Dump and Bake Spaghetti
This easy Dump and Bake Spaghetti is the ultimate no-boil weeknight dinner! Uncooked spaghetti bakes right in the marinara sauce with tomatoes, vegetables, and seasonings, then gets topped with plenty of melty mozzarella cheese. With just 5 minutes of prep and everything made in one baking dish, it’s an easy, cheesy, family-friendly dinner perfect for busy nights.
Servings 6 servings
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
Make sure the spaghetti is mostly submerged in liquid so the noodles cook evenly.
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.
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.