This easy baked spaghetti starts with jarred marinara and noodles tossed in cream cheese, cottage cheese, and parmesan. Top it with mozzarella, bake until golden, and freeze a pan for later.

For more cheesy pasta favorites, try my lasagna casserole and million dollar spaghetti.

Cheesy baked spaghetti with meat sauce in a white casserole dish

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Key Takeaways: Easy Baked Spaghetti

  • Simple to assemble. Jarred marinara keeps the meat sauce easy, and everything is tossed together instead of layered.
  • Creamy and cheesy. Cream cheese, cottage cheese, Parmesan and mozzarella create a rich, comforting casserole.
  • Perfect for meal prep. Assemble it ahead or freeze it unbaked for a future dinner.

Why I Love this Recipe

This cheesy baked spaghetti is one of my favorite freezer meals for busy weeknights. I can assemble it ahead, then bake and serve it with homemade garlic bread.

It’s heartier than my easy spaghetti recipe, with four cheeses and a meaty marinara sauce. It has all the comforting flavors of lasagna without the layering.

XO - Jamielyn

Ingredient Notes

  • Ground beef: I prefer lean ground beef, although ground turkey or Italian sausage also works.
  • Onion and garlic: These aromatics add extra flavor to the meat sauce.
  • Marinara sauce: Use your favorite jarred marinara, homemade marinara or spaghetti sauce.
  • Spaghetti: Thin spaghetti works best. Cook it only until al dente since it will continue cooking in the oven.
  • Cream cheese: Let it soften first so it melts smoothly into the warm noodles.
  • Cottage cheese: Makes the spaghetti creamy without requiring any layering. Ricotta or sour cream can be substituted.
  • Parmesan and mozzarella: Parmesan adds salty flavor throughout, while mozzarella creates the golden, bubbly topping.
  • Seasonings: Add salt, pepper and Italian seasoning to taste. Fresh basil makes a delicious optional garnish.

How to Make Baked Spaghetti

Steps for making baked spaghetti with meat sauce, creamy noodles and mozzarella.
  1. Brown the meat. Cook the ground beef and onion in a large skillet over medium-high heat until the beef is browned and the onion is tender. Drain any excess grease, then add the garlic and cook for 1 minute. Season with salt, pepper and Italian seasoning.
  2. Simmer the sauce. Stir in the marinara sauce and simmer uncovered for 10 minutes. Add a little reserved pasta water if the sauce needs thinning.
  3. Combine the spaghetti and cheese. Cook the spaghetti until al dente, then reserve 1 cup of pasta water and drain. Toss the hot noodles with the cream cheese until it begins to melt. Add the cottage cheese, 1/2 cup mozzarella and 1/4 cup Parmesan, then toss with the meat sauce.
  4. Assemble and bake. Transfer the spaghetti mixture to a greased 9×13-inch baking dish. Top with the remaining mozzarella and Parmesan, plus fresh basil if desired. Bake at 350°F for 30 to 40 minutes, or until hot and bubbly.
Baked spaghetti assembled in a pan ready to bake or freeze.

Recipe Tips

  • Keep the pasta al dente. Slightly undercook the spaghetti so it doesn’t become too soft while baking.
  • Use softened cream cheese. Toss it with the noodles while they’re still hot so it melts and coats them evenly.
  • Reserve some pasta water. Add 1/2 to 1 cup to the marinara if the sauce seems thick. The noodles will absorb more liquid in the oven.
  • Let it rest before serving. Wait 5 to 10 minutes after baking so the cheese can set and the spaghetti is easier to serve.

How to Freeze Baked Spaghetti

Baked spaghetti is one of my favorite freezer meals for busy nights. You can freeze the entire casserole or divide the recipe and save half for another meal.

