The Best and Easiest Twice Baked Spaghetti Ever
Get ready to elevate your pasta night with *The Best and Easiest Twice Baked Spaghetti Ever!* This indulgent, crowd-pleasing casserole layers tender spaghetti, a luscious blend of ricotta and cream cheese, savory ground beef simmered in marinara sauce, and melty mozzarella for the ultimate comfort food experience. Perfectly seasoned with garlic, onion, oregano, and basil, every forkful is packed with rich, hearty flavor. The twice-baking technique creates a golden, cheesy top that’s irresistibly bubbly, making it a showstopping centerpiece for weeknight dinners or family gatherings. Ready in just over an hour and serving six generously, this recipe combines minimal prep with maximum flavor. Serve with garlic bread and a crisp green salad for a cozy, complete meal everyone will rave about!
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Recipe Information
Ingredients
- 12 ounces spaghetti pasta
- 1 pound ground beef
- 24 ounces marinara sauce
- 4 ounces cream cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the spaghetti pasta according to the package instructions until al dente. Drain and toss with 2 tablespoons of butter to prevent sticking. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and ground beef to the skillet and cook until the beef is browned and fully cooked. Drain off excess fat.
Stir in the marinara sauce, dried oregano, dried basil, salt, and pepper into the skillet. Reduce heat to low and let simmer for 5 minutes.
In a medium bowl, combine the cream cheese, ricotta cheese, and 1/2 cup of shredded mozzarella. Mix until smooth.
Spread half of the cooked spaghetti into the prepared baking dish, then layer half of the cheese mixture on top, followed by half of the meat sauce. Repeat the layers with the remaining spaghetti, cheese mixture, and meat sauce.
Sprinkle the top evenly with the remaining shredded mozzarella cheese and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly on top.
Let the twice baked spaghetti rest for 5-10 minutes before serving. Cut into portions and enjoy!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 560 mg | 43% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
