, plant-based meat crumbles, or even tofu.
FAQs
Yes, you can make this dish ahead, wrap it tightly, and store it in the refrigerator for up to 24 hours. Add about 10 minutes to the baking time.
Let cool completely, cover tightly, and store in the refrigerator for up to 3 days. The leftovers are a big hit too!
Wrapped tightly, freeze for up to 3 months. Thaw in the refrigerator overnight.
More Italian Recipes
Baked Spaghetti Recipe
Ingredients
- 3/4 lb Thin Spaghetti
- 1 lb Italian sausage
- 1 medium onion, chopped (about 1 1/2 cups)
- 2 cloves Garlic pressed
- 1/2 teaspoon Red Pepper flakes
- 3 cups or 24 ounces of Marinara
- 1 cup water
- 1 Tbsp Italian seasoning
- 1/2 cup Fresh Parsley, chopped
- 1 Tbsp Olive Oil
- 1 cup Parmesan cheese, grated
- 2 large eggs, beaten
- 1 1/2 cups Ricotta Cheese
- 3 cups Mozzarella Cheese, shredded
Instructions
- Heat a large pot of water to boiling, add pasta and cook for 5 – 6 minutes, al dente. (it will continue to cook in the oven)3/4 lb Thin Spaghetti
- Drain the pasta and let it cool.
- Preheat your oven to 350°F. Grease a 9×13 baking dish with cooking spray.
- In a large sauté pan. Turn the heat on, to medium. Slowly cook the sausage, breaking it up into smaller pieces. Cook until the sausage is cooked through, no longer pink anywhere, and lightly browned. Remove the sausage from the pan to a paper towel-lined dish.1 lb Italian sausage
- Drain most of the fat from the pan
- Add the chopped onions to the pan. Increase the heat to medium-high. Cook, stirring frequently until the onions become translucent. Add the minced garlic and red chili pepper flakes, and cook a minute more.1 medium onion, chopped (about 1 1/2 cups), 2 cloves Garlic, 1/2 teaspoon Red Pepper flakes
- Add the marinara sauce and water to the pan with the onions. Add the sausage back, Italian seasoning, and chopped parsley. Bring to a simmer and reduce the heat to a very low simmer. Cook for 10 to 15 minutes, while you prepare the pasta. Season to taste with salt and pepper.3 cups or 24 ounces of Marinara, 1 cup water, 1 Tbsp Italian seasoning, 1/2 cup Fresh Parsley, chopped
- Place the cooled pasta in a large bowl. Toss with olive oil, then 2 beaten eggs.1 Tbsp Olive Oil, 2 large eggs, beaten
- Place half of the pasta in an even layer in the casserole dish.
- Cover with half of the sauce. Then dot the sauce with half of the ricotta cheese. Sprinkle half of the parmesan over the ricotta layer and then half of the mozzarella. Layer again with the remaining pasta, sauce, parmesan, and mozzarella.1 cup Parmesan cheese, grated, 1 1/2 cups Ricotta Cheese, 3 cups Mozzarella Cheese, shredded
- Cover with foil and bake for 40 min at 350°F. Remove the foil and bake an additional 20 minutes uncovered.
- Remove from oven and let rest for at least 10 minutes before cutting into squares and serving.
Great recipe! Thanks for sharing!
I loved making baked spaghetti and your recipe looks delicious! Pinned and Tweeted. Thanks for partying with us at Snickerdoodle Sunday!
Thank you Beverly!
I loved baked spaghetti! Pinned and shared on Facebook!
Found you on Thursday Favorite Things blog hop!
Thank you for sharing and stopping by!