Baked Spaghetti

Baked Spaghetti – super easy, deliciously tasty, and only requires 6 ingredients (plus oil for sautéing)! You’ll love the creamy, beefy spaghetti sauce and the fact that everything is tossed and baked together so the pasta soaks up all those delicious flavors. Plus it’s finished with a generous layer of mozzarella cheese. How could it not be good? 

Easy Baked Spaghetti Recipe

Lately I’m all about those fast and easy recipes for busy weekdays, who isn’t these days? I have loved this recipe on hectic days because it only requires a handful of ingredients and doesn’t take much prep, plus everyone in my family loves it! It’s got the kid stamp of approval.

Even though it uses a store-bought marinara sauce it’s upgraded with fresh basil and light cream cheese (Neufchatel cheese) so no one would even notice. It’s rich and creamy and seriously satisfying.

You just can’t go wrong with this hearty spaghetti casserole. It’s classic American comfort food just like mom made, yet it’s hardly a splurge at all! This has far less calories than something like lasagna yet it’s still perfectly delicious!

Ingredients Needed for Creamy Baked Spaghetti

• Dry spaghetti – don’t use thin spaghetti or angel hair here, it will come out really soggy.
• Olive oil – you’ll only need a little for sautéing.
• Lean ground beef – lean ground turkey could be used instead if preferred for a lighter option.
• Neufchatel cheese – this can be found by the cream cheese.
• Fresh basil – I don’t recommend substituting dried here, the fresh basil really brings a lot of flavor to this casserole dish.
• Roasted garlic marinara sauce – I’ve only made this using Classico so I recommend sticking with that.
• Shredded mozzarella cheese – if you want to add more flavor substitute 1/2 cup of the mozzarella with finely shredded parmesan.
• Salt and pepper – you will only need a little salt because the sauce already has a fair amount.

How to Make Oven Baked Spaghetti

• Preheat oven to 350 degrees. Spray a 13 by 9 by 2-inch baking dish with non-stick cooking spray.
• Bring a large pot of water to a boil (to cook spaghetti).

• Heat olive oil in a 12-inch non-stick deep skillet or saute pan over medium high heat.
• Add beef and cook and crumble, tossing occasionally until browned and cooked through.

• Stir in marinara sauce, Neufchatel cheese and basil, season lightly with salt and pepper to taste.
• Reduce heat to medium low, let cook, stirring frequently until Neufchatel cheese has melted (cover pan with a lid if splattering), about 5 minutes, remove from heat.

• While sauce is heating cook spaghetti in boiling water until tender but still firm in the center, about 2 minutes before the al dente time listed on package (about 7 minutes total).

• Drain spaghetti, return to empty pot without water, add sauce mixture and toss to coat.
• Pour into prepared baking dish and spread even.
• Cover with foil and bake in preheated oven 10 minutes.

• Remove from oven, sprinkle evenly with cheese.
• Return to oven and bake until cheese has melted, 10 – 15 minutes.
• Let rest a few minutes before slicing and serving. Garnish with basil or parsley if desired.

Can I Use a Different Kind of Sauce?

I like to use the roasted garlic spaghetti sauce because it has more garlic flavor than the others, and also I prefer Classico because it I hate some of the other sugary brands but feel free to use what you like. Preferably something a little chunky so it’s not an overload of sauce.

Can I Use Regular Cream Cheese?

I have also made this with full fat cream cheese and it does work well it’s just richer. I just personally prefer the Neufchatel cheese it’s not overwhelming.

Tips for Baked Spaghetti:

• Be sure to use a deep skillet or saute pan otherwise you won’t be able to fit this much sauce.
• Sear the beef and let it brown for best flavor. Don’t stir it constantly.
• Soften Neufchatel cheese in the microwave (or at room temperature) first so it melts into the sauce faster.
• Under-cook the spaghetti. The first time I tried I only cooked to al dente and it came out a little mushy (with all that sauce), so if you under-boil by a few minutes it works perfect.
• Only use fresh basil. Dried basil won’t give near the same flavor here.
• If you want a little kick add some red pepper flakes to taste.

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