If you’ve ever walked into a Fazoli’s and ordered their baked spaghetti, you already know why this dish has such a loyal following.
It’s the kind of meal that hits all the right notes, warm and hearty, loaded with cheesy goodness, and wrapped in a rich, savory marinara that tastes like it simmered all day.
The good news? You can make this Fazoli’s Baked Spaghetti at home with simple, budget-friendly ingredients, and it tastes just as satisfying as the restaurant version.
This copycat recipe layers al dente spaghetti with seasoned ground beef, a robust marinara-based meat sauce, and two types of melted cheese, all baked until golden and bubbling.
It’s the ultimate weeknight comfort food, and it feeds a crowd without breaking the bank.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 6–8 servings |
| Difficulty Level | Easy |
You might also enjoy: Baked Alfredo Spaghetti
Why You’ll Love This Fazoli’s Baked Spaghetti
This recipe checks every box for a great family dinner.
It comes together without any complicated techniques or fancy equipment, just a pot, a skillet, and a baking dish.
The layers of pasta, meat sauce, and melted mozzarella create that irresistible cheesy pull with every scoop.
It’s also incredibly forgiving, so even if you’re new to making baked pasta dishes, you’ll still end up with something delicious.
Once it’s in the oven, you’re hands-free, giving you time to set the table or toss together a quick salad.
Here’s why this dish earns a permanent spot on your dinner rotation:
- Crowd-pleasing flavors that kids and adults both love
- Made with pantry staples you likely already have on hand
- One baking dish means minimal cleanup
- Great for meal prep since it reheats beautifully
- Customizable with your favorite add-ins like sausage, pepperoni, or veggies
- Budget-friendly but feels special enough for a weekend dinner
The same cheesy, layered approach also works beautifully in a Million Dollar Baked Spaghetti if you want to take it up a notch.
Ingredients
This recipe uses simple, easy-to-find ingredients that come together into something truly satisfying.
The key is using good-quality marinara sauce and fresh mozzarella for the best results.
Here’s everything you’ll need:
- 12 oz spaghetti (thin or regular)
- 1 lb ground beef (80/20 blend recommended)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce (or your favorite pasta sauce)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 eggs, lightly beaten
- 1/3 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons butter, softened
- 1 tablespoon olive oil
- Fresh basil or parsley, for garnish (optional)
Read Also: Baked Spaghetti with Ricotta Cheese
Kitchen Equipment Needed
You don’t need any specialty equipment for this recipe.
Most of what’s required is standard kitchen gear you probably already own.
Here’s what to have ready:
- Large stockpot for boiling pasta
- Large skillet or sauté pan for browning the meat sauce
- 9×13 inch baking dish (glass or ceramic preferred)
- Colander for draining pasta
- Wooden spoon or silicone spatula for stirring
- Box grater if grating cheese from a block
- Aluminum foil for covering the dish while baking
- Cutting board and chef’s knife
- Measuring cups and spoons
- Large mixing bowl for tossing the pasta
Recommended Products for This Recipe
These are products I personally recommend based on what makes the biggest difference in this dish.
1. Le Creuset Enameled Cast Iron Baking Dish
This baking dish distributes heat so evenly that your baked spaghetti gets that gorgeous golden cheese crust without any burnt patches underneath.
The enameled interior releases cleanly even after baking at high heat, which makes cleanup far easier than with a standard metal pan.
2. Rao’s Homemade Marinara Sauce
If there’s one upgrade that makes the biggest flavor difference in this recipe, it’s the sauce.
Rao’s is made with simple, high-quality ingredients and has a richness that most jarred sauces just can’t match.
3. Microplane Premium Zester and Grater
Freshly grated Parmesan melts better and tastes more vibrant than the pre-shredded kind.
This microplane makes grating it quick and effortless, and it works great for zesting citrus in other recipes too.
4. Lodge Pre-Seasoned Cast Iron Skillet
A cast iron skillet is ideal for browning ground beef properly because it holds heat well and gives the meat a deeper, richer sear.
This one comes pre-seasoned and gets better with every use.
Read Also: Southern Baked Spaghetti Recipe
Step-by-Step Instructions: How to Make Fazoli’s Baked Spaghetti
Step 1: Preheat the Oven and Prepare Your Baking Dish
- Preheat your oven to 375°F (190°C).
- Lightly grease your 9×13 inch baking dish with a thin layer of olive oil or cooking spray, making sure to coat the bottom and sides evenly.
- Set the dish aside while you prepare the other components.
Step 2: Cook the Spaghetti
- Fill your large stockpot with water and bring it to a rolling boil over high heat.
