This is almost like a spaghetti bolognese/lasagna hybrid, so you know it’s got to be delicious. Baked spaghetti is a classic Middle Eastern dish (we call it macarona bil furun or macaroni in the oven). This takes inspiration from that homey, nostalgic dish my mom always used to make, but amps it up big time. The spaghetti noodles get tossed in a garlic parmesan cream sauce, topped with a meaty beef marinara sauce, then finished with extra parmesan and melty mozzarella and baked until bubbly and golden.
It sort of reminds me of macarona bechamel, but SO much easier. On a busy weeknight, this cheesy baked spaghetti is the one I reach for. Adding that creaminess to the spaghetti makes this next level! My kids love this (and weirdly they can’t stand my lasagna, which is one of my favorite dishes of all time).
It feeds a crowd, reheats beautifully, and makes the whole house smell amazing. You have people coming over? This recipe needs to be in your repertoire.
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What makes this a great Every Little Crumb recipe:
- Creamy AND saucy: the spaghetti is coated in a garlic parmesan cream sauce before the meat sauce goes on, so every bite is creamy, never dry.
- A Middle Eastern twist: seven spice and a pinch of cinnamon give the beef marinara that warm, familiar flavor we love in so many Arabic dishes.
- Like macarona bechamel, but easier: all the cozy baked-pasta vibes without making a bechamel.
- That golden, cheesy top: mozzarella and parmesan bake into a bubbly, browned layer.
- Weeknight shortcut: it’s a baked spaghetti with jar sauce and ground beef, so the meat sauce is quick and easy.
- Feeds a crowd: one 9×13 dish serves 6, perfect for family dinners and gatherings.
Ingredients you need:
This recipe is all fridge and pantry staples. The cream sauce is what makes it special: cream, butter, garlic and parmesan coat the spaghetti so it stays creamy in the oven instead of drying out. A splash of starchy pasta water helps the sauce cling to every strand. Seven spice, cinnamon and oregano turn a jar of pasta sauce into something with a Middle Eastern twist.
For the beef marinara:
- Olive oil
- Onion
- Garlic
- Ground beef: lean ground beef means less fat to drain off.
- Salt and black pepper
- Seven spice (baharat): a warm Middle Eastern spice blend. Blends vary by brand. You could also substitute allspice or any mixed spices of your choice.
- Cinnamon
- Dried oregano
- Pasta sauce: any good jarred marinara works.
The spaghetti layer:
- Spaghetti: regular or whole wheat both work. I used whole wheat here.
- Whipping (heavy) cream or cooking cream
- Butter
- Garlic
- Garlic
- Parmesan cheese: freshly grated melts into the sauce best.
For the topping:
- Shredded mozzarella: I use pre-shredded for ease, and it works just fine!
- Extra parmesan
- Fresh parsley, to garnish (optional)
See recipe card for quantities.
How to make creamy baked spaghetti:
- Step 1:Heat the olive oil in a large pan over medium heat and add the diced onion.
- Step 2: Sauté gently until the onion is soft and translucent. Add the chopped garlic and cook for 30 seconds until fragrant.
- Step 3: Add the ground beef to the pan.
- Step 4: Break up the beef with a wooden spoon and cook until fully browned, draining any excess fat if you like. Season with salt, black pepper, seven spice, cinnamon and oregano, and stir to coat the meat evenly.
- Step 5: Lower the heat and pour in the pasta sauce. Stir and let it simmer gently for 5-10 minutes.
- Step 6: In a separate pot, add the heavy cream, butter and crushed garlic.
- Step 7: Warm over medium-low heat until it just begins to bubble lightly.
- Step 8: Reduce the heat and add the grated parmesan.
- Step 9: Stir until the cheese is fully melted and the sauce is smooth and glossy.
- Step 10: Add the cooked spaghetti straight into the cream sauce with a splash of the reserved pasta water.
- Step 11: Toss until every strand is well coated.
- Step 12: Transfer the creamy spaghetti to a 9×13-inch baking dish and spread it into an even layer.
- Step 13: Spoon the beef marinara generously over the top, spreading it all the way to the edges.
- Step 14: Finish with an even layer of shredded mozzarella and a sprinkle of extra parmesan. Bake at 350°F (180°C) for about 20 minutes, until bubbly and golden in spots.
Hint: Don’t skip saving the pasta water! Its starch helps the cream sauce cling to the spaghetti instead of sliding off.
Pro Tip
Keep the heat low once the parmesan goes in. If the cream boils hard after adding the cheese, the sauce can turn grainy instead of smooth and glossy.
How to serve:
Sprinkle with chopped parsley and serve squares of baked spaghetti with garlic bread, just like in the photos, plus a simple green salad to balance out all that cheese.
Recipe variations:
- Spicy: add chili flakes to the beef along with the seven spice.
- Chicken: swap the beef for ground chicken.
- Extra veg: stir finely diced carrot, zucchini or mushrooms into the meat sauce, an easy way to sneak in vegetables for picky eaters.
- Go full macarona bechamel: swap the spaghetti for penne and the cream sauce for a classic bechamel. Or just make my macarona bechamel.
