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This 5-Ingredient Amish Easy Baked Spaghetti is an easy dinner recipe that your entire family will love! The one-dish meal comes together quickly on busy nights for simple, cozy comfort food!

A side shot of Easy Baked Spaghetti in a casserole dish with a large serving spoon

Happy Friday, friends! And happy first-day-of-September! What better way to welcome the first month of Fall than with a warm, hearty baked spaghetti casserole?

Easy Baked Spaghetti in a white casserole dish sitting on a blue checked tablecloth

When we were at the Vineyard last summer with my parents, my dad and I made our annual visit to one of our very favorite spots on the island: a tiny little used bookstore tucked away in a neighborhood outside of Oak Bluffs. My parents have visited Book Den East for as long as I can remember (probably my entire life!), but it’s only within the past few years that I’ve discovered the magic of the stuffy old shop for myself.

I love the local literature that offers a taste of island culture and history, as well as the odd cookbooks that I would never otherwise encounter.

Easy baked spaghetti in a white baking dish with a serving spoon and flowers in the background

On our most recent visit, I picked up an Amish church cookbook that has served as great inspiration in my own kitchen. There’s just something about the simple, wholesome recipes that fit perfectly with my style of cooking and my family’s tastebuds. This Easy Baked Spaghetti is no exception!

What Are Amish Recipes?

Amish recipes are old and simple recipes made with few ingredients but are hearty, filling and substantial. They are often easy to preserve and easy to prepare making them the perfect recipe for our busy lifestyles today. They’re also both economical and easy to make so on busy weeknights, recipes like these are my go to!

An overhead shot of easy baked spaghetti casserole topped with chopped herbs

Easy Baked Spaghetti

I’ve seriously never met a child who doesn’t love spaghetti, so naturally the Easy Baked Spaghetti recipe instantly jumped out at me when I was flipping through the pages of the used cookbook. Yes…even in the heat and humidity of July, my mind was drawn to this cool-weather comfort food that I knew my boys would enjoy!

Easy baked spaghetti in a white baking dish with a serving spoon and chopped parsley

Making Baked Spaghetti Easy

While the original Amish recipe for Baked Spaghetti includes many more ingredients (and a few extra steps), I took that inspiration and tailored it to my busy lifestyle. I’ve created a new recipe that utilizes just 5 simple pantry staples that I almost always have on hand, so that we can enjoy a classic family-friendly dinner on even our busiest weeknights.

Best of all, there’s no last-minute fussing over the stove (or boiling water) when I have tired and hungry kids that demand my attention. Instead, I can prepare this casserole in advance and keep it in the refrigerator until I’m ready to bake it. Prefer to stash it in your freezer for a later date? You can do that too (and the instructions are below)!

A close up of Easy Baked Spaghetti in a white dish topped with herbs

Ways To Adapt This Easy Baked Spaghetti;

  • Try adding sausage (hot, regular or a mix of both)
  • Add bacon or pancetta
  • Mushrooms would be a great addition
  • Any leftover veg such as bell peppers
  • Add your favorite herbs and spices such as red pepper flakes, basil, oregano
  • Top with any good melting cheese such as cheddar or mozzarella

If you’ve tried this Easy Baked Spaghetti Recipe or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.

A side shot of baked spaghetti in a casserole dish

5-Ingredient Amish Baked Spaghetti

5 from 4 votes
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings 4 - 6 servings
Calories 452 kcal
This 5-Ingredient Amish Easy Baked Spaghetti is an easy dinner recipe that your entire family will love!

Ingredients
  

  • 1 small onion
  • 1 lb. lean ground beef
  • Salt and pepper to taste (I used about ½ teaspoon salt and ¼ teaspoon pepper)
  • 3 cups homemade or store-bought marinara sauce
  • 8 ounces uncooked spaghetti
  • ½ cup grated cheese I used a blend of Italian cheeses, but just mozzarella cheese or just cheddar cheese would work too

Instructions

  • Preheat oven to 350°F (180°C). Spray a large baking dish with cooking spray and set aside. A deep 11 x 7-inch dish works well, but you can also use a 9 x 13-inch dish.
  • Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat. Sautee onion until just tender (about 3-5 minutes). Add ground beef and cook until no longer pink. Drain fat from the skillet. Season with salt and pepper, to taste, and stir in marinara sauce.
  • Meanwhile, cook spaghetti according to package instructions. Drain.
  • Add cooked pasta to the meat sauce and stir to combine.
  • Pour into prepared baking dish. Sprinkle with grated cheese.
  • Bake, uncovered, for about 25-30 minutes.

