Southern Baked Spaghetti Casserole
This Southern Baked Spaghetti Casserole is a crowd-pleasing, high-protein pasta bake made with al dente pasta, lean ground beef, hearty marinara sauce, fresh Italian herbs, and a generous layer of melted cheese. Perfect for large family gatherings, potlucks, and make-ahead freezer meals.
This new and improved southern baked spaghetti recipe captures the charm of down-home southern casseroles AND the warmth of traditional Italian spaghetti with meat sauce in one protein-packed, downright delicious dish!
It’s the type of heartwarming, comfort food that brings people together because what’s not to love about a hot and bubbly casserole filled with layers of al dente spaghetti, Italian-seasoned ground beef, tangy tomato sauce, and melty mozzarella cheese?
That said, if you’re looking for a crowd-size casserole that will satisfy your loved ones and leave them asking for seconds, you’ve found it! So grab your apron because this Southern baked spaghetti is a culinary masterpiece that will transport you straight to the heart of the South!
Why you’ll love this recipe
- Quick and easy. It’s easy to make with simple ingredients yet has a ton of mouthwatering tastes and textures.
- Macro-friendly pasta. Made with lean ground beef and protein plus pasta, this recipe is packed with protein, but you can always adapt the recipe to align with your individual macronutrient goals.
- Family dinner favorite. It yields ten servings, perfect for big families and potluck-style gatherings.
- Freezer-friendly. Baked spaghetti freezes like a dream, so this is an excellent recipe for your make-ahead freezer meal repertoire.
Ingredients you’ll need
- Olive oil – To coat the skillet and prevent the ground beef and vegetables from sticking.
- Ground beef – I recommend using lean ground beef (93%) for a lighter, healthier option.
- Onion, green pepper, and garlic – This aromatic veggie trio adds deep savory flavor and textural complexity to the meat sauce.
- Diced tomatoes – For the best tomato sauce, use a can of diced tomatoes with rich flavor and a good texture, such as San Marzano.
- Marinara sauce – You can use homemade or your favorite store-bought sauce. Rao’s Homemade and Michael’s of Brooklyn are excellent options.
- Fresh basil and oregano – Fresh herbs are best, but you can use dried herbs if that’s what you have. Remember, you’ll only need 1 teaspoon of dried herbs per tablespoon of fresh herbs.
- Salt and pepper – To taste.
- Spaghetti – I use Barilla Protein Plus, which provides 16 additional grams of protein and has 34 fewer carbs than regular pasta for the entire recipe. A whole-grain variety would be great, too.
- Parmesan cheese – It’s best to use parmesan shredded directly off the block for the best taste and texture.
- Mozzarella – For the top layer of cheesy, gooey goodness!
How to make Southern Baked Spaghetti
Step 1: Brown the ground beef. Heat olive oil in a large skillet over medium heat, then add the ground beef and cook, breaking up the meat with a sturdy spoon until no longer pink.
Step 2: Sauté the aromatics. Add the garlic, onions, and peppers, and continue cooking, stirring often, until softened.
Step 3: Simmer the sauce. Drain the liquid from the meat mixture, then stir in the drained canned tomatoes, marinara, fresh herbs, salt, and pepper. Reduce the heat and let it simmer.
Step 4: Cook the pasta. Meanwhile, boil a large pot of salted water and cook the spaghetti al dente according to the package instructions. Drain well, and set aside.
Step 5: Assemble the casserole. Generously grease a 9×13” baking dish, then add the spaghetti and toss it with parmesan cheese. Next, add the meat sauce and stir to combine. Finally, sprinkle shredded mozzarella over the top.
Step 6: Bake the casserole. Transfer the dish to the 350°F preheated oven and bake, uncovered, until the cheese is melted and lightly golden (about 30 minutes). Let the casserole rest for a few minutes and enjoy!
Recipe tips
- Modify the meat-to-sauce ratio to preference. If you like your spaghetti heavy on meat and light on sauce, stick with 24 ounces (3 cups) of marinara. If you prefer it on the saucier side, use 32 ounces (4 cups) of marinara instead.
- Cook the spaghetti al dente. This will prevent the pasta from overcooking when baked in the casserole and becoming mushy.
- Do not rinse the pasta. Drain the spaghetti well once it’s finished cooking, but do not rinse it. The excess starch gives the spaghetti sauce a surface to cling to.
- Cover the casserole with foil if needed. If the cheese appears to be browning too quickly, tent the baking dish with foil for the remainder of the baking time to prevent the cheese from burning.
Variations
The beauty of Southern baked spaghetti is the endless customization possibilities. Here are some ideas for inspiration:
- Ground beef substitutes – If you want to substitute ground beef, you can use ground turkey, ground chicken, ground pork, or crumbled Italian sausage.
- Add meatballs – Before adding the top layer of cheese, add bite-size meatballs for an additional protein boost. Or, if that’s too much protein, omit the ground beef altogether and use meatballs instead.
- Vegetarian version – Swap the ground beef with your favorite plant-based ground “meat,” lentils, or load up on sautéed veggies like bell peppers, onion, zucchini, eggplant, mushrooms, spinach, and so on.
