One-Pot Cheesy Baked Spaghetti With Meat Sauce – Cozy, Easy, and Crowd-Pleasing

This is the kind of meal that makes everyone pause and say, “What smells so good?” It’s classic spaghetti comfort—rich meat sauce, melty cheese, and perfectly tender pasta—made in one pot with almost no cleanup. The pasta cooks right in the sauce, so it soaks up extra flavor and stays saucy. It’s weeknight-friendly but feels special enough for company.

Simple ingredients, familiar flavors, and cheesy goodness you’ll want on repeat.

Print Recipe

One-Pot Cheesy Baked Spaghetti With Meat Sauce - Cozy, Easy, and Crowd-Pleasing

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (or Italian sausage, or a mix)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 24 ounces marinara sauce (your favorite jar or homemade)
• 3 cups low-sodium chicken or beef broth (or water), plus more as needed
• 12 ounces spaghetti, broken in half
• 1/2 cup whole-milk ricotta
• 2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions

• Preheat and prep: Heat your oven to 400°F (200°C). Break the spaghetti in half so it fits easily in the pot.
• Brown the meat: In a large oven-safe pot or Dutch oven, heat olive oil over medium-high. Add ground beef, breaking it up as it cooks until browned and no longer pink, about 5–7 minutes.Drain excess fat if needed.
• Build flavor: Add onion and cook until softened, 3–4 minutes. Stir in garlic, oregano, basil, red pepper flakes, salt, and black pepper. Cook 30–60 seconds until fragrant.
• Add liquids: Pour in marinara and broth.Stir to combine and bring to a gentle simmer.
• Cook the pasta: Add the spaghetti, submerging the strands. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring every few minutes to prevent sticking. Add a splash more broth or water if it looks too dry.Pasta should be just shy of al dente.
• Cheesy layer: Remove from heat. Stir in the ricotta, 1 cup mozzarella, and 1/4 cup Parmesan until creamy and evenly distributed. Taste and adjust salt.
• Top and bake: Sprinkle the remaining mozzarella and Parmesan over the top.Transfer the pot to the oven and bake 8–10 minutes, until the cheese is melted and bubbling.
• Optional broil: For golden, bubbly edges, broil 1–2 minutes. Watch closely.
• Rest and serve: Let it stand 5 minutes to set. Garnish with fresh basil or parsley and serve warm.

What Makes This Recipe So Good

• All in one pot: Less cleanup and fewer dishes without sacrificing flavor.
• Deep, savory sauce: Browning the meat and simmering with aromatics builds a rich base fast.
• Cheesy top and creamy middle: A blend of mozzarella, Parmesan, and a touch of ricotta for a lasagna-like vibe.
• Great for leftovers: Reheats beautifully for lunches or another easy dinner.
• Flexible: Swap the meat, add veggies, or tweak the spice to suit your taste.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (or Italian sausage, or a mix)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 24 ounces marinara sauce (your favorite jar or homemade)
• 3 cups low-sodium chicken or beef broth (or water), plus more as needed
• 12 ounces spaghetti, broken in half
• 1/2 cup whole-milk ricotta
• 2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• Fresh basil or parsley, chopped (optional, for garnish)

How to Make It

1. Preheat and prep: Heat your oven to 400°F (200°C). Break the spaghetti in half so it fits easily in the pot.
2. Brown the meat: In a large oven-safe pot or Dutch oven, heat olive oil over medium-high. Add ground beef, breaking it up as it cooks until browned and no longer pink, about 5–7 minutes.

   Drain excess fat if needed.

3. Build flavor: Add onion and cook until softened, 3–4 minutes. Stir in garlic, oregano, basil, red pepper flakes, salt, and black pepper. Cook 30–60 seconds until fragrant.
4. Add liquids: Pour in marinara and broth.

   Stir to combine and bring to a gentle simmer.

5. Cook the pasta: Add the spaghetti, submerging the strands. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring every few minutes to prevent sticking. Add a splash more broth or water if it looks too dry.

   Pasta should be just shy of al dente.

6. Cheesy layer: Remove from heat. Stir in the ricotta, 1 cup mozzarella, and 1/4 cup Parmesan until creamy and evenly distributed. Taste and adjust salt.
7. Top and bake: Sprinkle the remaining mozzarella and Parmesan over the top.

   Transfer the pot to the oven and bake 8–10 minutes, until the cheese is melted and bubbling.

8. Optional broil: For golden, bubbly edges, broil 1–2 minutes. Watch closely.
9. Rest and serve: Let it stand 5 minutes to set. Garnish with fresh basil or parsley and serve warm.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheat: Microwave with a splash of water or broth, or warm in a covered dish at 325°F until hot.

  Stir halfway for even heating.

• Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead: Assemble up to the cheesy-topping step, cool, cover, and refrigerate up to 24 hours. Bake covered for 15 minutes, then uncover and bake until bubbling.

Health Benefits

• Protein-rich: The meat and cheese provide solid protein to keep you full.
• Calcium boost: Mozzarella, Parmesan, and ricotta add bone-friendly calcium.
• Tomato goodness: Marinara brings lycopene, an antioxidant linked to heart health.
• Balance-friendly: Pair with a salad or steamed veggies to round out fiber and micronutrients.

What Not to Do

• Don’t skip stirring: Spaghetti can clump if you don’t stir during simmering.
• Don’t overcook the pasta: It keeps cooking in the oven; stop at just shy of al dente.
• Don’t drown it: Add liquid gradually.

  You want saucy, not soupy.

• Don’t use super salty broth: With cheese and marinara, it can get salty fast. Taste as you go.
• Don’t bake too long: Overbaking dries the pasta and toughens the cheese.

Alternatives

• Meat swaps: Italian sausage, ground turkey, chicken, or a plant-based crumble all work.
• Cheese options: Swap ricotta with cottage cheese (blend for smoothness). Try provolone or fontina for the topping.
• Veggie add-ins: Sautéed mushrooms, bell peppers, spinach, or zucchini can go in with the onions.
• Gluten-free: Use gluten-free spaghetti and monitor liquid—GF pasta can need a touch more.
• Lighter version: Use part-skim cheeses and lean meat, and increase veggies for volume.
• Spice it up: Add extra red pepper flakes or a pinch of cayenne for heat.

FAQ

Can I make this without a Dutch oven?

Yes.

Cook the sauce and pasta in a deep skillet or pot, then transfer to a baking dish, add cheese, and bake.

Do I have to break the spaghetti?

It helps fit the pot and prevents clumping. If you keep it whole, add it in a fan and press down as it softens, stirring often.

How do I prevent sticky pasta?

Stir frequently in the first few minutes and every couple of minutes after. Make sure there’s enough liquid to keep strands submerged.

What if my sauce gets too thick?

Stir in a little more broth or water, a few tablespoons at a time, until it loosens up to a creamy, saucy consistency.

Can I make it vegetarian?

Absolutely.

Skip the meat and add extra sautéed veggies or use a plant-based meat alternative.

Will cottage cheese work instead of ricotta?

Yes. For a smoother texture, blend the cottage cheese briefly before stirring it in.

How spicy is it?

Mild as written. Red pepper flakes add a gentle kick—use more or less to taste.

Final Thoughts

This One-Pot Cheesy Baked Spaghetti with Meat Sauce is everything you want in a cozy pasta bake: hearty, saucy, and irresistibly cheesy, with minimal mess.

It’s flexible enough for busy weeknights and tasty enough for guests. Keep this one in your rotation, tweak it to your taste, and enjoy a reliable, satisfying dinner every time.