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+ servings
black box wine, spaghetti dinner, red wine,

Easy Baked Spaghetti

Arlene Mobley - Flour On My Face
This recipe can be divided in two 8 x 8 baking dishes and made into a freezer meal. Bake one baking dish of Baked Spaghetti tonight for dinner and save the other as a freezer meal.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine Italian
Servings 10 servings
Calories 504 kcal


  • 1 lb angel hair pasta
  • 1 lb ground beef
  • 1 jar spaghetti sauce
  • 1 ½-2 lbs Polly Whole Milk Mozzarella Cheese
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  • Brown ground beef and drain
  • Cook pasta as directed on package and drain
  • Grate mozzarella cheese
  • Pour the jar of sauce into the pot you used to boil the pasta.
  • Add pasta to pot and mix.
  • Add ground beef to pot and mix.
  • Add about a cup of shredded mozzarella cheese to the pot and stir.
  • Pour the pot of spaghetti into one 9x13 or two 8x8 baking dishes.
  • Evenly spread the remaining shredded mozzarella cheese over the top of the baking dish.
  • Bake in a preheated 375 degree oven for 20-30 minutes until the cheese is melted.


  • Serve with Italian bread, salad and a glass of Black Box Wine.


Calories: 504kcal | Carbohydrates: 39g | Protein: 30g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 816mg | Potassium: 500mg | Fiber: 2g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 5mg | Calcium: 370mg | Iron: 2mg
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