Tinis Baked Spaghetti (Printable)

Creamy cheese sauce combined with savory beef and baked spaghetti in a satisfying casserole.

# What You'll Need:

→ Pasta & Cheese Sauce

01 - 12 oz spaghetti
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons 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 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon 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 teaspoon dried Italian herbs
16 - 1/2 teaspoon 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 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook spaghetti in salted boiling water until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
04 - Add onion and garlic to the skillet; sauté until softened, about 3 minutes.
05 - Stir in marinara sauce, Italian herbs, red pepper flakes, salt, and pepper. Simmer for 5 minutes. Set aside.
06 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
07 - Gradually whisk in milk, stirring until thickened, about 3-4 minutes.
08 - Remove from heat and stir in mozzarella, cheddar, Parmesan, salt, pepper, and nutmeg until smooth.
09 - Mix cooked spaghetti with cheese sauce until evenly coated.
10 - Layer half the spaghetti mixture in the prepared baking dish. Top with half the meat sauce. Repeat layers.
11 - Sprinkle with remaining mozzarella and Parmesan cheeses.
12 - Bake for 25 to 30 minutes until bubbly and golden. Let stand 10 minutes before serving. Garnish with parsley if desired.

# Expert Advice:

01 -
  • The creamy cheese sauce clings to every strand of spaghetti, turning plain noodles into something you can't stop eating.
  • Layering the meat sauce between the cheesy pasta creates pockets of savory richness in every bite.
  • It bakes into a bubbly, golden casserole that looks impressive but doesn't require any fancy techniques.
  • Leftovers reheat beautifully, and sometimes taste even better the next day when the flavors have melded together.
02 -
  • Drain the spaghetti well after cooking because any extra water will thin out the cheese sauce and make the dish watery.
  • Remove the cheese sauce from the heat before stirring in the cheeses so they melt smoothly without breaking into a grainy mess.
  • Let the casserole rest after baking or the first serving will slide apart and leave you with a puddle of cheese and sauce on the plate.
03 -
  • Use freshly shredded cheese instead of pre-shredded because the anti-caking agents in bagged cheese can make the sauce grainy and prevent it from melting smoothly.
  • Taste the meat sauce before layering and adjust the salt and pepper because the cheese sauce is already seasoned and you want the flavors to balance perfectly.
  • If the top starts browning too quickly in the oven, tent the dish loosely with foil for the last ten minutes so the inside finishes cooking without burning the cheese.
Go Back