Baked Spaghetti

DinnerComfort FoodItalian SausageSpaghetti

Baked Spaghetti Casserole with thin spaghetti, sausage, mushroom, and tomato sauce, ricotta, Parmesan, and Mozzarella cheeses.

Photography Credit: Elise Bauer

Okay, so this baked spaghetti is crazy good. Think lasagna, but made with thin spaghetti noodles or vermicelli instead.

How to Make Baked Spaghetti

You make baked spaghetti almost the same way you would make lasagna. It’s a layered, baked casserole with a tomato-based meat sauce, mozzarella, ricotta, and Parmesan cheeses, and pasta.

The main differences are that you use thin spaghetti noodles instead of wide lasagna pasta, and you toss in a couple of beaten eggs with the cooked noodles.

The eggs help bind the noodles in place so you can easily cut and serve even rectangles without them falling apart.

It’s the perfect thing to serve a hungry teenage boy who is visiting for spring break, who somehow manages to eat his weight every day, who loves to skateboard and can play Minecraft for hours without getting bored. Not that I know anyone like this at all.

Baked spaghetti

Jarred Sauce Or Homemade? Your Choice

You can make your own or use a good quality jarred sauce. To make your own, make a double recipe of our basic tomato sauce, and blend it smooth to use for this baked spaghetti.

A Word About Mushrooms

If you don’t like mushrooms, please feel free to leave them out. If you love mushrooms, I recommend using shiitake because they are so wonderfully flavorful. Or you could augment creminis with dried porcinis that have been reconstituted in hot water.

How to Store and Reheat Leftovers

Half the pleasure of making baked spaghetti or lasagna is enjoying the leftovers! This baked spaghetti will keep in the fridge for at least five days. Reheat individual slices in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.

  • For more information on reheating this casserole, see the freezing and reheating instructions in our Lasagna recipe.


Updated August 28, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Baked Spaghetti Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour, 45 minutes
  • Yield: Serves 8 to 10

Save time on prep by chopping the onions and mushrooms while the sausage is cooking, and grating the cheese while the pasta is cooking.

You can assemble this up to a day ahead. Just cover it and keep it in the fridge, and add a few minutes to the bake time.


  • 3/4 pound vermicelli pasta or thin spaghetti
  • 1 pound bulk sweet Italian sausage (removed from casings)
  • 1/4 pound shiitake or cremini mushrooms, roughly chopped
  • 1 medium onion, chopped, about 1 1/2 cups
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups (24 ounces) marinara or meatless tomato sauce, homemade or store bought
  • 1 1/2 cups water
  • 1 tablespoon Italian seasoning
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon extra virgin olive oil, plus more for greasing the casserole dish
  • 1 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1 cup ricotta cheese
  • 2 to 3 cups shredded mozzarella cheese


1 Heat salted water for the pasta: Put a large pot of water on the stove on high heat. Add salt to the water, about 2 tablespoons of salt for 4 quarts of water. While the pasta water is heating, continue with the next steps.

2 Cook the sausage: Break up the sausage into clumps into a large sauté pan. Turn the heat on, to medium. Slowly cook the sausage, breaking the sausage into smaller pieces as it cooks. The slow cooking will help render the fat. Cook until the sausage is cooked through, no longer pink anywhere.

Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan (not into your sink or you may clog it!)

Baked Spaghetti Recipe brown the sausage

3 Cook the onions, mushrooms, and spices: Add the chopped onions and mushrooms to the pan. Increase the heat to medium high. Cook, stirring frequently, until the onions become translucent and the mushrooms have given up some of their liquid.

Add the minced garlic and red chili pepper flakes, and cook a minute more.

4 Simmer the marinara, sausage, and seasonings: Add the marinara sauce and the 1 1/2 cups of water to the pan with the onions and mushrooms. Add the sausage back to the pan. Add the Italian seasoning and chopped parsley.

Bring to a simmer and reduce the heat to a very low simmer on the lowest setting on your stovetop. Cook for 10 to 15 minutes or so while you make the pasta.

