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Baked spaghetti casserole tops pasta and meat sauce with a layer of melted mozzarella for a family comfort food classic. This protein-rich, freezer-friendly dish is easy to double for potlucks and meal prep.
Preheat your oven to 375°F (190°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
In a large pot, cook the spaghetti in boiling salted water for 2 minutes less than package directions, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. Add minced garlic and cook for 30 seconds more.
Add ground beef to the skillet and cook, breaking apart with a spatula, until browned and no pink remains. Drain excess fat if needed.
Stir in crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer the sauce for 8–10 minutes over medium-low heat, allowing flavors to meld.
Add drained spaghetti to the meat sauce and toss to coat evenly. Transfer the mixture into the prepared baking dish.
Top evenly with shredded mozzarella and sprinkle with parmesan cheese.
Bake uncovered for 25–30 minutes on the center rack, until the cheese is melted and bubbling around the edges. Let rest 10 minutes before slicing and serving.