Storing Leftovers:
- Fridge: cover the dish tightly or move leftovers to an airtight container. Keeps for up to 3-4 days.
- Freezer: freeze baked leftovers in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: reheat in the oven, covered with foil, until hot all the way through, or microwave single portions with a splash of milk to bring back the creaminess.
Expert tips and tricks:
- Cook the spaghetti just to al dente. It keeps softening in the oven, so it won’t go mushy.
- Save that pasta water before you drain. A splash helps the cream sauce coat the spaghetti.
- Drain the beef fat if your beef is on the fattier side, so the meat sauce isn’t greasy.
- Toast the spices. Stirring the seven spice and cinnamon into the hot beef before the sauce goes in brings out their flavor.
Top Tip
Spread the meat sauce right to the edges of the dish. Any spaghetti left uncovered on top can dry out and go crunchy in the oven.
Recipe FAQs:
Regular spaghetti is boiled and served right away with sauce. Baked spaghetti is tossed in sauce, topped with cheese and finished in the oven, so you get a bubbly, golden cheese layer on top and it holds together like a casserole. In this version, the spaghetti is coated in a garlic parmesan cream sauce first, which makes it extra rich and creamy.
Make sure the pasta is well coated before it goes in the oven. Here, the creamy parmesan sauce plus a splash of reserved pasta water keeps the spaghetti moist, and a big jar of pasta sauce in the meat layer adds plenty of sauce on top. Cook the spaghetti just to al dente, and spread the meat sauce right to the edges so no noodles are left uncovered.
It’s a popular layered version of baked spaghetti, usually buttery spaghetti on the bottom, a creamy layer of cream cheese, ricotta or sour cream in the middle, and meat sauce and mozzarella on top. This recipe has the same creamy-meets-meaty idea, but it’s simpler: the spaghetti is tossed in a garlic parmesan cream sauce, so there’s no separate cheese layer to make.
Yes. Freeze leftovers in portions in airtight containers for up to 3 months, then thaw overnight in the fridge and reheat in the oven, covered with foil, until hot all the way through.
Not quite, but this one is inspired by it. Macarona bechamel usually uses penne and a thick bechamel sauce. This baked spaghetti uses a quick garlic parmesan cream sauce instead, with seven spice beef marinara on top, so you get similar cozy flavors with a lot less work.
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Pairing:
These are my favorite dishes to serve with baked spaghetti:
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Cheesy Baked Spaghetti
Ingredients
For the pasta:
- 400-500 g spaghetti 1 pack, regular or whole wheat
- salt for the pasta water
For the beef marinara:
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 4 garlic cloves chopped
- 500 g ground beef 1 lb
- 1 teaspoon salt
- 1 teaspoon seven spice
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cinnamon powder
- 1 large jar ready-made pasta sauce 28 oz / about 800 g
For the cream sauce:
- 2 cups whipping (heavy) cream or cooking cream 500 ml
- 2 tablespoons butter 30 g
- 2 garlic cloves crushed
- 1/2-1 cup freshly grated Parmesan cheese plus extra for sprinkling on top
For the topping:
- 1-2 cups shredded mozzarella cheese
- fresh parsley chopped, to garnish (optional)
Instructions
- Cook the pasta in well-salted water according to package instructions until al dente. Drain, reserving ⅓ cup pasta water, and set aside.
- Preheat the oven to 350°F (180°C).
For the beef marinara:
- Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté gently until soft and translucent. Add the chopped garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the pan. Break it up with a wooden spoon and cook until fully browned. Drain excess fat if desired.
- Season the beef with salt, black pepper, seven spice, cinnamon and oregano. Stir well to evenly coat the meat.
- Lower the heat and pour in the pasta sauce. Stir and let the sauce simmer gently for 5-10 minutes.
For the creamy spaghetti:
- In a separate pot, add the heavy (whipping) cream, butter and crushed garlic. Warm over medium-low heat until it just begins to lightly bubble.
- Reduce the heat and stir in the grated Parmesan. Mix until fully melted and the sauce becomes smooth and glossy.
- Add the cooked pasta directly into the cream sauce. Pour in a splash of the reserved pasta water and toss until everything is well coated.
To assemble and bake:
- Transfer the creamy pasta to a 9×13-inch baking dish, spreading it into an even layer. Spoon the beef marinara generously over the top.
- Finish with a light, even layer of shredded mozzarella and a sprinkle of extra Parmesan.
- Bake for about 20 minutes, or until bubbly and golden in spots on top. Garnish with parsley and serve.
Video
Notes
- Spaghetti: regular or whole wheat both work.
- Cream: whipping (heavy) cream or cooking cream both work.
- Beef: I like to use really lean ground beef, but you can use a fattier one if you prefer.
- Cook the spaghetti just to al dente. It softens more in the oven.
- Don’t skip the reserved pasta water. It helps the cream sauce cling to the pasta.
- Keep the heat low after adding the Parmesan so the sauce stays smooth.
- Store covered in the fridge for up to 3-4 days, or freeze portions for up to 3 months.
- Reheat covered in the oven, or microwave single portions with a splash of milk.
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