Baked Spaghetti

This Baked Spaghetti recipe has delicious marinara sauce, juicy ground beef, Parmesan and Mozzarella Cheese, and is made creamy with a dab of cream cheese! It’s easy to make up to 2 days ahead of time for a future easy dinner!

Don’t forget a side of CHEESY Homemade Garlic Bread!

Casserole Dish Full of Baked Spaghetti with a spoon scooping some out.

Baked Spaghetti Ingredients

  • Spaghetti
  • Ground Beef– 85% lean works well
  • Yellow Onion
  • Garlic– Use fresh garlic cloves and mince them yourself for best flavor.
  • Seasoned Salt
  • Italian Seasonings
  • Marinara Sauce– I love Rao’s brand, (sooo good).
  • Diced Tomatoes
  • Cream Cheese– Adds a slightly creamy element to the sauce.
  • Parmesan Cheese– Buy a block and grate it at home for best results.
  • Mozzarella Cheese– Shred your own at home.
  • Fresh Parsley

Additional ingredients include diced Bell Peppers, Italian Sausage, Ricotta Cheese, Cooked/Diced Chicken, and more!

Overhead shot of ingredients needed to make baked spaghetti.

How to Make Baked Spaghetti

  • Cook the ground beef and onions.
  • Add the garlic during the last minute of cooking.
  • Add the marinara sauce and diced tomatoes. Stir in the cream cheese.
  • Cook Spaghetti according to package instructions. Drain, add to the marinara sauce.
  • Pour into a casserole dish, top with cheeses.
  • Refrigerate for later or bake immediately.

Process shots of ground beef being cooked and marinara sauce being added to large skillet.

Large skillet full of cooked spaghetti in meat sauce next to a casserole dish with the spaghetti topped with mozzarella.

Making Baked Spaghetti Ahead of Time

-Baked Spaghetti can be prepared and assembled up to two days before baking.

-It can also be assembled and frozen before it’s baked. Before serving, let it defrost in the refrigerator overnight, then proceed with baking per the recipe.

Casserole dish full of baked spaghetti after being cooked on a table with garlic and a wooden spoon.

Storing Baked Spaghetti

-Baked spaghetti should be refrigerated and is best if used within three days.

Freezing Baked Spaghetti

Baked spaghetti makes a great freezer food after it’s been baked. It’s best to wrap portion sizes in foil and place them in a labeled freezer bag.

To reheat from a frozen state, leave it in the foil and bake at 350 degrees for 25 minutes or more, depending on the serving size.

Baked spaghetti topped with melted cheese on a dark gray plate on a dark blue background.


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Baked Spaghetti Casserole

5 from 1 vote
This Baked Spaghetti recipe has delicious marinara, juicy ground beef, and is made creamy with a dab of cream cheese! It's easy to make up to 2 days ahead of time for a future easy dinner!


  • 16 oz. spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon Italian seasonings
  • 32 oz. marinara sauce
  • 14.5 oz. diced tomatoes, drained
  • 2 Tablespoons cream cheese, at room temperature
  • 1/3 cup Parmesan cheese, shredded
  • 1 3/4 cups mozzarella cheese, shredded
  • Parsley, to garnish


  • Cook the ground beef and diced onions in a large, nonstick skillet over medium heat. 
  • Once the beef is browned and cooked through, add the garlic, seasoned salt and Italian seasonings and cook for an additional minute. 
  • Add the marinara and diced tomatoes. Once heated, stir in the cream cheese until it's melted and well-combined. Reduce heat to low. 
  • Preheat the oven to 375 degrees. 
  • Cook the spaghetti according to package instructions. Drain, and add to the marinara sauce. 
  • Pour the spaghetti into a lightly greased 9 x 13 inch baking dish and top with mozzarella and Parmesan cheese. 
  • If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.
  • If serving at a later date, cover and refrigerate until ready to serve, up to two days.
  • Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
  •  Top with chopped parsley and serve!


I cut the recipe in half and baked it in a 8.5 x 8.5 inch baking dish.
Leftovers freeze well 🙂


Calories: 461kcal, Carbohydrates: 53g, Protein: 28g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 51mg, Sodium: 1048mg, Potassium: 802mg, Fiber: 4g, Sugar: 8g, Vitamin A: 750IU, Vitamin C: 13.9mg, Calcium: 352mg, Iron: 3.7mg