Save to Pinterest Tini's Baked Spaghetti arrived in my kitchen on a lazy Sunday afternoon when I realized I had leftover spaghetti, ground beef, and an unopened block of sharp cheddar staring at me from the fridge. Instead of reheating everything separately like usual, I thought: what if I treated this like mac and cheese but made it better? That one wild idea turned into layers of creamy cheese sauce, savory meat, and perfectly tender noodles that came out of the oven bubbling like something you'd find at a dinner party, not a weeknight scramble.
I made this for my brother's birthday dinner when he mentioned he missed "real food" during his diet phase, and watching him go back for seconds while barely saying a word told me everything I needed to know. That casserole dish became his most-requested recipe, the one he'd text me about in September asking if I'd make it for his October birthday again.
Ingredients
- Spaghetti (12 oz): Use dried pasta, cooked just until it still has a tiny bit of resistance when you bite it—this matters because it'll keep cooking in the oven and won't turn to mush.
- Unsalted butter and all-purpose flour (2 tbsp each): This is your roux base, the quiet hero that turns milk into silky sauce.
- Whole milk (2 cups): Never skip the whole milk; skim will give you a thin, sad sauce that won't cling to the pasta.
- Shredded mozzarella (1 cup): The melty player that keeps things creamy and tender.
- Sharp cheddar cheese (1 cup): This is where the flavor punch comes from—don't reach for mild here.
- Grated Parmesan (1/2 cup plus 1/4 cup for topping): Nutty and essential; always grate it fresh or buy the good stuff.
- Ground beef (1 lb): Brown it thoroughly to build flavor, then drain the fat so the final dish isn't greasy.
- Onion and garlic: Sauté them together until they turn golden and fragrant—this is where the meat sauce gets its soul.
- Marinara sauce (24 oz jar): A shortcut that's totally honest; quality matters here since it's a main player.
Instructions
- Get your oven ready and prep the dish:
- Preheat to 375°F and grease a 9x13-inch baking dish with a little butter or cooking spray so nothing sticks.
- Cook the spaghetti:
- Boil it in salted water until just al dente—that slight firmness is crucial because the pasta will continue softening in the oven.
- Brown the meat and build flavor:
- In a large skillet, cook the ground beef over medium-high heat, breaking it into smaller pieces as it browns, then drain the fat carefully to avoid losing the browned bits stuck to the bottom.
- Add the aromatics:
- Toss in the chopped onion and garlic, letting them soften for a few minutes until your kitchen smells like someone who knows what they're doing.
- Combine the meat sauce:
- Stir in the marinara, Italian herbs, and red pepper flakes if you want a hint of heat, then let it simmer gently while you handle the cheese sauce.
- Make the cheese sauce:
- In a separate saucepan, melt the butter, whisk in the flour to create a paste, then slowly add the milk while whisking constantly so it thickens into something silky and smooth.
- Build the cheese sauce:
- Once the milk is thickened, remove from heat and stir in all three cheeses plus the salt, pepper, and nutmeg—the nutmeg sounds strange but it rounds out the cheese in the most sophisticated way.
- Marry the pasta and cheese:
- Pour the cheese sauce over the cooked spaghetti and toss until every strand is coated.
- Layer like you mean it:
- Spread half the saucy spaghetti in the baking dish, top with half the meat sauce, then repeat so you get two gorgeous layers of flavor in every bite.
- Top and bake:
- Sprinkle the remaining mozzarella and Parmesan over the top, then bake for 25 to 30 minutes until the top is golden and the edges are bubbling.
- Rest before serving:
- Let it sit for 10 minutes out of the oven so it sets slightly and the flavors calm down a bit—this also makes serving so much neater.
Save to Pinterest I'll never forget serving this at a potluck where someone asked for the recipe before even finishing their plate, then showed up the next week with her own version and asked if I thought she'd done it right. That's when I knew this dish had crossed over from just being dinner into something that gets passed around between friends, gets tweaked and claimed and loved all over again.
The Magic of Layering
There's something about assembling this in two distinct layers that changes everything—visually, sure, but also in how the flavors actually work together. When you cut into it, the meat sauce stays distinct from the creamy pasta, so every forkful has both textures and tastes fighting for your attention in the best way. The first time I skipped the layers and just mixed everything together before baking, it tasted flat and one-dimensional, like I'd apologized to the dish.
Timing and Flexibility
You can assemble this entirely the morning of, cover it, and refrigerate it until dinner time—just add 10 extra minutes to the baking time since it's coming out of the cold. I've also made it on a random Tuesday, let it cool, wrapped it, and frozen it for a night when I needed something that felt homemade but required almost no thinking. The casserole actually tastes better after a day because all those flavors have time to get acquainted.
Variations and Serving Ideas
This is endlessly adaptable without losing its soul—swap the ground beef for ground turkey if that's what you have, or crumble some Italian sausage in there for deeper flavor. The nod in the original recipe to mushrooms or bell peppers isn't just casual; those vegetables add genuine substance and brightness that balance all the richness. Serve it alongside a simple green salad dressed in sharp vinaigrette, thick slices of garlic bread for soaking up any extra sauce, and maybe a glass of Chianti if the mood is right.
- Ground turkey or plant-based meat works as a straight swap if you're feeding different dietary preferences at the same table.
- Sautéed mushrooms or bell peppers stirred into the meat sauce add texture and keep things from feeling one-note.
- A squeeze of lemon juice over individual plates at the table cuts through the richness in a way that feels intentional, not accidental.
Save to Pinterest This dish isn't trying to be anything other than what it is: comfort food that tastes like someone spent real time on it, even though you didn't. Feed it to people you care about and watch it disappear.
Ask About This Recipe
- → How do I achieve creamy cheese sauce?
Melt butter and whisk in flour to create a roux, then gradually stir in milk until thickened. Stir in shredded cheeses off heat to keep sauce smooth and creamy.
- → What pasta is best for this dish?
Spaghetti works well since it holds sauce evenly and layers nicely in the casserole to absorb flavors during baking.
- → Can I substitute ground beef?
Yes, ground turkey or plant-based meat alternatives are great for a lighter or vegetarian approach while maintaining texture.
- → How do I prevent the casserole from drying out?
Use sufficient cheese sauce and meat sauce layers, and bake covered briefly or monitor baking time carefully until bubbly and golden.
- → What herbs enhance the flavor?
Dried Italian herbs and red pepper flakes add warmth and depth. Fresh parsley used as garnish brightens the dish.
- → Can I prepare it ahead of time?
Assemble the layers in advance and refrigerate. Bake fresh before serving to keep textures optimal and flavors vibrant.