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A Baked Spaghetti Casserole Recipe

Make this Baked Spaghetti Casserole Recipe either a meatless dish or loaded with your favorite proteins for a night of 'pure pasta comfort!'
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American, Hungarian, Romanian
Keyword: baked spaghetti, best baked spaghetti recipes, casserole recipes, make spaghetti, meatless, pasta casseroles, recipe baked spaghetti, spaghetti bake recipe
Servings: 6 servings
Calories: 526kcal
Cost: $0.72 per serving

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  • 9 x 13 inch casserole dish
  • non-stick skillet or sauté pan
  • pasta pot
  • colander or strainer


Ingredients For A Baked Spaghetti Casserole Recipe

  • 1 pound spaghetti or other favorite pasta
  • 2 tablespoons olive oil
  • 4 teaspoons Kosher salt divided
  • 4 tablespoons salted butter
  • 1/2 cup onion chopped
  • 1/2 cup peppers red, yellow, and orange mix; chopped
  • 4 cups (2 cans) stewed tomatoes
  • 1/3 cup diced tomatoes with juices
  • 1/2 teaspoon black pepper
  • 1 tablespoon sweet paprika
  • 1 teaspoon hot paprika may substitute smoked paprika
  • 4 tablespoons granulated sugar
  • 2 cups Parmesan cheese fresh; grated


As a variation, this dish can be made by adding cooked ground sausage, cooked ground beef, leftover rotisserie chicken, or crumbled Spanish Chorizo.

    The Method

    • Preheat oven to 400°F. Butter a 9 x 13-inch baking dish. Set aside.
    • Draw water into a large stock pot. Add 2 teaspoons of the Kosher salt. Boil spaghetti according to package directions EXCEPT undercook by 1 to 2 minutes. I personally allow mine to undercook by 2 minutes. Drain.
    • Add olive oil to pot while spaghetti drains and pot is still hot. Add spaghetti to pot and toss well to coat. Set aside.
    • Melt the butter in a large non-stick skillet or sauté pan. Add onion and peppers and cook until soft, about 5 minutes. To the onions and peppers, add the stewed tomatoes, diced tomatoes, remaining 2 teaspoons Kosher salt, black pepper, both paprikas, and the granulated sugar. Reduce heat and simmer 10 minutes. Use a wooden spoon to break up the large pieces of stewed tomatoes if desired.
    • Combine the spaghetti and the sauce together in the larger of the two pots. Toss well to coat. Add 1/2 cup of the Parmesan cheese and toss well to coat.
    • Turn the mixture out into the prepared casserole dish and top with remaining 1/2 cup Parmesan cheese. Bake until cheese begins to brown, about 25 to 30 minutes.


    Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.


    Serving: 1serving | Calories: 526kcal | Carbohydrates: 74g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 2241mg | Potassium: 628mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1444IU | Vitamin C: 25mg | Calcium: 285mg | Iron: 4mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.