Dump-and-Bake Spaghetti
This Dump and Bake Spaghetti is an easy no-boil spaghetti casserole made with uncooked pasta, marinara sauce, tomatoes, vegetables, and plenty of melted mozzarella cheese—all baked together in one dish. With just 5 minutes of prep and no need to boil the spaghetti first, it’s one of my favorite easy family dinners for busy weeknights.
There are certain nights when I just don’t have the time—or energy—to stand over the stove making dinner, and this is exactly the kind of recipe I reach for. You literally add the dry spaghetti and the rest of the ingredients straight into a 9×13-inch baking dish and let the oven do the work.
As the spaghetti bakes, it cooks right in the marinara sauce, tomatoes, and water, soaking up all that delicious flavor. Then I add a generous layer of mozzarella and bake it again until the cheese is melted and bubbly. The result is a cozy, cheesy baked spaghetti casserole that tastes like you spent way more time making dinner than you actually did. And because there’s no need to boil the spaghetti ahead of time, there are fewer dishes to wash—which may be my favorite part!
If you love easy pasta dinners with minimal prep, you’ll also want to try our Meatball Casserole, delicious Chicken Alfredo Casserole, and this amazing Baked Ziti th
Some nights you just need dinner to make itself 🙌
Why You’ll Love This Dump and Bake Spaghetti
This is one of those easy dinner recipes I love keeping in my back pocket for busy nights. Everything cooks together in one baking dish, the prep is minimal, and it’s made with simple ingredients my whole family loves.
- No boiling required. The uncooked spaghetti goes straight into the baking dish and cooks right in the sauce.
- Only 5 minutes of prep. There’s no separate pot of pasta or homemade sauce to prepare.
- One-dish dinner. Fewer pots and pans means much easier cleanup.
- Family-friendly. Spaghetti, marinara, and melted mozzarella are always a winning combination.
- Easy to customize. Add ground beef, Italian sausage, extra veggies, or more cheese.
- Perfect for busy weeknights. Most of the cooking time is completely hands-off.
ngredients for Dump and Bake Spaghetti
One of the best things about this easy spaghetti casserole is that it’s made with simple ingredients you can find at almost any grocery store.
Here’s what you’ll need:
- Spaghetti: The pasta goes into the casserole completely uncooked. I like using protein spaghetti, but regular spaghetti works too.
- Olive oil: Adds a little richness and flavor to the sauce.
- Garlic: Fresh minced garlic gives the pasta so much flavor.
- Onion: A small diced onion cooks right along with the spaghetti.
- Italian seasoning: An easy way to add classic Italian flavor without measuring several different herbs.
- Salt: Helps bring out all of the other flavors.
- Green bell pepper: Adds extra flavor, texture, and vegetables to the casserole.
- Diced tomatoes: Don’t drain the tomatoes! You want the juices because they help provide the liquid needed to cook the dry spaghetti.
- Water: The dry pasta absorbs the water as it cooks in the oven.
- Marinara sauce: Use your favorite jarred marinara sauce. Since it’s one of the main flavors in this dish, choose one you already love.
- Fresh basil: Adds a fresh pop of flavor to the tomato sauce.
- Mozzarella cheese: Creates the melty, cheesy layer over the top of the baked spaghetti.
See the recipe card at the bottom of the post for exact ingredient amounts and complete instructions.
How to Make Dump and Bake Spaghetti
Making spaghetti without boiling the pasta first is much easier than you might think. The most important thing is making sure the dry spaghetti has enough liquid to cook properly.
1. Preheat the Oven
Preheat your oven to 375°F.
Lightly grease a 9×13-inch baking dish if desired.
2. Add the Uncooked Spaghetti
Place the dry, uncooked spaghetti directly into your baking dish.
There is no need to boil or partially cook the pasta first—that’s what makes this recipe so easy!
3. Add the Remaining Ingredients
Add the olive oil, minced garlic, diced onion, Italian seasoning, salt, green bell pepper, undrained diced tomatoes, water, marinara sauce, and fresh basil.
Gently toss everything together until well combined.
