Baked Spaghetti Casserole with Meat & Cheese Recipe

Baked Spaghetti Casserole with Meat & Cheese Recipe

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This Baked Spaghetti Casserole is a comforting, crowd-pleasing dish that layers the familiar flavors of spaghetti, savory ground meat, rich tomato sauce, and gooey melted cheese into one irresistible bake. It’s the kind of meal that feels like a warm embrace—hearty, satisfying, and perfect for feeding a hungry family or prepping for a week of easy leftovers. The spaghetti is cooked just shy of al dente, then tossed with a seasoned meat sauce and layered with generous amounts of mozzarella and cheddar. Once baked, the top becomes golden and bubbly, while the inside remains creamy and flavorful. Hassan, this casserole is a nostalgic nod to classic pasta dishes, but with the added joy of oven-baked texture and layered richness.

INGREDIENTS:

For the Pasta Base:

  • 400g dried spaghetti
  • Salt, for boiling water

For the Meat Sauce:

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 500g ground beef or chicken
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp chili flakes (optional)
  • 2 cups tomato sauce or marinara
  • 2 tbsp tomato paste
  • ¼ cup water (if needed to loosen sauce)

For the Cheese Layer:

  • 1½ cups shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup grated Parmesan (optional)

For Garnish (optional):

  • Chopped parsley or basil
  • Red chili flakes

INSTRUCTIONS:

  1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until just shy of al dente—about 1–2 minutes less than package instructions. Drain and set aside. Toss with a little olive oil to prevent sticking.
  2. Prepare the Meat Sauce: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds. Add ground meat and cook until browned and fully cooked, breaking it up with a spatula. Season with salt, pepper, paprika, oregano, and chili flakes. Stir in tomato sauce, tomato paste, and water if needed. Simmer for 5–7 minutes until thickened and flavorful.
  3. Combine Pasta and Sauce: In a large mixing bowl, toss the cooked spaghetti with the meat sauce until evenly coated. Taste and adjust seasoning if needed.
  4. Assemble the Casserole: Preheat oven to 180°C (350°F). Lightly grease a glass or ceramic baking dish. Spread half of the spaghetti mixture into the dish. Sprinkle with half the mozzarella and cheddar. Add the remaining spaghetti and top with the rest of the cheese. Sprinkle Parmesan if using.
  5. Bake to Perfection: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is golden and bubbly. For extra crispiness, broil for 2–3 minutes at the end.
  6. Cool and Serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped parsley or basil and a sprinkle of chili flakes if desired. Serve warm with garlic bread or a fresh salad.

Tips & Variations:

  • Make it creamy: Stir in ½ cup cream or ricotta to the sauce for a richer texture.
  • Vegetarian version: Use sautéed mushrooms, zucchini, and spinach instead of meat.
  • Keto-friendly twist: Use spiralized zucchini or low-carb pasta and sugar-free tomato sauce.
  • Make-ahead: Assemble and refrigerate up to 24 hours before baking.

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