Easy Baked Spaghetti Recipe

Turn Spaghetti into a baked dish! This Spaghetti Bake is easy to make and packed with crunchy peppers and mushrooms plus all the cheesy goodness. This classic dish is transformed into a delicious and comforting weeknight meal!

Spaghetti Bake

Recently I've given priority to refining old recipes from this website. Some of my older recipes, while delicious, need new photos, new words and a refreshed perspective. I originally posted this Spaghetti Bake back in 2012 and it was in need of a makeover! I had forgotten just how yummy this casserole is and devoured it waaaay too quickly.

Spaghetti Bake

I love that this Spaghetti Bake is super easy to make. Feel free to pack in any veggies that are hanging out in your and adjust the ingredients based on what your family loves!

This is a great meal to add to your weeknight rotation and it is also a good freezer meal option.

In order to make this recipe super delicious, prepare my Instant Pot Spaghetti Sauce to WOW everyone with a tasty sauce that upgrades your spaghetti from just ok to AHmazing.

MAKING A BATCH OF INSTANT POT SPAGHETTI SAUCE IS EASY! WATCH THIS VIDEO FOR A QUICK TUTORIAL:

Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!

Spaghetti Bake

Enjoy! Have a great rest of your week!

If you're looking for more delicious, easy, comforting recipes, check these out: Spaghetti and Meatballs, Reuben Braid and this Chicken and Rice Bake that will KNOCK your socks right off your feet.

Spaghetti Bake
Spaghetti, Vegetables, Casserole
Main dish
American
Yield: 12

EASY BAKED SPAGHETTI

prep time: 30 minscook time: 45 minstotal time: 1 hour 15 mins

Packed with veggies, this is such a satisfying weeknight meal!

ingredients:

  • 12-oz. package spaghetti
  • 1 lb. ground beef
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, seeded, stem removed and chopped
  • 8-oz. package sliced fresh mushrooms
  • 1 medium zucchini, sliced
  • 3 cloves garlic, finely minced
  • Salt and pepper, to taste
  • 24-oz. jar spaghetti sauce
  • 8 oz. ricotta cheese
  • 1 tablespoon fresh oregano, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon flat-leaf parsley, finely chopped

instructions:

  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Bring a large saucepan of water to a boil. Cook spaghetti 3 minutes short of package instructions and drain.
  2. In a large skillet, cook the ground beef over medium-high heat until meat is no longer pink. Add the onions, peppers, mushrooms, zucchini, garlic, salt and pepper to the skillet. Cook, stirring, for 3 to 5 minutes, or until vegetables begin to soften. Add spaghetti sauce and cook for an additional 3 minutes.
  3. Layer the baking dish as follows: half of the spaghetti noodles, half of the sauce mixture, ricotta cheese, oregano, the remaining spaghetti noodles, the remaining sauce, cheddar cheese, Parmesan cheese and parsley. Bake uncovered in the preheated oven for 30 minutes. Serve warm with a crusty bread and salad.
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