  • Freeze: Assemble the spaghetti but do not bake it. Let the noodles and sauce cool completely, then transfer to a freezer-safe container and top with the remaining cheese. Cover tightly, label with the date and freeze for up to 3 months.
  • Thaw and bake: Thaw overnight in the refrigerator. Bake at 350°F for 30 to 40 minutes, or until hot and bubbly.
Serving spoon lifting cheesy baked spaghetti from a white casserole dish.

Baked Spaghetti FAQs

Can I assemble baked spaghetti ahead of time?

Yes. Assemble the casserole, cover it tightly and refrigerate for up to 24 hours. Let it sit at room temperature while the oven preheats, then add about 5 to 10 minutes to the baking time if needed.

Can I use ricotta instead of cottage cheese?

Yes. Replace the cottage cheese with an equal amount of ricotta. Ricotta will make the filling slightly thicker, while cottage cheese gives it a creamier texture.

Should baked spaghetti be covered while baking?

Bake it uncovered so the mozzarella becomes melted and golden. If the cheese starts browning before the center is hot, loosely cover the dish with foil.

Can I bake frozen spaghetti without thawing it?

I recommend thawing it overnight in the refrigerator so it heats evenly without drying out. Then bake it according to the recipe directions.

Close-up of baked spaghetti topped with melted mozzarella, Parmesan and fresh basil.

More spaghetti recipes to try include spaghetti bolognese sauce, spaghetti pesto and homemade spaghetti and meatballs!

More Pasta Recipes

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Baked spaghetti with hearty meat sauce and cheeses baked in a casserole dish.

Baked Spaghetti

5 from 15 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
This easy baked spaghetti combines a hearty meat sauce with spaghetti tossed in cream cheese, cottage cheese and Parmesan, then tops it with mozzarella and bakes until bubbly.
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Ingredients 

  • 1 pound lean ground beef or turkey , or Italian sausage
  • 1 cup chopped onion
  • 2-3 cloves garlic , minced
  • 24 ounce jar marinara or spaghetti sauce
  • 12 ounces thin spaghetti noodles
  • 4 ounces cream cheese , softened
  • ½ cup cottage cheese , can sub ricotta cheese or sour cream
  • ⅓ cup grated parmesan cheese , divided
  • 1-2 cups shredded mozzarella cheese

Optional: Fresh basil, S&P, Italian seasoning

Instructions

  • Preheat oven to 350°F. Spray a 9×13 pan with non-stick spray and set aside.
  • Add ground beef to a large pan and heat over medium-high heat. Break apart with a spoon. Add onions and cook until they become soft (about 3-5 min). Then add garlic and cook a minute longer. Cook meat until browned. Salt and pepper to taste. Add in a teaspoon of Italian seasoning if desired.
  • Add in spaghetti sauce and let simmer uncovered for about 10 minutes.
  • Cook spaghetti noodles al dente, about 6 minutes. Do not overcook. Reserve 1 cup of water for pasta sauce and then drain. Add up to 1/2-1 cup of the water to the red sauce.
  • When the noodles are drained, add in the cream cheese and toss together. Once it has started to melt, add in the cottage cheese, 1/2 cup mozzarella cheese and 1/4 cup grated parmesan cheese. Then toss together with the sauce. Then press into the pan.
  • Add remaining mozzarella cheese, fresh basil and parmesan to the top if desired.
  • Bake for 30-40 minutes.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • For a thinner sauce, add in 1/2 cup of the pasta water before simmering.
  • To freeze: Do not bake. Combine sauce and noodles and then cool completely. Then add to a freezer container and top with remaining cheese. Label with the date, then store in freezer for up to 3 months.
  • To thaw: Let thaw in the fridge overnight, then cook in the oven according to directions. 

Nutrition

Calories: 408kcal, Carbohydrates: 40g, Protein: 25g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 69mg, Sodium: 731mg, Potassium: 637mg, Fiber: 3g, Sugar: 7g, Vitamin A: 708IU, Vitamin C: 8mg, Calcium: 174mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.