4. Make Sure the Pasta Is Submerged
Press the spaghetti down so that the noodles are mostly covered by the liquid.
This step is important because the pasta needs direct contact with the liquid in order to soften and cook evenly in the oven.
5. Bake
Place the baking dish in the oven and bake uncovered for 40 minutes.
6. Stir the Spaghetti
Carefully remove the dish from the oven and give everything a really good stir.
Use your spoon or tongs to separate any spaghetti noodles that may have stuck together while baking.
Check the pasta for doneness at this point. It should be beginning to soften but will continue cooking after you add the cheese.
7. Add the Mozzarella
Sprinkle the shredded mozzarella cheese evenly over the top.
Return the spaghetti to the oven and bake for another 15–20 minutes, or until the pasta is tender and the mozzarella is melted and bubbly.
8. Let It Rest
Remove the spaghetti from the oven and let it rest for about 5 minutes before serving.
The sauce will continue to thicken slightly as the pasta sits.
Top with extra fresh basil or freshly grated Parmesan cheese and enjoy!
Watch How to Make It
Leanna’s Tips for the Best Baked Spaghetti
- Dump-and-bake recipes are incredibly easy, but a few simple tricks will help make sure your spaghetti cooks evenly and comes out perfectly saucy and cheesy every time.
- Make sure the spaghetti is submerged. Any noodles sticking completely out of the liquid may stay crunchy. Before putting the casserole in the oven, press the pasta down into the sauce and liquid.
- Don’t drain the tomatoes. Keep all of the juice from the diced tomatoes. That extra liquid is important because it helps cook the dry spaghetti right in the baking dish.
- Give it a good stir. Spaghetti noodles naturally want to stick together as they cook. Stirring the pasta after the first 40 minutes helps separate the noodles and allows everything to cook more evenly.
- Use a marinara you love. Since this recipe uses simple ingredients, the flavor of your marinara really comes through. Choose a sauce you already know your family loves.
- Check the pasta before serving. Different brands and types of spaghetti can have slightly different cooking times. If the noodles are still firmer than you like, give them another 5–10 minutes in the oven.
- Let the casserole rest. The sauce may look a little loose when the spaghetti first comes out of the oven. Let it rest for about 5 minutes so the pasta can absorb more of the sauce and everything can thicken slightly.
Easy Dump and Bake Spaghetti Variations
This easy spaghetti casserole is also really easy to customize depending on what your family loves or what you already have on hand.
- Ground Beef Spaghetti: Brown 1 pound of lean ground beef, drain any excess grease, and add it to the casserole for a heartier, protein-packed dinner.
- Italian Sausage Spaghetti: Add cooked and crumbled mild or spicy Italian sausage for extra flavor and a more filling baked spaghetti.
- Extra Cheesy Spaghetti: Add shredded Parmesan, ricotta, or an Italian cheese blend along with the mozzarella for an extra cheesy pasta bake.
- Veggie Spaghetti: Add sliced mushrooms, chopped zucchini, spinach, or extra bell peppers for an easy way to add more vegetables.
- Pepperoni Pizza Spaghetti: Add sliced pepperoni and extra mozzarella for a fun pizza-inspired spaghetti casserole the whole family will love.
- Spicy Baked Spaghetti: Add crushed red pepper flakes or use a spicy marinara sauce to give the spaghetti a little extra heat.
How to Store and Reheat Baked Spaghetti
Leftover baked spaghetti stores and reheats really well, making it perfect for an easy lunch or dinner the next day.
- Refrigerator: Allow the spaghetti casserole to cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for 3–4 days.
- Reheating: Reheat individual portions in the microwave until warmed through. If the spaghetti seems dry, add a spoonful of marinara sauce or a small splash of water before reheating.
- Reheating in the oven: Place the spaghetti in an oven-safe baking dish, cover with foil, and reheat at 350°F until warmed through. Add a little extra mozzarella before reheating if you want it extra cheesy.
- Freezer: Once completely cooled, transfer the baked spaghetti to a freezer-safe airtight container and freeze for up to 2–3 months. Individual portions are especially convenient for quick meals.
