Easy Baked Spaghetti

Name: Easy Baked Spaghetti
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 pound spaghetti, regular or whole wheat, broken in half if necessary; 1/4 cup olive oil (gives a silky texture and prevents sticking); 3 cloves garlic, minced (fresh is best, but jarred works in a pinch); 1 small onion, diced (yellow or sweet onion both work); 1 tablespoon Italian seasoning (or a mix of dried oregano, basil, and thyme); 1 teaspoon salt (or to taste, start with less if using salty marinara); 1 medium green bell pepper, diced (optional for a mild veggie boost); 1 (14.5-ounce) can diced tomatoes (keeps the sauce bright and chunky); 3 cups water (hydrates the pasta while it bakes); 2 cups marinara sauce (use your favorite jarred sauce for speed); 1/4 cup fresh basil, chopped (plus more for garnish); 2 cups shredded mozzarella cheese (melts to a gooey topping); Grated Parmesan cheese (for serving, optional but delicious); Cooked ground turkey or shredded rotisserie chicken (for extra protein (no pork)); Sliced mushrooms (add earthy flavor and extra veggies); Red pepper flakes (a pinch for adults who like heat); Baby spinach (stir in a few handfuls after baking for a soft green boost); Ricotta dollops (place a few spoonfuls on top before the second bake for creamy pockets); Olives or artichoke hearts (for a Mediterranean twist)

Jump to Recipe Print Recipe

After a long day of after-school chaos, practice runs, and work emails, I know the last thing you want is a complicated dinner. You need something fast, forgiving, and that won’t cause a fight at the table. I love Easy Baked Spaghetti because it combines two pantry favorites—spaghetti and marinara—into one hands-off bake that tastes like comfort food. If you enjoy make-ahead pasta ideas, I sometimes turn to a similar easy lasagna recipe for inspiration when I want something equally family-friendly but different.

A Quick Look at This Easy Baked Spaghetti Recipe

This recipe uses two family favorites—spaghetti and marinara sauce—so kids and adults usually agree at mealtime. It’s mostly “dump and bake”: uncooked pasta goes straight into the pan with tomatoes, sauce, water, and a few flavoring ingredients, then it bakes until tender and bubbly. The biggest benefits are speed and minimal cleanup—no boiling pots, and everything cooks in a single 9×13 baking dish. It’s forgiving on exact measurements and timing, making it ideal for unpredictable weeknights. Stick with me and you’ll see how easy and reliable this dish is for busy families.

Ingredients You’ll Need for Easy Baked Spaghetti

Essentials

1 pound spaghetti — regular or whole wheat, broken in half if your baking dish is narrower
1/4 cup olive oil — gives a silky texture and prevents sticking
3 garlic cloves, minced — fresh is best, but jarred minced garlic works in a pinch
1 small onion, diced — yellow or sweet onion both work
1 tablespoon Italian seasoning — or a mix of dried oregano, basil, and thyme
1 teaspoon salt (or to taste) — start with less if you use salty marinara
1 green bell pepper, diced — optional for a mild veggie boost
1 (14.5-ounce) can diced tomatoes — keeps the sauce bright and chunky
3 cups water — hydrates the pasta while it bakes
2 cups marinara sauce — use your favorite jarred sauce for speed
1/4 cup fresh basil, chopped (plus more for garnish) — adds freshness
2 cups shredded mozzarella cheese — melts to a gooey topping
Grated Parmesan cheese for serving — optional but delicious

Optional Add-ons

Cooked ground turkey or shredded rotisserie chicken — for extra protein (no pork)
Sliced mushrooms — add earthy flavor and extra veggies
Red pepper flakes — a pinch for adults who like heat
Baby spinach — stir in a few handfuls after baking for a soft green boost
Ricotta dollops — place a few spoonfuls on top before the second bake for creamy pockets
Olives or artichoke hearts — for a Mediterranean twist

Substitutions and Shortcuts

Spaghetti types: Swap in whole wheat or gluten-free spaghetti if needed. If your pasta is thicker, you may need slightly more liquid or a longer bake.
Jarred garlic and pre-chopped onions: Use them to shave minutes off prep time.
Pre-shredded cheese: Buy pre-shredded mozzarella, but note that fresh shredded melts better.
Rotisserie chicken: Use shredded rotisserie chicken to make it a one-protein meal without extra cook time.
Pre-made meatballs (cooked): Slice and nestle them into the spaghetti before baking for picky-eater appeal.
No fresh basil? Use 1 teaspoon dried basil instead and add fresh if you have it later.
Single-pan hack: If you don’t have a 9×13 dish, use any oven-safe casserole pan; break the spaghetti to fit if necessary.

How to Make Easy Baked Spaghetti Step-by-Step

I keep my steps short and practical so you can get dinner on the table without fuss. Exact timing and neatness aren’t required—this is a forgiving family meal.

