Cheesy Baked Spaghetti with Ground Beef

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This is the cheesy baked spaghetti your family will ask for again and again. Tender spaghetti, savory ground beef in rich tomato sauce, and bubbly melted cheese, baked until golden at the edges. It is comfort food in a casserole dish, made for busy weeknights and second helpings. Save this now, and share it with someone who loves a cozy, crowd-pleasing dinner.

Why You’ll Love This Recipe

  • Cheesy, cozy, and filling: Mozzarella, cheddar, and Parmesan melt into the pasta for a rich, bubbly top.
  • Feeds a family with ease: One 9×13-inch dish serves six, with generous portions and easy seconds.
  • Simple pantry ingredients: Spaghetti, ground beef, tomato sauce, cheese, and a few seasonings are all you need.
  • Make-ahead friendly: Assemble it in the morning, refrigerate, and bake at dinner time.

Ingredients

  • 12 oz (340 g) spaghetti, broken in half
  • 1 lb (450 g) ground beef
  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 jar (24 oz / 680 g) marinara sauce
  • 1 can (14.5 oz / 410 g) diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sugar, optional
  • 8 oz (225 g) cream cheese, softened and cubed
  • 1/2 cup (120 ml) sour cream
  • 2 cups (200 g) shredded mozzarella, divided
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (50 g) grated Parmesan, divided
  • 2 tablespoons chopped fresh parsley, for serving

Step-by-Step Method

  1. Heat the oven. Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.

this Recipe

  1. Cook the spaghetti. Cook until just shy of al dente, about 1 minute less than the package directions — usually 8 to 9 minutes. It will finish in the oven, so do not let it go fully soft. Drain well.

  1. Brown the ground beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook for 6 to 8 minutes, breaking it into crumbles, until browned and no pink remains. Drain off excess fat.

  1. Build the meat sauce. Add the onion and cook for 3 to 4 minutes, until softened. Stir in the garlic, Italian seasoning, paprika, salt, and pepper, and cook for 1 minute. Add the marinara, diced tomatoes, and tomato paste. Stir in the sugar if the sauce tastes sharp. Simmer for 5 to 7 minutes, until slightly thickened.

  1. Make the creamy cheese layer. Mix the softened cream cheese and sour cream until smooth. Stir in 1 cup of mozzarella, half the Parmesan, and a pinch of salt and pepper.

  1. Combine and layer. Toss the drained spaghetti with the meat sauce until evenly coated. Spread half in the dish, dollop the cream cheese mixture over it, then add the remaining spaghetti in an even layer. Top with the remaining mozzarella, the cheddar, and the remaining Parmesan.

  1. Bake until bubbly. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes, until the cheese is melted, bubbly, and lightly golden.

  1. Rest and serve. Let it rest for 10 minutes so it sets and slices into neat portions. Sprinkle with parsley and serve hot.

Tips for Best Results

  • Undercook the pasta slightly: Pasta just shy of al dente will not turn mushy in the oven.
  • Drain the beef well: Extra fat can make the casserole greasy.
  • Soften the cream cheese first: Leave it out 20 minutes so it mixes smoothly.

Variations

  • Use ground turkey: Swap the beef for 1 lb of ground turkey, cooked the same way.
  • Add vegetables: Stir 1 cup of mushrooms, diced bell pepper, or spinach into the sauce.
  • Make it extra cheesy: Add 1 cup of provolone or Monterey Jack on top, or stir 1/2 cup of ricotta into the cream cheese layer.
  • Add a little heat: Stir 1/2 teaspoon of red pepper flakes into the meat sauce.

Storage / Make-Ahead / Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat covered with foil at 350°F (175°C) for 20 to 25 minutes, then uncover for the last 5 minutes. Single portions reheat in the microwave for 2 to 3 minutes. For make-ahead, assemble fully, cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 20 minutes, then bake as directed, adding 5 to 10 minutes.

FAQ

Can I use a different pasta shape?
Yes. Penne, rigatoni, rotini, or ziti all work well. Use the same amount — 12 oz — and cook it just shy of al dente.

Can I make this without cream cheese?
Yes. Use 1 cup of ricotta instead, or skip the creamy layer and add an extra cup of mozzarella in the middle.

How do I keep baked spaghetti from drying out?
Use enough sauce so the pasta looks well coated, and bake covered with foil for the first part. The foil traps steam and keeps the pasta moist.

Can I freeze leftovers?
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat until hot.