Make-Ahead Skillet Baked Spaghetti


Make-Ahead Skillet Baked Spaghetti! Assemble up to a day ahead and bake when ready. Made with yellow squash, cherry tomatoes, Parmesan, fontina cheese, and basil. Yum!

Photography Credit: Sally Vargas

Here’s a great recipe for those days when you leave the house early and won’t be back until dinner time.

Prep this skillet pasta in the morning before you leave – or even the night before — and pop it in the oven when you’re home from work, your kid’s soccer practice, the last beach run of the season, or whatever activities have filled your day.

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Make-Ahead Baked Spaghetti Skillet SupperThis is not exactly mac and cheese for grownups but it’s close. It has a little more substance in the form of yellow squash and cherry tomatoes, and it’s bound together with eggs and cream. When summer squash isn’t in season, you could substitute zucchini or any other favorite vegetable.

In the oven, the top becomes golden and crunchy with melted Parmesan and crisp bits of pasta. Pockets of oozy fontina punctuate each slice. Sweet tomatoes and summer squash round out the flavors. A hefty dose of fresh basil finishes it all off.

Make-Ahead Baked Spaghetti Skillet SupperThis is simple, filling fare. You could try it with different pasta shapes, or switch up the cheeses. Just be sure to toss the pasta with some Parmesan and salt and pepper before you add the rest of the ingredients to boost the cheesy flavor.

Make-Ahead Skillet Baked Spaghetti Recipe

  • Prep time: 25 minutes
  • Cook time: 45 minutes
  • Yield: 6 servings

Substitute zucchini when yellow squash is not in season.

Also great with leftover shredded chicken, sausage, or any other meat.


  • 1 pound spaghetti
  • 3 tablespoons olive oil
  • 1 cup (3 ounces) shredded Parmesan, divided
  • 1/2 teaspoon salt, divided
  • Ground black pepper, to taste
  • 2 cloves garlic, finely chopped
  • 1 (10-ounce) yellow squash, cut into 3/4-inch pieces
  • 3 large eggs
  • 1 1/2 cups half-and-half
  • 1 1/2 cups (about 8 ounces) cherry tomatoes, halved
  • 1 large handful fresh basil
  • 6 ounces fontina, cut into small cubes

Special equipment:


1 Preheat the oven to 350ºF. 

2 Cook the spaghetti: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 to 9 minutes, or until al dente. (Taste a strand of spaghetti to make sure it’s almost cooked but not soft, which is usually about 2 minutes before the package directions indicate.) Drain in a colander.

Return the pasta to the (now empty) pot and toss with 1 tablespoon of the oil and 1/2 cup of the Parmesan. Sprinkle with 1/4 teaspoon salt and some ground black pepper, to taste.

Make-Ahead Baked Spaghetti Skillet Supper

3 Cook the squash: In a large (11- to 12-inch) ovenproof skillet, heat the remaining 2 tablespoons of the oil. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the squash and cook, stirring occasionally, for 4 to 5 minutes, or until tender. Season with 1/4 teaspoon salt and some ground black pepper to taste.

Make-Ahead Baked Spaghetti Skillet Supper Make-Ahead Baked Spaghetti Skillet Supper

4 Mix it all together: Stir the cooked zucchini into the pot with the spaghetti. In a small bowl, whisk the eggs and cream. Add it to the pot with the pasta. Add the tomatoes, basil and fontina cubes. Mix thoroughly using tongs.

Transfer the spaghetti to the skillet used to cook the squash. At this point, the pasta can be baked right away, or it can be cooled, covered, and refrigerated for up to 24 hours.

Make-Ahead Baked Spaghetti Skillet Supper

5 Bake the pasta: Sprinkle the remaining 1/2 cup of Parmesan over the pasta. Bake until the top is golden and the pasta is hot all the way through, 40 to 45 minutes for spaghetti baked right away, or 45 to 50 minutes for spaghetti made ahead and cold from the fridge.

Cool briefly and cut into slices to serve.

Make-Ahead Baked Spaghetti Skillet Supper Make-Ahead Baked Spaghetti Skillet Supper

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Make-Ahead Baked Spaghetti Skillet Supper

Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

More from Sally

6 Comments / Reviews

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Did you make it? Rate it!

  1. Virginia Hornsby

    How much dried basil could I use instead of fresh; the fresh leaves that I bought smelled unappealing, like cat urine. Sorry to offend your sensibilities. Mine were! Such a lovely, delicate recipe. My dried basil smells inviting.

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  2. Annie

    Do you think this would freeze well before baking?

    Show Replies (1)
  3. Megan at Lush to Blush

    Omg YUM! This sounds delish! I love all the different veggies. So perfect!

Make-Ahead Baked Spaghetti Skillet SupperMake-Ahead Skillet Baked Spaghetti