- Low carb/keto-friendly variation – Swap the pasta with cooked and cooled spaghetti squash. See this spaghetti squash and meatball casserole recipe for an example.
Serving suggestions
Serving this with a refreshing pitcher of sweet tea and a side of Texas toast or cornbread is a no-brainer. Check out the list below for more sides dishes that go great with Southern baked spaghetti:
- Serve it with a salad, like Roasted Potato Salad with Lemon Vinaigrette, Copycat Olive Garden Salad, or Caprese Salad.
- Prepare a side of roasted veggies, like Slow-Roasted Green Beans or Roasted Frozen Broccoli.
- Pair it with Southern sides, like old-fashioned coleslaw or Southern greens.
Storing & freezing
To store leftovers: Let the casserole cool completely, then place it in an airtight container and store it in the refrigerator for 3-4 days. Remember, if the dish sat at room temperature for more than 2 hours, it’s no longer safe to eat and should be thrown away.
To make ahead and freeze: To prep this baked spaghetti casserole ahead to freeze it for later, prepare the meat sauce and cook the spaghetti as instructed. Then, assemble the dish in a freezer-safe casserole pan with a layer of shredded mozzarella on top. Once cooled, wrap the pan with aluminum foil, and freeze it for 2-3 months. Transfer the pan to the refrigerator, and let it thaw overnight before baking.
FAQs
If your baked spaghetti is mushy, it’s most likely overcooked. To prevent this, it’s important to boil the pasta no further than al dente and be mindful of the baking time.
The baking time may vary depending on the size of your casserole, but as a general guideline, Southern spaghetti casserole is baked at 350°F for about 30 minutes.
Remember, the pasta and meat sauce are already cooked, so the baking step is to melt the cheese and heat everything through. With that in mind, you’ll know when it’s ready to come out of the oven because the cheese will be melted, lightly golden, and starting to bubble.
More crowd-pleasing casseroles
- Low Carb Chicken Broccoli Casserole
- Easy Beef Mexican Casserole
- Creamy Ham Spaghetti Casserole
- Gluten Free Chicken Divan
If you love this Southern-style spaghetti bake, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Southern Baked Spaghetti Casserole
Equipment
- 1 Large skillet
- 1 large pot
- 9×13 baking dish
Ingredients
- 1 tbsp olive oil
- 2 lbs lean ground beef I used 93% lean
- 3 cloves garlic minced
- 1 cup sweet onion finely chopped
- 1 large green pepper seeded and finely chopped
- 15 oz can of diced tomatoes drained
- 24 oz marinara sauce you can use 32 oz if you like it really saucy
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tsp salt you can use a little more, to taste
- 1/2 tsp pepper
- 14.5 oz spaghetti noodles I use the protein-plus pasta for a protein boost
- 1/2 cup parmesan cheese shredded
- 2 cups mozzarella shredded
Instructions
- Preheat the oven to 350 degrees F.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook for 4 minutes, breaking up the meat with a sturdy spoon.
- Add the garlic, onions, and chopped peppers. Cook until softened, about 4 minutes more.
- Drain the liquid from the meat mixture, then stir in the drained canned tomatoes, marinara, fresh herbs, salt, and pepper. Turn the heat down to low and simmer while you cook the noodles.
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. I cook it al dente, for the best texture. Drain well, and set aside.
- Spray a 9×13 baking dish generously with olive oil spray. Add the spaghetti and toss with the parmesan cheese.
- Spread the sauce mixture on top and stir gently to mix.
- Top with the shredded mozzarella and bake for 30 minutes, uncovered, until lightly golden.
Notes
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- Modify the meat-to-sauce ratio to preference. If you like your spaghetti heavy on meat and light on sauce, stick with 24 ounces (3 cups) of marinara. If you prefer it on the saucier side, use 32 ounces (4 cups) of marinara instead.
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- Cook the spaghetti al dente. This will prevent the pasta from overcooking when baked in the casserole and becoming mushy.
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- Do not rinse the pasta. Drain the spaghetti well once it’s finished cooking, but do not rinse it. The excess starch gives the spaghetti sauce a surface to cling to.
- You can use homemade marinara for this recipe, or go with a high-quality store-bought marinara, like Rao’s Homemade or Michael’s of Brooklyn for best flavor. If you already have a favorite, go with what you love.
Nutrition
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WHoaa. It’s similar to lasagna I think. NIce!
I’ve been making a similar baked spaghetti dish for years. This is the first time I’ve found it on a food site. I use canned tomatoes, canned sliced mushrooms and angel hair pasta. It is by far the best spaghetti dish I’ve ever had.
Tanya, it’s one of our favorites! I love angel hair, so I’ll have to try that next time!
I loved this. Took it to a friend’s family, but made extra for my own family. I used most of a 42 oz. jar of marinara, and tri-colored bell peppers. It was really delicious. I don’t usually like regular spaghetti, but this baked version will be a go-to from here on! Thanks!
Hi Susan! I’m so glad that you enjoyed it!
Excited to try this!! What is the serving size for the macros?
Hi Taylor! I divided the casserole into 10 servings for the macros in the recipe card. I hope that you enjoy it!