Preheat and prep: Preheat your oven to 375°F. Lightly oil a 9×13-inch baking dish so the spaghetti won’t stick. I use the same olive oil called for in the recipe; it saves dishes.
Layer the dry pasta: Place the uncooked spaghetti in the baking dish. If it won’t fit, break the strands in half—kids won’t notice.
Add aromatics: Drizzle the olive oil over the spaghetti, then sprinkle the minced garlic, diced onion, Italian seasoning, and salt across the top. Use clean hands or tongs to toss gently so the oil and seasonings coat the noodles evenly—don’t worry about perfection.
Add vegetables and sauce: Scatter the diced green pepper over the pasta. Pour the canned diced tomatoes (with their juices), 3 cups water, and 2 cups marinara sauce evenly over the top. Sprinkle chopped basil across everything. Use tongs to toss the mixture in the dish so the pasta is mostly submerged and coated.
First bake: Cover the dish loosely with foil (optional) and bake uncovered for 40 minutes. I often skip the foil because I like a little crisp on top, but covering can keep the top softer.
Add cheese: Remove from the oven and give the spaghetti a quick toss to redistribute the sauce. Sprinkle the 2 cups of shredded mozzarella evenly over the top.
Finish baking: Return the dish to the oven uncovered and bake another 15–20 minutes, until the cheese is golden and bubbling. If you like a crustier top, broil for 1–2 minutes while watching closely.
Rest and serve: Let the casserole sit 5 minutes to set. Garnish with extra fresh basil and a generous sprinkle of grated Parmesan. Scoop into bowls and enjoy.

Time-saving tips:

Use pre-minced garlic and pre-shredded cheese to cut prep time.
Toss ingredients right in the baking dish to minimize pots and pans.
If you have a busy day, assemble the dish ahead (without baking), cover, and refrigerate. Bake directly from chilled—add 10–15 minutes to the total bake time.

Precision notes:

You don’t need to salt every component exactly—taste the marinara and adjust overall salt as you go.
The pasta should be mostly submerged in sauce and water; it will absorb liquid as it bakes.

Common Mistakes to Avoid

A few simple missteps can slow you down or create more cleanup. Avoid these to keep dinner quick and stress-free.

Mistake 1: Overcrowding the pan or using the wrong dish

Using a dish that’s too small makes a mess and slows cooking. Use a 9×13 baking dish (or similar) so the pasta cooks evenly.

Mistake 2: Skipping the liquid or using too little water

This recipe relies on the water and canned juices to hydrate the uncooked pasta. If there isn’t enough liquid, the pasta will be hard. Add the full 3 cups of water and canned tomato juices as written, and add a splash more if your sauce is very thick.

Mistake 3: Trying to rush the bake time

It’s tempting to shorten the bake when you’re hungry, but undercooked pasta ruins the meal. Give the first 40 minutes and the final 15–20 minutes; the result is saucy, tender spaghetti with a bubbly cheese top that kids love.

Serving Suggestions for Easy Baked Spaghetti

This dish pairs well with quick sides and simple add-ons that keep prep minimal and hungry kids happy.

I usually put out a couple of very easy sides so everyone can grab what they like—this keeps family fussiness to a minimum and doesn’t add much work for me.

Kid-Friendly Sides

Garlic bread from the freezer: Toast slices while the casserole finishes baking for warm, buttery crunch.
Carrot sticks and cucumber slices: Rinse and slice a few veggies while the pasta rests—no cooking needed.
Apple or pear slices: A sweet, fresh side helps picky eaters feel included.

Easy Add-Ons

Shredded rotisserie chicken or canned white beans: Stir them in before serving for extra protein without cooking.
A simple side salad: Toss mixed greens with a bottle vinaigrette—kids who like salads can help shake the dressing.
Parmesan shaker and red pepper flakes: Let family members season their portions to taste.

No-Fuss Prep

Double up the recipe and freeze half: Assemble in a freezer-safe dish, freeze before baking, and reheat later for another easy meal.
Use pre-chopped veggies and jarred minced garlic to shave minutes off prep.
Put out small bowls of toppings (cheese, basil, olives) so everyone customizes their plate without extra work.

Conclusion

I know how valuable time and predictability are on weeknights. Easy Baked Spaghetti saves energy by combining pantry staples into a hands-off bake, is flexible for picky eaters, and fits into real family schedules—prep in under 15 minutes, bake, and you’re done. I love how forgiving it is: swap proteins, add veggies, or make it ahead—this dish flexes to your family’s needs. If you want a similar trusted version to compare technique or timing, check out Salt & Lavender’s Easy Baked Spaghetti for another home cook’s take on this weeknight hero.

FAQs About Easy Baked Spaghetti

How long does Easy Baked Spaghetti take from start to finish?

From prep to the table, plan about 70–80 minutes total (15 minutes prep + 40 minutes first bake + 15–20 minutes cheese bake + a short rest). Active hands-on time is usually under 15 minutes, which is why I recommend it for busy nights.

Can I make Easy Baked Spaghetti ahead of time and refrigerate it?

Yes—I often assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. When baking from chilled, add about 10–15 minutes to the bake time so the center gets hot and the pasta cooks through.

How should I store leftovers of Easy Baked Spaghetti?

Cool the casserole, transfer leftovers to an airtight container, and refrigerate for up to 3–4 days. Reheat in the oven at 350°F covered with foil until warm, or microwave individual portions for 2–3 minutes, stirring halfway through.

Is Easy Baked Spaghetti kid-friendly for picky eaters?

Yes. The simple flavors—tomato sauce, mozzarella, and mild seasonings—appeal to most kids. You can hide finely diced veggies in the sauce, leave out strong seasonings, or offer a side of plain garlic bread if needed. I also recommend keeping some plain marinara on the side for kids who prefer less texture.

Can I add meat or make Easy Baked Spaghetti vegetarian?

Absolutely. For meat, mix in cooked ground turkey, chicken, or butcher’s sausage (non-pork), or add sliced cooked meatballs before baking. For vegetarian versions, keep the base as-is and add extra veggies like mushrooms, spinach, or zucchini. The recipe is very adaptable, and I often change it based on what’s in my fridge.

Save