The Simple Joy of this Cheesy Baked Spaghetti
Comfort has a way of wrapping you up like a warm blanket, and that’s exactly what this cheesy baked spaghetti delivers every single time.
I’m telling you, there’s something magical about pasta that’s been baked to bubbly perfection. The edges get slightly crispy while the center stays tender and gooey.
It’s like regular spaghetti decided to level up and become casserole royalty. You know what I love most? The way the cheese melts into every nook and cranny, creating these stretchy, Instagram-worthy cheese pulls.
Pure comfort food genius, if you ask me.
Ingredients
Let me walk you through everything you’ll need to create this bubbly masterpiece. Trust me, the ingredient list is invigoratingly simple, which means less time hunting through your pantry and more time enjoying that golden, cheesy goodness. Most of these items are probably sitting in your kitchen right now, just waiting to become part of something amazing.
- 1 (32 ounce) jar meatless sauce, any flavor
- 1 (14 ounce) can Del Monte diced tomatoes with green pepper and onion (do not drain)
- 1 lb ground beef
- 1 medium onion
- 1 box angel hair pasta or 1 box spaghetti
- 1 (8 ounce) bag shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
Now, here’s where I get a little bossy about quality, but in the nicest way possible. Don’t drain those diced tomatoes – that juice is liquid gold that adds so much flavor to your sauce.
When it comes to the pasta choice, angel hair versus regular spaghetti is totally your call, though I’m slightly team angel hair because it bakes up more tender.
And please, for the love of all things cheesy, buy the good stuff when it comes to your mozzarella. Those fancy cheese pulls don’t happen with the bargain-basement cheese that melts into sad, rubbery strings.
How to Make this Cheesy Baked Spaghetti
Let me break down this foolproof process that’s honestly so straightforward, you could probably make it with your eyes closed (though I wouldn’t recommend it). First things first, crank that oven to 350 degrees and get your pasta water boiling.
Here’s a little trick that makes all the difference – break your 1 box of angel hair pasta or spaghetti into 3-inch pieces before cooking. I know, I know, it feels like pasta sacrilege, but trust the process because it makes for much easier eating later.
While that’s bubbling away according to package directions, dice up your 1 medium onion and get it sizzling in a pan with your 1 lb ground beef. Brown everything until the beef isn’t pink anymore, then drain off any grease because nobody wants a greasy casserole floating around their baking dish.
Now comes the fun part where everything starts smelling absolutely incredible. Stir your 1 (32 ounce) jar of meatless sauce and that 1 (14 ounce) can of Del Monte diced tomatoes with green pepper and onion right into your beef mixture, and let it all simmer for a few minutes until it thickens up nicely.
Here’s where I always get a little impatient, but give it those few minutes because the flavors need time to mingle. Once your pasta is done and drained, fold it into your saucy beef mixture, then comes the magic moment – stir in your 1 (8 ounce) bag of shredded mild cheddar cheese and mix until it’s completely melted and everything looks gloriously creamy.
A pasta server works way better than a regular spoon for this step, though I’ve definitely made it work with whatever I could find in my utensil drawer.
Time for the grand finale that transforms this from stovetop dinner to bubbling masterpiece. Spray your baking dish with some cooking spray – whether you’re using two 8-inch square pans or one 13×9 pan is totally up to you – and spread that cheesy pasta mixture evenly.
Pop it in the oven for about 15 minutes, then sprinkle your 1 cup of shredded mozzarella cheese on top and bake for another 15 minutes or until that mozzarella is melted to golden perfection. While this bakes to perfection, you could easily prep tomorrow’s rice in a premium rice cooker for another hassle-free family meal.
The waiting is honestly the hardest part because your kitchen will smell like pure comfort food heaven, but resist the urge to peek too much or you’ll let all that beautiful heat escape.
Substitutions and Variations
While this recipe is absolutely perfect as written, I totally get that sometimes you need to work with what’s hiding in your pantry or accommodate picky eaters who turn their noses up at certain ingredients.
You can swap ground turkey or Italian sausage for beef if that’s your jam. Hate onions? Skip ’em or use onion powder instead.
Want more veggies? Toss in bell peppers, mushrooms, or zucchini with the meat. The cheese situation‘s flexible too – try sharp cheddar, Monterey Jack, or even cream cheese for extra richness.
Your kitchen, your rules.
Additional Things to Serve With Cheesy Baked Spaghetti
Since this cheesy masterpiece is basically a complete meal on its own, you might wonder what else could possibly make it better.
I always reach for a simple Caesar salad – those crisp romaine leaves cut through all that melted cheese perfectly. Garlic bread feels obvious, but honestly, who cares when it tastes this good?
For something lighter, try roasted broccoli or green beans. They add color and help balance the richness. A glass of red wine doesn’t hurt either, though I won’t judge if you prefer sweet tea like my grandmother always did.
Final Thoughts
This cheesy baked spaghetti proves that comfort food doesn’t need to be complicated to be absolutely perfect.
I mean, what’s not to love about melted cheese, hearty meat sauce, and tender pasta all baked together? It’s the kind of meal that makes everyone at the table happy, even the pickiest eaters.
Plus, you can make it ahead and freeze half for those crazy weeknight emergencies.
Trust me, your future self will thank you when you’re pulling a homemade dinner from the freezer instead of ordering pizza again.
