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5.0 from 1,692 votes

Easy Baked Spaghetti

This Baked Spaghetti Recipe is a cheesy vegetarian pasta casserole dish that's simple to make, requiring only one pan in the oven, and a family favorite meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 387 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 pound Spaghetti
  • ¼ cup olive oil
  • 3 garlic cloves minced
  • 1 small onion diced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt or to taste
  • 1 green bell pepper diced
  • 1 (14.5-ounce) canned diced tomatoes
  • 3 cups water
  • 2 cups marinara sauce
  • ¼ cup fresh basil chopped, plus more for garnish
  • 2 cups mozzarella cheese
  • grated Parmesan cheese for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 375˚F. Place the uncooked spaghetti in a 9 x 13-inch baking dish. Add the olive oil, garlic, onions, Italian seasoning and salt. Use your hands to gently toss and evenly distribute the ingredients.
  2. Add the bell pepper, canned diced tomatoes, water, marinara and basil on top of the spaghetti, and toss it again using tongs to evenly coat the spaghetti with the sauce and vegetables.
  3. Bake uncovered for 40 minutes. Toss the spaghetti and sprinkle with mozzarella cheese. Continue baking uncovered for 15-20 more minutes or until the top is browned and bubbly.
  4. Remove from the oven, garnish with fresh basil and parmesan cheese and serve.

Notes

  • Storage: Transfer leftovers to an airtight container and store in the refrigerator. To reheat, place in a 350°F oven until warmed through, or warm gently in a pan on the stovetop with a splash of water. You can also reheat easy baked spaghetti in the microwave. I recommend covering it with a paper towel to reduce splattering, then microwave on high in 30-second increments until warmed through. This easy baked spaghetti will keep in the refrigerator for four to five days. 
  • Storage: Transfer leftovers to an airtight container and store in the refrigerator. To reheat, place in a 350°F oven until warmed through, or warm gently in a pan on the stovetop with a splash of water. You can also reheat easy baked spaghetti in the microwave. I recommend covering it with a paper towel to reduce splattering, then microwave on high in 30-second increments until warmed through. This easy baked spaghetti will keep in the refrigerator for four to five days. 
  • Freezer: You can freeze it before you bake it. Assemble baked spaghetti casserole and then wrap it securely and freeze. Transfer to the refrigerator to thaw overnight and bake according to the instructions. You can also freeze the baked spaghetti for up to three months. Thaw overnight in the refrigerator, then warm in the oven until piping hot.Substitutes: For best results, follow the recipe as is. However this recipe is very loose and easy to adapt to your preferences.
  • Freezer: You can freeze it before you bake it. Assemble baked spaghetti casserole and then wrap it securely and freeze. Transfer to the refrigerator to thaw overnight and bake according to the instructions. You can also freeze the baked spaghetti for up to three months. Thaw overnight in the refrigerator, then warm in the oven until piping hot.
  • Serving Size: One serving is about 2 ounces of spaghetti.

Nutrition Information

Serving 2oz Calories 387kcal (19%) Carbohydrates 51g (17%) Protein 15g (30%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 22mg (7%) Sodium 839mg (35%) Potassium 480mg (14%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 620IU (12%) Vitamin C 22mg (24%) Calcium 198mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 387

% Daily Value*

Serving 2oz
Calories 387kcal 19%
Carbohydrates 51g 17%
Protein 15g 30%
Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 22mg 7%
Sodium 839mg 35%
Potassium 480mg 10%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 620IU 12%
Vitamin C 22mg 24%
Calcium 198mg 20%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.