Spaghetti Casserole (Pasteln de Espagueti)

I’ve always had a soft spot for layered, cozy pasta bakes that feel like a warm hug on a plate. This Spaghetti Casserole (Pasteln de Espagueti) is one of those dishes: it’s comforting, simple to assemble, and perfectly suited for weeknight dinners or feeding a crowd. The flavors are classic—tomato, ground meat, cheese, and tender spaghetti—stacked into a satisfying casserole that slices beautifully. Follow the step-by-step instructions below for reliable results every time.

Why you’ll love this dish

• Comforting and familiar flavors that please picky eaters and grown-up palates alike.
• Hands-off baking time—most of your work is done on the stovetop before the oven finishes the job.
• Easy to double for a crowd or to pack into portions for meal prep.
• Made with simple, pantry-friendly ingredients you probably already have.

Ingredients

Use the following ingredients exactly as listed to match the recipe proportions and ensure the directions align perfectly.

• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (24-ounce) jar tomato sauce
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Equipment

• Large pot for boiling pasta
• Large skillet
• 9×13-inch baking dish
• Tongs or long-handled fork for tossing spaghetti
• Wooden spoon or spatula
• Aluminum foil (optional)

Prep notes

Bring a large pot of salted water to a boil for the spaghetti. Preheat your oven to 375°F (190°C) so it’s ready when the casserole goes in. Shred the mozzarella and grate the Parmesan ahead of time for a fast assembly. Chop the onion finely so it softens quickly in the skillet, and mince the garlic right before cooking to keep the flavor bright.

Step-by-step directions

The following directions are rewritten into clear, numbered steps. They follow the original order and match the ingredient list exactly. Read each step through before you begin so you can work smoothly.

1. Bring a large pot of water to a rolling boil. Add a generous pinch of salt, then add 1 pound spaghetti. Cook according to package directions until the pasta is al dente—usually about 8 to 10 minutes—but test early so it doesn’t overcook. Drain the pasta well and set it aside. Toss the drained spaghetti lightly with a drizzle of olive oil if you’re worried about sticking.
2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the chopped onion. Sauté the onion, stirring occasionally, until it becomes translucent and fragrant, about 4 to 5 minutes.
3. Add 2 cloves minced garlic to the skillet with the softened onion. Stir and cook for 30 to 60 seconds, until the garlic is fragrant. Be careful not to brown the garlic; you want it to release aroma without burning.
4. Add 1 pound ground beef to the skillet. Break the meat into small pieces with your spoon or spatula. Cook the beef until it is browned all the way through and no longer pink, about 6 to 8 minutes. Drain any excess fat from the skillet if necessary.
5. Pour 1 (24-ounce) jar tomato sauce into the skillet with the cooked beef. Add 1/2 cup water and stir to combine. Season the sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Bring the mixture to a gentle simmer, then reduce the heat and let it simmer for 5 to 7 minutes so the flavors meld and the sauce thickens slightly.
6. Remove the meat sauce from the heat. Check seasoning and adjust with a pinch more salt or pepper if needed. If the sauce seems too thick, you can stir in another tablespoon or two of water to reach the desired consistency—this recipe calls for 1/2 cup water initially, so keep that as the baseline.
7. Lightly grease a 9×13-inch baking dish. Spread about one-third of the cooked spaghetti evenly across the bottom of the dish. Use tongs to help arrange the noodles in an even layer.
8. Spoon half of the meat sauce evenly over the spaghetti layer, using a spatula to spread it so the noodles are well coated.
9. Sprinkle 1 cup of the shredded mozzarella cheese evenly over the sauce-covered pasta layer, followed by about one-third of the grated Parmesan cheese.
10. Add another layer of the remaining spaghetti, spreading it evenly. Spoon the remaining meat sauce over this second pasta layer, then top with the remaining 1 cup shredded mozzarella and the remaining Parmesan cheese.
11. If you like a little extra golden top, cover the dish loosely with aluminum foil for the first 15 minutes of baking, then remove the foil for the last 10 minutes so the cheese browns slightly. Place the casserole into the preheated 375°F (190°C) oven.
12. Bake the casserole for 25 to 30 minutes total. If you covered the dish for the first part, remove the foil about 10 minutes before the end so the cheese has time to bubble and turn golden. The casserole is done when it’s heated through and the cheese is melted and bubbly.
13. Remove the casserole from the oven and let it rest for 5 to 10 minutes to set. This makes it easier to slice cleanly. Sprinkle 1/4 cup chopped fresh parsley over the top just before serving, if using.
14. Slice into squares and serve warm. Pair with a crisp green salad and crusty bread for a complete meal.

Troubleshooting and tips

• If the pasta absorbs too much sauce while standing, reserve a few tablespoons of the cooking water and stir it into the sauce before assembling; the starchy water helps the sauce cling to the noodles.
• For extra flavor, brown the ground beef until it develops small caramelized bits before adding the tomato sauce. Those browned bits add depth to the casserole.
• If you prefer turkey or chicken instead of beef, substitute 1 pound ground turkey or ground chicken and follow the same cooking steps.
• To make this ahead: assemble the casserole through step 10, refrigerate it covered for up to 24 hours, and then bake as directed, adding a few extra minutes if baking cold from the fridge.
• To freeze: bake the casserole fully, cool completely, wrap tightly, and freeze for up to 3 months. Reheat at 350°F (175°C) until warmed through.

Serving suggestions

This Spaghetti Casserole (Pasteln de Espagueti) pairs wonderfully with a simple side salad—think peppery arugula with lemon vinaigrette or a crisp romaine with cucumber and cherry tomatoes. A sprinkle of extra Parmesan at the table elevates each slice. Add a basket of warm bread or garlic breadsticks and you’ve got a family-style meal that’s hard to resist.

Storage

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. If frozen, thaw overnight in the refrigerator before reheating.

Final thoughts

Spaghetti Casserole (Pasteln de Espagueti) is one of those recipes that feels both nostalgic and practical. It’s forgiving, adaptable, and reliably filling. Whether you’re feeding a busy household or preparing a dish to impress at a potluck, this casserole delivers comforting textures and familiar flavors in every bite. Try it when you want something simple, sliceable, and totally satisfying.