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Bake Cheesy Beef Spaghetti Recipe
Ash Tyrrell

Bake Cheesy Beef Spaghetti Recipe

I still remember the first time I pulled a bubbling spaghetti bake out of my oven and watched the cheese pull into long, golden strings. I knew right then this recipe was a keeper. I've made it more times than I can count for busy weeknights, lazy Sundays, and even a potluck where it disappeared in minutes
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps the beef brown evenly without sticking to the pot
  • 1 pound ground beef I use 90-93% lean – the savory base of the meat sauce
  • 1 medium yellow onion chopped – adds natural sweetness and depth
  • 2 tablespoons Italian seasoning – the backbone of that classic Italian flavor
  • 1 teaspoon red pepper flakes – gives a subtle warmth skip it if you want mild
  • Kosher salt and black pepper to taste – always season in layers, not just at the end
  • 2 tablespoons garlic paste – melts into the sauce faster than whole cloves
  • 1 tablespoon brown sugar – balances the acidity of the tomato sauce
  • 1 jar 32 oz marinara sauce – pick a good-quality jarred sauce to save time
  • 1 pound spaghetti – slightly undercook it so it doesn't turn mushy in the oven
  • 2 cups shredded Italian cheese blend – melts beautifully for that gooey topping
  • 1 cup shredded sharp cheddar cheese – adds a sharper bolder cheese flavor
  • ½ cup fresh grated parmesan plus extra for serving – grate it fresh for the best melt and flavor
  • Fresh chopped parsley optional – a bright finishing touch for color

Method
 

  1. Start by preheating your oven to 375°F so it's fully hot by the time you're ready to bake. Spray a 9×13-inch baking dish with nonstick spray and set it aside. Bring a large pot of salted water to a boil and cook the spaghetti two to three minutes less than the package instructions suggest, then drain it well.
  2. While the pasta cooks, heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon, letting it cook until browned and slightly crisp, about six to seven minutes. This step builds the deep, savory flavor that carries the whole dish.
  3. Toss in the chopped onion and continue cooking with the beef until it softens, roughly three to four minutes. Sprinkle in the Italian seasoning, red pepper flakes, salt, and pepper, then stir everything together so the spices coat the meat evenly. Your kitchen should start smelling amazing at this point.
  4. Stir in the garlic paste, brown sugar, and jarred marinara sauce until fully combined. Let the sauce simmer gently for two to three minutes so the flavors meld together. This quick simmer is what turns a basic jarred sauce into something that tastes homemade.
  5. Remove the sauce from heat and add the drained spaghetti directly into the pot. Toss everything together until every strand of pasta is coated in that rich meat sauce. I like to use tongs here so I can really work the sauce through the noodles.
  6. Pour the sauced pasta into your prepared baking dish and spread it out evenly with a spatula. In a separate bowl, combine the Italian cheese blend, cheddar, and parmesan, then sprinkle the cheese mixture generously over the top of the pasta.
  7. Slide the dish into the oven uncovered and bake for about 20 minutes, until the cheese is melted, golden, and slightly crisp on top. If you want an extra-crispy finish, broil it for one to two minutes at the end, but watch it closely so it doesn't burn.
  8. Let the spaghetti bake rest for five to seven minutes before slicing into it. This short rest helps the cheese set slightly so your portions hold together better. Garnish with chopped parsley and extra parmesan, then dig in while it's warm.

Notes

  • I always undercook my spaghetti slightly since it keeps cooking in the oven and stays perfectly tender instead of mushy.
  • I like to grate my own parmesan instead of using the pre-shredded kind because it melts so much smoother.
  • I sometimes swap half the ground beef for Italian sausage when I want a spicier, more flavorful sauce.
  • I let the dish rest before cutting into it, which keeps my slices neat instead of falling apart.
  • I always taste my sauce before combining it with the pasta so I can adjust the salt and seasoning early.