- Add a generous pinch of salt to the water (about 1 tablespoon). This seasons the pasta from the inside out.
- Add the 12 oz of spaghetti and cook according to the package directions, but stop cooking about 1 to 2 minutes before al dente. The pasta will continue cooking in the oven, so it’s important to undercook it slightly at this stage to avoid mushy results.
- Reserve about 1/4 cup of pasta water before draining, in case you need to loosen the sauce later.
- Drain the spaghetti in a colander and immediately return it to the pot.
- Add the 2 tablespoons of softened butter and toss to coat. This prevents the pasta from sticking together.
- Allow the pasta to cool for about 5 minutes before mixing in the eggs.
Step 3: Season the Pasta Base
- To the slightly cooled buttered spaghetti, add the 2 lightly beaten eggs and 1/4 cup of the grated Parmesan cheese.
- Toss everything together until the spaghetti is well coated. The eggs act as a binder that helps hold the pasta layer together when sliced.
- Set this pasta mixture aside while you make the meat sauce.
Step 4: Brown the Ground Beef
- Heat 1 tablespoon of olive oil in your large skillet over medium-high heat.
- Add the finely diced onion and cook for about 3 to 4 minutes, stirring occasionally, until softened and slightly translucent.
- Add the minced garlic and stir for 30 seconds to 1 minute, just until fragrant. Don’t let it burn.
- Add the 1 lb of ground beef to the skillet, breaking it up with a wooden spoon or spatula.
- Cook the beef, stirring and breaking it apart frequently, for about 7 to 9 minutes or until fully browned with no pink remaining.
- Carefully drain any excess grease from the skillet by tilting it and spooning out the fat, or by transferring the mixture briefly to a paper towel-lined plate.
Step 5: Build the Meat Sauce
- Return the skillet with the browned beef to medium heat.
- Pour in the 24 oz jar of marinara sauce and the drained 14.5 oz can of diced tomatoes.
- Add the 1 teaspoon of Italian seasoning, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using).
- Stir everything together until fully combined.
- Let the sauce simmer over medium-low heat for about 8 to 10 minutes, stirring occasionally, until it thickens slightly and all the flavors meld together.
- Taste the sauce and adjust salt and seasoning as needed. If it tastes too thick, stir in a splash of the reserved pasta water.
Step 6: Layer the Casserole
- Spread a thin layer of meat sauce (about 1/2 cup) across the bottom of your greased baking dish. This prevents the pasta from sticking to the dish.
- Add half of the seasoned pasta mixture in an even layer over the sauce, pressing it gently to lay flat.
- Spoon half of the remaining meat sauce over the pasta layer, spreading it to the edges.
- Sprinkle 1 cup of the shredded mozzarella evenly over the sauce layer.
- Add the remaining pasta as the next layer, pressing it down gently.
- Spoon the remaining meat sauce over the top, spreading it from edge to edge.
- Finish by evenly distributing the final 1 cup of shredded mozzarella and the remaining grated Parmesan over the top.
Step 7: Bake the Spaghetti
- Cover the baking dish tightly with aluminum foil. This traps steam inside and ensures the pasta cooks through without drying out.
- Place the dish in the preheated 375°F oven and bake, covered, for 25 minutes.
- After 25 minutes, carefully remove the foil using oven mitts.
- Return the dish to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the cheese on top is melted, golden, and bubbling at the edges.
- If you want extra browning on the cheese, switch the oven to broil for the last 2 to 3 minutes. Watch it carefully so it doesn’t burn.
Step 8: Rest and Serve
- Remove the baking dish from the oven and allow the baked spaghetti to rest for 5 to 10 minutes before cutting into it.
- This resting time is important: it allows the layers to set so the casserole slices and scoops neatly rather than falling apart.
- Garnish with freshly chopped basil or parsley if desired, and serve hot directly from the baking dish.
This recipe pairs wonderfully alongside Italian Meatballs for an extra-hearty Italian dinner spread.
Tips for The Best Fazoli’s Baked Spaghetti
Small details make a big difference when baking pasta casseroles.
Keep these tips in mind and your dish will come out restaurant-quality every single time.
- Undercook the pasta by 1 to 2 minutes. It finishes cooking in the oven and you want it firm, not mushy.
- Drain excess fat from the ground beef thoroughly. Too much grease makes the sauce oily and heavy.
- Let the pasta cool slightly before adding the beaten eggs. Adding eggs to hot pasta can scramble them.
- Season every layer. Don’t just season the sauce. A light pinch of salt in the pasta and on the cheese layer makes the whole dish more flavorful.
- Cover tightly with foil for the first half of baking to trap moisture and ensure even cooking.
