- Combine spaghetti and sauce. Place the cooked, drained spaghetti in a large mixing bowl or return it to the pasta pot. Pour the meat sauce over the spaghetti and toss until all the strands are thoroughly coated. The pasta should look evenly sauced, without dry spots or large pools of sauce at the bottom.
- Assemble and bake. Transfer the spaghetti and meat sauce mixture into the greased baking dish, spreading it into an even layer. If you’re using cheese, sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Place the dish in the preheated 350°F (175°C) oven and bake uncovered for 20–25 minutes, or until the casserole is hot all the way through and the cheese (if used) is melted and bubbling with light golden spots.
- Serve warm. Remove the baked spaghetti from the oven and let it sit for a few minutes so it can settle and firm up slightly, which makes it easier to scoop or slice. Serve warm straight from the tray, making sure each portion gets plenty of pasta and sauce—and cheese, if you added it on top.
Serving & Storage Tips
This baked spaghetti is delicious on its own or paired with a simple green salad and garlic bread. It also reheats well, making it great for leftovers the next day. Store any cooled leftovers tightly covered in the refrigerator and reheat in the oven or microwave until warmed through.
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