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Delicious easy baked spaghetti served with cheese and herbs.

Easy Baked Spaghetti

A quick and comforting baked spaghetti dish that combines uncooked pasta with marinara and tomatoes for a simple, family-friendly weeknight meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 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
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

Method
 

Preparation
  1. Preheat your oven to 375°F. Lightly oil a 9x13-inch baking dish.
  2. Place the uncooked spaghetti in the baking dish. If it won’t fit, break the strands in half.
Adding Ingredients
  1. Drizzle the olive oil over the spaghetti, then sprinkle the minced garlic, diced onion, Italian seasoning, and salt across the top. Toss gently to coat the noodles.
  2. Scatter the diced green pepper over the pasta. Pour the canned diced tomatoes (with their juices), water, and marinara sauce over the top. Toss the mixture to ensure the pasta is mostly submerged and coated.
Baking
  1. Cover the dish loosely with foil and bake uncovered for 40 minutes.
  2. Remove from the oven, toss the spaghetti to redistribute the sauce, and sprinkle the shredded mozzarella evenly over the top.
  3. Return the dish to the oven uncovered and bake another 15–20 minutes, until the cheese is golden and bubbling.
Serving
  1. Let the casserole sit for 5 minutes to set. Garnish with extra fresh basil and grated Parmesan, then serve.

Notes

Assemble the dish ahead and refrigerate, bake directly from chilled with additional time. Use pre-minced garlic and pre-shredded cheese to save time.