- Rest the dish before serving. Five to ten minutes of resting makes a real difference in how cleanly it slices.
- Use freshly shredded mozzarella if you can. Pre-shredded varieties contain anti-caking agents that prevent smooth, stretchy melting.
- Add a splash of pasta water to the sauce if it seems too thick. The starch in the water helps it cling to the pasta better.
Read Also: Baked Cream Cheese Spaghetti Casserole Recipe
Serving Suggestions
Fazoli’s Baked Spaghetti is a rich, hearty main dish that pairs beautifully with lighter sides.
A simple green salad, warm garlic bread, or a steamed vegetable balances out the richness of the cheesy pasta perfectly.
Here are some serving ideas that work really well alongside this dish:
- Cunettos Garlic Cheese Bread for that classic Italian-American combination
- Caesar Salad with crisp romaine and a tangy homemade dressing
- Tomato Soup on the side for a cozy double-tomato dinner
- Sauteed Cabbage as a simple, budget-friendly vegetable side
- Caprese Pasta Salad if you’re serving a group and want a cold pasta alongside
- Crusty Italian bread to scoop up every last bit of sauce from the pan
- A glass of medium-bodied red wine like Chianti or Sangiovese
Variations of Fazoli’s Baked Spaghetti
One of the best things about this dish is how easily it adapts to different tastes and dietary needs.
Swap ingredients in and out based on what you have or who you’re cooking for.
Here are some popular variations to try:
- Pizza Baked Spaghetti: Add sliced pepperoni on top before baking for the Fazoli’s pizza version. You can also add Italian sausage and bell peppers.
- Chicken Baked Spaghetti: Replace the ground beef with shredded or diced cooked chicken. Try it as Baked Chicken Spaghetti.
- Vegetarian Version: Skip the meat entirely and bulk up the sauce with mushrooms, zucchini, and bell peppers. See the full Vegetarian Baked Spaghetti recipe for guidance.
- Spicy Version: Double the red pepper flakes and add a diced jalapeño to the sauce while it simmers.
- Creamy Version: Stir 4 oz of softened cream cheese into the meat sauce before layering for a richer, creamier result.
- Extra Cheesy: Add a layer of whole-milk ricotta between the pasta layers. This is especially good in a Baked Spaghetti with Ricotta Cheese.
- Meat Lovers: Use a combination of ground beef, crumbled Italian sausage, and diced bacon for maximum savory depth.
Storage and Reheating
This dish stores and reheats exceptionally well, making it a great option for meal prep or next-day lunches.
Properly stored, it tastes just as good the second time around.
Here’s how to store and reheat it:
- Refrigerator: Cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. It keeps well in the fridge for up to 4 days.
- Freezer: Portion the cooled baked spaghetti into freezer-safe containers or zip-lock bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven Reheating (best method): Cover with foil and reheat at 350°F for 20 to 25 minutes, or until heated through. Remove the foil for the last 5 minutes to re-crisp the cheese.
- Microwave Reheating: Place a single portion in a microwave-safe bowl with a splash of water or extra sauce. Cover loosely and heat on medium power in 90-second intervals, stirring in between, until hot.
- Stovetop: Add a portion to a small skillet with a splash of marinara sauce or water over medium-low heat. Stir gently until warmed through.
Another great make-ahead pasta dish to try is Crockpot Lasagna, which uses a similar approach to layering and is just as convenient.
Nutritional Facts
The following is an approximate nutritional estimate per serving (based on 8 servings):
| Nutrient | Amount Per Serving | ||| | Calories | 480 kcal | | Total Fat | 20g | | Saturated Fat | 9g | | Cholesterol | 105mg | | Sodium | 720mg | | Total Carbohydrates | 44g | | Dietary Fiber | 3g | | Sugars | 7g | | Protein | 30g | | Calcium | 280mg | | Iron | 3.5mg |
Please note that these values are estimates and will vary based on the specific brands and quantities you use.
Health Benefits of Key Ingredients
While this is a comfort food recipe, several of its core ingredients do bring genuine nutritional value to the table.
Understanding what’s in your food makes it easier to enjoy it as part of a balanced diet.
Here are some of the key nutritional highlights in this dish:
- Ground beef is a high-quality source of complete protein, providing all essential amino acids. It also delivers significant amounts of iron, zinc, and B vitamins including B12, which supports nerve function and energy metabolism.
- Tomatoes and marinara sauce are rich in lycopene, a powerful antioxidant that has been linked to reduced risk of certain chronic conditions. Cooking tomatoes actually increases their lycopene availability compared to eating them raw.
