This no boil spaghetti bake is a simple but delicious dump and bake meal. There is almost no prep work. Just load up the pan and let the oven do the work for you. You are left with delicious saucy and cheesy spaghetti that is sure to be a hit at the dinner table.
Quick and easy dinners are a must for weeknights at our house. We tend to come home HUNGRY at the end of the day and usually tired too.
A pile of spaghetti with plenty of cheese like this is a welcome sight for our famished eyes! We fell in love with making no boil baked pasta recipes a few years ago and we haven’t looked back. You don’t have to precook the meat or boil the noodles.
We have done everything from no boil alfredo bake to no boil baked ziti. So, it is about time that we translate that idea to spaghetti.
And you get the benefit of only having one dirty dish. No skillets, no stock pots, just one 9×13 inch pan.
It really doesn’t get any easier than that!
This spaghetti is tomato forward. You can make it with or without meat. Just promise me you won’t skip the cheese!
Carlee’s Tips and Tricks
Because the spaghetti all lays together in the bottom of the pan, coating it in a little bit of oil is necessary to keep it from all clumping together. Mixing it together before adding the cheese also helps.
If you are adding meat, use whatever you like best in your spaghetti. Little chunks of ground beef, ground turkey, or Italian sausage all work well.
Allowing your casserole to cool helps the liquid to finish being absorbed and will make serving the casserole a little less messy.
In addition to using mozzarella, you can also use grated parmesan cheese.
After you add the cheese there is no need to recover the casserole dish. Covering the dish helps prevent moisture from escaping so that the pasta cooks through all the way. Since we just need the cheese to melt during the last 10 minutes there is no need to keep the dish covered.
We like to serve this casserole with a side of garlic bread and a fresh garden salad.
Feel free to use your favorite flavor of pasta sauce. We like a classic marinara sauce, but any kind of red sauce will work great.
Alright, I’m getting hungry just thinking about it. Let’s make dinner!
No Boil Spaghetti Bake
Ingredients
- 1 pound dry spaghetti
- 2 Tablepoons olive oil
- 3 cloves garlic or ½ teaspoon of garlic powder
- 1 Tablespoon Italian seasoning
- 1 24 oz jar marinara sauce
- 1 14.5 oz can diced tomatoes
- 3½ cups water or chicken broth
- 2 cups shredded mozzarella cheese
- optional: 1 pound bulk Italian sausage, ground beef, or ground turkey
Instructions
- Preheat oven to 375℉
- Put 1 pound dry spaghetti in a 9×13-inch baking dish. Drizzle with 2 Tablepoons olive oil. Move the pasta around so that it is all coated in the oil then spread it out across the bottom of the pan.
- Add 3 cloves garlic, 1 Tablespoon Italian seasoning, 1 24 oz jar marinara sauce, 1 14.5 oz can diced tomatoes, and 3½ cups water or chicken broth to the pan.
- If using meat, break the raw meat into small pieces and distribute throughout the pan.
- Cover the pan tightly with foil and bake for 40 minutes.
- Remove the foil and stir the pasta around. Top with 2 cups shredded mozzarella cheese.
- Bake uncovered for 10-15 minutes more. Most of the liquid should be absorbed and the cheese should be melted.
- Let sit for 10 minutes and then serve.
Notes
- Store your leftover casserole in the glass dish covered with plastic wrap or in an airtight container for up to 4 days in the fridge.
- Reheat a serving of the casserole in the microwave for 30 seconds, stir, and then cook for an additional 15-30 seconds, or until hot.
Video
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Check out my full collection of pasta recipes for more tasty inspiration.
Get social!
Recipes in your inbox
