Tinis Baked Spaghetti Dish (Printable)

A creamy, cheesy baked spaghetti with savory ground beef and layered noodles, ideal for hearty gatherings.

# What you need:

→ Pasta & Cheese Sauce

01 - 12 oz spaghetti
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup shredded mozzarella cheese
06 - 1 cup shredded sharp cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp ground nutmeg (optional)

→ Meat Sauce

11 - 1 lb ground beef
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 24 oz jar marinara sauce
15 - 1 tsp dried Italian herbs
16 - 1/2 tsp red pepper flakes (optional)
17 - Salt and pepper, to taste

→ Topping

18 - 1/2 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
20 - 2 tbsp chopped fresh parsley (optional)

# How to make it:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Boil salted water and cook spaghetti until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
04 - Add chopped onion and minced garlic to the skillet; sauté until softened, about 3 minutes.
05 - Stir in marinara sauce, dried Italian herbs, red pepper flakes, salt, and pepper. Simmer the mixture for 5 minutes then remove from heat.
06 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
07 - Gradually whisk in whole milk, stirring continuously until the sauce thickens, about 3 to 4 minutes.
08 - Remove the sauce from heat and stir in mozzarella, cheddar, Parmesan, salt, black pepper, and nutmeg until smooth.
09 - Toss cooked spaghetti with the cheese sauce until evenly coated.
10 - Place half of the spaghetti mixture into the prepared baking dish. Spread half of the meat sauce over the pasta. Repeat the layers with remaining spaghetti and meat sauce.
11 - Sprinkle remaining mozzarella and Parmesan cheeses evenly on top.
12 - Bake uncovered for 25 to 30 minutes until bubbling and golden. Allow to rest for 10 minutes before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It's basically two beloved dishes—creamy mac and cheese and hearty baked spaghetti—having a delicious conversation in one pan.
  • The cheese sauce clings to every noodle while the meat sauce anchors the whole thing, creating layers of richness that feel indulgent without being fussy.
  • One casserole feeds a crowd, and leftovers actually taste even better the next day.
02 -
  • Don't skip draining the ground beef properly, or all that fat will float to the top and make your casserole feel heavy instead of comforting.
  • The roux needs that full minute of cooking before you add milk, or you'll taste raw flour and wonder why it doesn't taste right.
  • Let the casserole rest after baking—I learned this the hard way when I cut into it too early and it fell apart on the plate like a soggy mess.
03 -
  • Use a whisk, not a spoon, when making the cheese sauce—it prevents lumps and incorporates everything smoothly in half the time.
  • Taste the meat sauce before you combine everything; the salty, savory layers need to balance, and good seasononing here means the whole dish sings.
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