- Thawing: For the best texture, thaw frozen baked spaghetti overnight in the refrigerator before reheating. Add a little extra marinara sauce if needed to bring back its saucy texture.
What to Serve With Baked Spaghetti
This easy baked spaghetti is hearty enough to be a meal on its own, so I usually keep the sides really simple.
My favorite pairing is warm Hawaiian Roll Garlic Bread because it’s perfect for soaking up any extra marinara sauce.
You could also serve it with:
- Caesar salad
- Simple green salad
- Garlic knots
- Roasted broccoli
- Green beans
- Roasted vegetables
- Dinner rolls
A simple salad and cheesy garlic bread make this feel like a complete Italian-inspired dinner without adding much extra work.
Frequently Asked Questions
Can You Bake Spaghetti Without Boiling It First?
Yes! This dump and bake spaghetti is specifically designed so the dry spaghetti cooks right in the baking dish.
The pasta absorbs the water, tomato juices, and marinara sauce as it bakes, which means there is no need to boil the spaghetti separately.
The most important thing is making sure the noodles are mostly submerged in liquid so they can cook evenly.
Why Is My Baked Spaghetti Still Hard?
If your spaghetti is still hard or crunchy, it likely needs either more time or more contact with the cooking liquid.
Make sure the noodles are mostly submerged in the sauce and water and give the spaghetti a good stir during cooking.
Different pasta brands can also cook at slightly different rates, so your spaghetti may simply need another 5–10 minutes in the oven.
Do You Cover Dump and Bake Spaghetti While Baking?
This dump and bake spaghetti recipe is baked uncovered.
However, ovens and pasta brands can vary. If you notice the top of the spaghetti beginning to dry out before the noodles are completely tender, you can loosely cover the dish with foil for the remaining cooking time.
More Easy Pasta Recipes You’ll Love
If you love this Dump and Bake Spaghetti, here are a few more easy, family-friendly pasta recipes to add to your weeknight dinner rotation:
- Creamy Pasta Shells when you’re craving an easy, creamy pasta dinner the whole family will love.
- One-Pan Garlic Pasta is another simple weeknight dinner with easy cleanup.
- Chicken Alfredo Casserole is creamy, cheesy, and perfect when you need a comforting family dinner.
- Meatball Casserole is an easy, hearty dinner that’s perfect for busy nights.
Dump and Bake Spaghetti
Ingredients
- 1 lb uncooked protein spaghetti
- ¼ cup olive oil
- 3 garlic cloves minced
- 1 small onion diced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 green bell pepper diced
- 1 14.5-ounce can diced tomatoes, undrained
- 3 cups water
- 2 cups marinara sauce
- ¼ cup fresh basil chopped
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish if desired.
- Add the spaghetti: Place the uncooked spaghetti directly into the baking dish. There is no need to boil the pasta first.
- Add the remaining ingredients: Add the olive oil, garlic, onion, Italian seasoning, salt, bell pepper, undrained diced tomatoes, water, marinara sauce, and fresh basil.
- Combine: Gently toss everything together until well combined. Press the spaghetti down so the noodles are mostly submerged in the liquid.
- Bake: Bake uncovered for 40 minutes.
- Stir: Carefully remove the baking dish from the oven and stir the spaghetti well, separating any noodles that may have stuck together.
- Add the cheese: Sprinkle the shredded mozzarella evenly over the top.
- Finish baking: Return the dish to the oven and bake for another 15–20 minutes, or until the spaghetti is tender and the mozzarella is melted and bubbly.
- Rest and serve: Let the baked spaghetti rest for about 5 minutes before serving. Garnish with additional fresh basil or grated Parmesan cheese, if desired.
Video
Notes
Do not drain the diced tomatoes. The tomato juices provide some of the liquid needed to cook the dry pasta.
Different brands of spaghetti may require slightly different cooking times. If the noodles are still too firm, bake for another 5–10 minutes.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
For reheating, add a spoonful of marinara or a small splash of water if the spaghetti seems dry.
