This no boil spaghetti bake makes pasta night SO easy! Everything goes straight into one baking dish, uncooked spaghetti included! Then bakes under a layer of melty mozzarella for a cozy, cheesy dinner with hardly any prep.
Your Shortcut to Pasta Night
- No Boiling, No Extra Pot: The dry spaghetti cooks right in the sauce, which means less prep and fewer dishes to wash!
- No foil needed! Baking it uncovered cooks the pasta just right and gives the cheese time to get bubbly and golden.
- Just Add Garlic Bread: This spaghetti bake does the heavy lifting for dinner. Pair it with garlic bread and a crisp Caesar salad, and dinner is done!
No Boil Spaghetti Bake Ingredients
- Add Protein: Make it a heartier meal by adding cooked ground beef, Italian sausage, or frozen meatballs. Just make sure any meat is fully cooked before adding it to the casserole.
- Switch Up the Liquid: I like using chicken broth because it adds extra flavor, but vegetable broth or water will work, too.
- Change the Sauce: Use any jarred marinara or make a batch of homemade marinara. You can also try Alfredo, pesto, or a mix of sauces for a different flavor.
How to Make No Boil Spaghetti Bake
This spaghetti bake is so easy! Add everything straight to the baking dish, give it a stir, and let the oven do the rest. For more pasta favorites, try my classic baked spaghetti or million dollar spaghetti next!
- Add Spaghetti: Preheat the oven to 375ºF. In a 9 x 13-inch baking dish, add spaghetti, olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss it all together until evenly combined.
- Mix: Add diced onion, diced bell pepper, marinara sauce, diced tomatoes, chicken broth, and fresh basil, and stir together until combined.
- Cook: Bake uncovered for 40 minutes, then remove the spaghetti from the oven and stir.
- Add Cheese: Top with shredded mozzarella cheese and return to the oven for 10-15 minutes, until the cheese is melted and bubbly. Top no boil spaghetti bake with more fresh basil and serve.
Must Have Tools for This Recipe
- 9 x 13-inch Baking Dish: Any similar sized baking dish will work.
- Tongs: For tossing and stirring the spaghetti.
- Sharp Knife: For cutting up the veggies and basil.
No Boil Spaghetti Bake
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Equipment
Ingredients
- 1 pound dry spaghetti
- 2 tablespoons olive oil
- 3 cloves minced garlic
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 small diced onion
- 1 medium diced bell pepper
- 1 (24-ounce) jar marinara sauce about 2 cups
- 1 (14.5-ounce) can diced tomatoes undrained
- 3 ½ cups chicken broth or water
- ⅓ cup chopped fresh basil
- 2 cups shredded mozzarella cheese
Instructions
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Preheat the oven to 375 degrees Fahrenheit. In a 9 x 13-inch baking dish, add 1 pound dry spaghetti, 2 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Toss everything together until evenly combined.
-
Add 1 small diced onion, 1 medium diced bell pepper, 1 (24-ounce) jar marinara sauce, 1 (14.5-ounce) can diced tomatoes, 3 ½ cups chicken broth, and ⅓ cup chopped fresh basil, then stir to combine.
-
Bake uncovered for 40 minutes. Remove the spaghetti from the oven and stir. Top with 2 cups shredded mozzarella cheese and return to the oven for 10-15 minutes, until the cheese is melted and bubbly. Top with more fresh basil and serve.
Notes
- In the Refrigerator: Store in an airtight container for up to 5 days.
- Reheat: Reheat in the oven or microwave until heated through.
- In the Freezer: You can freeze this baked or unbaked. Wrap tightly with plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge overnight before baking or reheating
Nutrition
What to Serve with Baked Spaghetti
This baked spaghetti is great on its own, but a few simple sides can round out the meal. Here are some of my top picks to serve with it!
