This cheesy baked spaghetti can be made with ground beef, sausage, or meatballs! Cream cheese adds a creamy element to the marinara sauce. You can even freeze the assembled casserole for another week!
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!
Notes
Baked Spaghetti with Meatballs
If your family loves the classic spaghetti and meatball combo, you should make my meatball recipe instead of using ground beef.
Just mix the cooked meatballs into the sauce, combine it with the spaghetti, top with cheese, and bake!
Make Ahead Method
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.
If baking from a frozen state, cover with foil and bake for 1 hour longer than instructed.