5 Cook and drain the pasta: By this time your pasta water should be boiling. Add the pasta to the boiling water and cook, uncovered, at a rolling boil, for 5 to 6 minutes, al dente.

Note that the pasta will continue to cook and absorb some of the sauce when it is in the casserole dish in the oven, so the pasta should be al dente. When ready, drain the pasta and rinse in cold water.

6 Toss with olive oil, then eggs: Place the cooled pasta in a large bowl.  Toss with olive oil, then the Parmesan, then 2 beaten eggs. It's easiest to do this with your (clean) hands.

7 Preheat oven and prepare casserole pan: Preheat your oven to 350°F. Rub the inside of a 9x13 inch casserole dish (a Pyrex dish works great) with olive oil.

8 Layer sauce and pasta in casserole dish: Spread 1 cup of the sauce over the bottom of the casserole dish.

Place half of the pasta in an even layer in the casserole dish. Cover with half of the sauce.

9 Add the cheeses and layer again: Dot the sauce with all of the ricotta cheese. Sprinkle half of the Mozzarella over the ricotta layer.

Layer again with the remaining pasta, the remaining sauce, and the remaining mozzarella.

10 Bake: Cover with foil and bake for 40 minutes at 350°F. Remove the foil and bake an additional 20 minutes uncovered. Remove from oven and let rest for at least 10 minutes before cutting into squares and serving.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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182 Comments / Reviews

No ImageBaked Spaghetti

Did you make it? Rate it!

  1. B Baker

    This is the BEST Baked Spaghetti I have EVER eaten. I have made it twice now within a two week period because my husband and I enjoyed it so much the first time. The second time I added just a tad more ricotta cheese (not much) and some extra mozzarella cheese on the top but it is delicious and 5 stars as written. I did not add the parsley either time because I did not have any but it was incredibly delicious without it. A previous comment was made by someone stating theirs turned out dry but neither time I made it did mine did it turn out dry. We cut ours into large 6 servings but you could easily get 8 nice size servings out of it. Add some homemade garlic bread and a salad and you have a real impressive dinner.


  2. LINDA

    Have made it twice now. First time I thought adding the water made the sauce too thin so second time I added more sauce and not water. Liked it better but still don’t think it rates 5 stars. Didn’t use the full amount of pasta. After it bakes up it is kind of dry. We like to taste the sauce not mostly pasta.


  3. Judy Jackson

    My husband loved it! Took longer than I remember it taking the first time I made it, however, I am older, and slower! We both love it as we did the first time I MADE IT! It is worth the time it took me to make it!


  4. Jessica

    A+, will make again

    I made this tonight, and it was definitely a hit! I changed a few things, based on my family’s preferences & what was in the pantry. I omitted the mushrooms, replaced the sausage with a pound of ground beef, and used an entire 16 oz. box of regular spaghetti. (I ended up cooking it for around 7 or 8 minutes, and with the time in the oven, it was perfectly cooked when we ate it.) I also subbed cottage cheese for the ricotta, and used a bagged pizza blend that included mozzarella and provolone.

    The next time I am going to add more sauce, and possibly another egg to the noodles. Due to a slight miscommunication, I was only able to add about half a cup of parmesan; next time I am going to add the correct amount of shredded parm, and also add some to the cheese layers.

    Overall, this was so, so good and absolutely hit the spot of wanting both spaghetti & lasagna.


  5. Roger

    I LOVE baked spaghetti dishes. Though I followed the directions directly, this is the type of recipe that gives you some liberty to be creative. For example, I had half a tomato in the fridge so I chopped it up and tossed it in the sauce. After I’d cooked it I saw there was a bit of green onion in the fridge – that could’ve been chopped and sautéed with the onions and mushrooms. I did my shopping at Aldi and they only had regular spaghetti and angel hair, so I used angel hair. You literally only need to cook the angel hair a couple minutes since it’ll continue cooking in the oven. The dish turned out great. It is a bit more involved than the other recipe I’ve made with a similar outcome, so I’m not sure this one will be my go-to.


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