Baked Spaghetti


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  • cooking spray
  • 16 oz. spaghetti
  • 2 T. extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 (28 oz.) can crushed tomatoes
  • ½ c. basil, chopped
  • 1 c. shredded mozzarella
  • ¼ c. freshly grated Parmesan
  • chopped fresh parsley, for garnish


  • Preheat oven to 350°.
  • Grease a medium baking dish with cooking spray.
  • Cook spaghetti according to package directions until al dente, drain, and set aside.
  • Meanwhile, in a large skillet over medium heat, heat oil.
  • Add onions and cook until soft and translucent, about 5 minutes.
  • Stir in garlic and cook until fragrant, 1 minute more.
  • Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 8 minutes.
  • Drain fat in a bowl lined with paper towels and return to pan.
  • Pour in crushed tomatoes and basil and simmer until slightly reduced, about 10 minutes.
  • Season with more salt and pepper to taste.
  • Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan.
  • Bake until cheese is melted and pasta is warmed through, about 20 minutes.
  • Garnish with parsley and serve.