Notes

Cooking Just for Two? Just cut all of the ingredients in half and bake the spaghetti in an 8-inch square (or slightly smaller) baking dish. Cooking instructions remain the same. In the alternative, you can prepare the entire recipe, divide the mixture between two small baking dishes (about 8-inch square dishes each), and freeze one of the casseroles for a later date.
Want to Prep Ahead? This is the perfect meal for getting organized ahead of time! You can prep the dish in the morning and leave it in the refrigerator (covered), until you're ready to bake it in the evening. If you want to freeze the dish, you can prepare the baked spaghetti through Step 5, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw the casserole in the refrigerator overnight and proceed with baking instructions.

Nutrition

Serving: 1/6th of the recipeCalories: 452kcalCarbohydrates: 42gProtein: 23gFat: 21gSaturated Fat: 7.6gCholesterol: 63mgSodium: 807mgFiber: 5gSugar: 10g
Keyword: Amish recipes, spaghetti casserole
Course: Dinner
Cuisine: Italian
Author: The Seasoned Mom
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. I bet that Amish cookbook is so fun to go through! This spaghetti looks amazing, Blair! It’s only 6:30am and I kinda want to dig into this for breakfast! 🙂 Love that it’s just five ingredients, too!

      1. I can eat pasta morning, noon,& night I just love it.Any recipe with noodles has to be awesome.. This recipe is just like I always made mine. Thank you

      2. You said no boiling water was necessary for this recipe in your blog — but then the recipe states to cook spaghetti according to package directions which, of course, means boiling the water. I thought perhaps it was an option for make-ahead, but didn’t see that either. Just a little disappointed. I was tickled with the idea of not boiling water!

  2. This is a great recipe to bring in the fall season. Love that you simplified the steps and made it easier to prepare. Thanks for sharing this.

        1. Sorry about that, Kary! The serving suggestion should have said, “4-6 servings.” It gets cut off sometimes in the recipe card. Thanks for letting me know — I fixed it now. 🙂

  3. This looks good as well as easy. I can make up a batch to have one for dinner and one to freeze in 8″ size, there are only two of us. Oh by the way my 6 year old grand daughter does not touch any spagetti, barely eats pizza. She will eat mac and cheese and raman noodles so there is still hope.

    1. Hi, Lynn! Yep, this would be a great freezer meal! And it sounds like your grand daughter doesn’t love the tomato-based sauce on spaghetti and pizza? At least she’s okay with other pasta, right? I’m sure she’ll come around eventually! 🙂

      1. Hi, Suzie! Yes, the recipe requires you to cook the spaghetti before adding it to your casserole. If you already have cooked spaghetti leftover from a previous meal, you can use that cooked spaghetti and just cut out an extra step! 🙂 Enjoy!

  4. Looks great and easy! I will tweak it to become a vegan recipe with vegan meatballs and vegan cheese. Thanks very much for the inspiration!

  5. Oh this looks amazing! I love baked pasta dishes because they always seem so homely and comforting!

  6. A friend recommended this recipe to me. My mom made it for dinner tonight. It was so easy. She replaced a small onion with onion powder and it tasted great! I’ll be recommending it to my FB friends and family members.

  7. This is prepped (put it together last night) and ready to cook tonight! I can’t wait to see how delicious it is!!

    1. Hi, Rhona! No, I don’t think so. The cooking time shouldn’t change too much. Maybe reduce it by about 5 minutes? You can just check it, and when the dish seems really nicely heated through, go ahead and pull it out. 🙂

  8. This looks so easy! I’m going to make it tomorrow night but I’m going to try to tweak it just a bit to add a bit more nutrition: I’ll probably precook the sauce with grated carrots, mushrooms, peppers and onion. We like our sauce chunky. I’m watching carbs (even though I LOVE pasta!) so am going to do spaghetti noodles mixed for half and spaghetti squash mixed on the other half. Hopefully that will turn out OK. I don’t mind if the squash is…well..squashed! Thanks for posting such a simple recipe!

  9. Hi Blair,
    I found your recipe while surfing for quick easy meals. Your recipe is all that plus more. I did tweaked the recipe to make it more heart health friendly, such as using whole wheat pasta, ground turkey, lots of compatible veggies and about 1/2 the amount of cheese prescribed. A win, win. Thanks