Save I wasn't planning to make anything special that Tuesday night, but I had leftover spaghetti and a craving for something richer than plain noodles. I melted butter, whisked in milk, and before I knew it, I was layering cheese sauce and meat like I'd done it a hundred times. The smell alone made my neighbor knock on the door. That's how Tini's Baked Spaghetti was born, half accident, half hunger.
The first time I brought this to a potluck, my friend Tini grabbed the spoon before I even set it down. She took one bite and declared it hers, hence the name. I watched six adults and two kids demolish the entire pan in under twenty minutes. No one asked for the recipe because they were too busy eating, but I wrote it down anyway.
Ingredients
- 12 oz spaghetti: Use regular or thin spaghetti, and cook it just shy of tender since it bakes later.
- 2 tbsp unsalted butter: The base of your cheese sauce, don't skip it or use oil.
- 2 tbsp all-purpose flour: This thickens the sauce so it clings to every noodle instead of pooling at the bottom.
- 2 cups whole milk: Whole milk makes it creamy, low-fat milk will taste thin and sad.
- 1 cup shredded mozzarella cheese: Melts smooth and stretchy, the glue that holds everything together.
- 1 cup shredded sharp cheddar cheese: Adds tang and depth, pre-shredded works but block cheese melts better.
- 1/2 cup grated Parmesan cheese: The salty, nutty finish that makes you want another bite.
- 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground nutmeg: Nutmeg is optional but it makes the cheese sauce taste like you know what you're doing.
- 1 lb ground beef: Brown it well, drain the fat, or it'll make the dish greasy.
- 1 small onion, finely chopped: Sweetens as it cooks and disappears into the sauce.
- 2 cloves garlic, minced: Fresh garlic beats jarred every time, just don't burn it.
- 1 jar marinara sauce: Use your favorite brand, it's half the flavor of the meat layer.
- 1 tsp dried Italian herbs, 1/2 tsp red pepper flakes: Adds warmth and a little kick if you like it.
- Topping cheeses and parsley: The final sprinkle that gets golden and crispy in the oven.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish so nothing sticks. This is the foundation, don't skip the grease.
- Cook the spaghetti:
- Boil it in salted water until just al dente, then drain and set aside. It'll finish cooking in the oven, so don't overcook it now.
- Brown the beef:
- Cook ground beef in a large skillet over medium heat until no pink remains, then drain the fat. Add onion and garlic, sauté until soft and fragrant, about three minutes.
- Build the meat sauce:
- Stir in marinara, Italian herbs, red pepper flakes, salt, and pepper. Let it simmer gently for five minutes to marry the flavors, then set aside.
- Make the cheese sauce:
- Melt butter in a medium saucepan, whisk in flour, and cook for one minute until it smells toasty. Gradually whisk in milk, stirring constantly until it thickens, about three to four minutes.
- Finish the sauce:
- Remove from heat and stir in mozzarella, cheddar, Parmesan, salt, pepper, and nutmeg until smooth and glossy. Pour it over the cooked spaghetti and toss until every strand is coated.
- Layer the casserole:
- Spread half the cheesy spaghetti in the baking dish, top with half the meat sauce, then repeat. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake until bubbly:
- Bake for 25 to 30 minutes until the top is golden and the edges bubble. Let it rest for 10 minutes before serving so it doesn't fall apart when you scoop it.
Save My mom tasted this once and asked if I'd been hiding cooking skills from her. I laughed because she taught me how to boil water, but this dish made me feel like I'd finally figured something out. It's the kind of food that makes people lean back in their chairs and sigh, and that's worth every minute of stirring.
Make It Your Own
Swap ground beef for ground turkey or plant-based crumbles if you want something lighter. I've added sautéed mushrooms and bell peppers when I had them sitting around, and it only got better. You can even sneak in spinach and no one will complain.
Serving Suggestions
Serve it with a simple green salad dressed in lemon and olive oil to cut through the richness. Garlic bread is non-negotiable in my house. A medium-bodied red wine like Chianti or a cold beer works beautifully if you're feeding adults.
Storage and Reheating
Leftovers keep in the fridge for up to four days and reheat perfectly in the microwave or oven. I usually cover it with foil and warm it at 350°F until heated through. You can also freeze individual portions and bake them from frozen when you need comfort in a hurry.
- Cover tightly with foil before freezing to prevent freezer burn.
- Thaw overnight in the fridge for best results.
- Add a splash of milk when reheating if it looks dry.
Save This is the kind of recipe you make when you want to feel like you're taking care of people. It's warm, it's generous, and it never lets you down.
Recipe Help
- → What type of pasta works best for this dish?
Traditional spaghetti noodles are ideal, cooked al dente to maintain texture during baking.
- → Can I substitute ground beef with another protein?
Yes, ground turkey or plant-based meat alternatives work well for lighter or vegetarian variations.
- → How do I achieve a creamy cheese sauce without lumps?
Whisk butter and flour to create a roux, then add milk gradually while stirring until thickened before adding cheeses.
- → What herbs enhance the meat sauce flavor?
Dried Italian herbs and optional red pepper flakes add aromatic complexity and balanced heat.
- → Is there a recommended oven temperature and baking time?
Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden on top.