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Comfort food doesn’t get much better than baked spaghetti. This cheesy pasta casserole is easy to make, budget-friendly, and perfect for feeding a crowd or freezing for later. It combines all the flavors of traditional spaghetti with the cozy texture of a baked pasta dish. Whether it’s for a weeknight dinner, Sunday supper, or meal prep, this baked spaghetti recipe is a family favorite that’s hearty, delicious, and simple to put together.
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Baked Spaghetti

Comfort food doesn’t get much better than baked spaghetti. This cheesy pasta casserole is easy to make, budget-friendly, and perfect for feeding a crowd or freezing for later. It combines all the flavors of traditional spaghetti with the cozy texture of a baked pasta dish. Whether it’s for a weeknight dinner, Sunday supper, or meal prep, this baked spaghetti recipe is a family favorite that’s hearty, delicious, and simple to put together.
Course Casseroles
Cuisine American
Keyword Pasta
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 1x1 Squares
Author Stacy Williams
Cost $10

Equipment

  • Large Skillet
  • Large Stockpot
  • Sharp Kitchen Knife
  • Colander
  • Mixing Spoon
  • Rubber Spatula
  • Dry Measuring Spoons
  • Liquid Measuring Cup

Ingredients

  • 1 lb Angel hair pasta
  • 1⁄2 C Parmesan cheese Shredded
  • 2 lg Eggs
  • ⅓ C. Whole Milk
  • ½ C. Butter
  • 1 lb ground beef browned and drained
  • 1 lb Ground Italian Sausage browned and drained
  • 3 Tbsp minced garlic seperated into (3) 1 Tbsp measurements
  • 1 large Green Bell Pepper Chopped
  • ½ White Onion Chopped
  • 8 oz White Mushrooms
  • 1.5 26 oz Pasta Sauce
  • 1⁄2 C Hot water
  • 2 C pizza cheese mozzarella and cheddar blend, shredded
  • 1 C Velveeta cubed
  • 2 tsp Italian Seasoning
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder

Instructions

  • Preheat oven to 350°F. Spray 9x13 pan with cooking spray.
  • Add 3 Tbsp butter to skillet and sauté onion, mushrooms, bell pepper and 1 tbsp minced garlic over medium heat. Add a teaspoon of Italian seasoning as well if desired.
    1/2 C. Butter, 3 Tbsp minced garlic, 1 large Green Bell Pepper, 1/2 White Onion, 8 oz White Mushrooms
  • Once mushrooms are cooked and onion is translucent, add both meats and brown. Drain well. Do not rinse.
    1 lb ground beef, 1 lb Ground Italian Sausage
  • In a large stockpot, set pasta water to boil. Cook pasta al dente.
    1 lb Angel hair pasta
  • While the pasta is cooking, add pasta sauce to the meat mixture. Add hot water to the pasta sauce jar, shake well to get the last bit of sauce and add to the skillet. Simmer over low heat.
    1.5 26 oz Pasta Sauce, 1⁄2 C Hot water
  • Add 1/2 Velveeta cheese cubes to sauce. Heat over medium/low heat until fully melted. Stir to combine.
    1 C Velveeta
  • When pasta is done, drain in a colander. Rinse lightly.
  • In pasta pot, on low heat, melt butter. Add parmesan cheese and stir gently until melted.
    1⁄2 C Parmesan cheese
  • Add pasta to pan.
  • Beat eggs with milk, add to pasta mixture and toss gently to coat pasta with butter/egg mixture. Stir in the remaining Velveeta and spices. Toss again to combine once fully melted.
    2 lg Eggs, 1/3 C. Whole Milk, 2 tsp Italian Seasoning, 2 tsp Onion Powder, 2 tsp Garlic Powder
  • Add sauce mixture to the pasta pot. Toss to fully coat pasta with sauce/meat mixture.
  • Press pasta into baking dish evenly. Top with shredded pizza cheese and extra Italian seasoning if desired.
    2 C pizza cheese
  • Bake at 350°F for 20-25 minutes or until cheese is hot and bubbly.
  • Remove from oven and let rest 10-minutes.
  • Cut into squares and serve hot.