- Garlic contains allicin, a compound with anti-inflammatory and antimicrobial properties. Regular consumption of garlic has been associated with cardiovascular benefits.
- Mozzarella cheese provides a solid dose of calcium and phosphorus, both critical for bone health. It also contributes casein protein, which digests slowly and supports satiety.
- Eggs used in the pasta base add choline, a nutrient important for brain function and liver health, along with additional protein and vitamin D.
- Whole wheat spaghetti (optional swap) offers more fiber and B vitamins than refined pasta, which helps with sustained energy and digestive health.
You might also enjoy exploring Spinach and Ricotta Stuffed Shells for another Italian-inspired dish with great nutritional balance.
FAQs About Fazoli’s Baked Spaghetti
1. What makes Fazoli’s baked spaghetti different from regular baked pasta?
Fazoli’s version is known for its layered construction and the way the pasta base is bound with egg and butter before baking.
This gives it a more cohesive structure than simply topping cooked pasta with sauce, and the restaurant-style cheese crust on top is a signature element.
2. Can I make this recipe ahead of time?
Absolutely. You can fully assemble the casserole up to 24 hours in advance, cover it tightly, and keep it in the refrigerator.
When you’re ready to bake, just add an extra 10 to 15 minutes to the covered baking time since you’re starting from cold.
3. Can I use a different type of pasta?
Yes, while spaghetti is traditional for this copycat recipe, you can also use thin spaghetti, angel hair, or even fettuccine.
Just keep the same weight and the same slightly undercooked approach to avoid mushy results after baking.
4. How do I know when the baked spaghetti is fully done?
The dish is ready when the cheese on top is fully melted, golden, and bubbling around the edges.
If you insert a knife or skewer into the center, it should feel hot to the touch after a few seconds. The internal temperature should reach at least 165°F.
5. Can I use store-bought pasta sauce or should I make my own?
Store-bought marinara works perfectly well here, and it’s what most home cooks use for this recipe.
If you want maximum flavor, go for a high-quality jarred option like Rao’s. Homemade sauce is always welcome too if you have the time.
Fazoli’s Baked Spaghetti
Ingredients
- 12 oz spaghetti 340g; thin or regular; undercook by 1–2 minutes
- 2 tbsp butter 28g; softened
- 2 eggs lightly beaten
- 1/3 cup Parmesan cheese about 30g; grated; divided — use 1/4 cup in pasta base, remainder on top
- 1 tbsp olive oil 15ml
- 1 lb ground beef 450g; 80/20 blend recommended
- 1 small yellow onion about 1/2 cup or 75g; finely diced
- 3 cloves garlic minced
- 24 oz marinara sauce 680g; 1 standard jar; or your favorite pasta sauce
- 14.5 oz diced tomatoes 411g; 1 can; drained
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional; omit for mild flavor
- 2 cups shredded mozzarella cheese about 225g; divided; use 1 cup per layer; freshly shredded melts best
- fresh basil or parsley optional; chopped; for serving
Equipment
- Large stockpot For boiling pasta
- Large skillet or sauté pan For browning the meat sauce
- 9×13-inch baking dish Glass or ceramic preferred
- Colander For draining pasta
- Wooden spoon or silicone spatula For stirring
- Box grater For grating cheese from a block (optional if using pre-shredded)
- Aluminum foil For covering the dish while baking
- Cutting board and chef’s knife
- Measuring cups and spoons
- Large mixing bowl For tossing the pasta with eggs and butter
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray, coating the bottom and sides evenly, then set aside.
- Bring a large pot of salted water to a boil, add the 12 oz spaghetti, and cook 1–2 minutes less than al dente (the pasta finishes cooking in the oven). Reserve 1/4 cup pasta water, drain, return pasta to pot, and toss with the 2 tablespoons of softened butter. Allow to cool 5 minutes.
- Add the 2 lightly beaten eggs and 1/4 cup of the grated Parmesan to the cooled buttered spaghetti, tossing until every strand is well coated. Set aside while you make the meat sauce.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until softened, then add the minced garlic and stir 30 seconds. Add the 1 lb ground beef and cook 7–9 minutes, breaking it apart, until fully browned. Drain excess grease.
- To the browned beef, add the marinara sauce, drained diced tomatoes, Italian seasoning, oregano, salt, black pepper, and red pepper flakes (if using). Stir to combine and simmer over medium-low heat for 8–10 minutes until slightly thickened. Adjust seasoning to taste.
- Spread a thin layer of meat sauce across the bottom of the baking dish. Add half the pasta, top with half the remaining sauce, then sprinkle 1 cup of mozzarella. Repeat with the remaining pasta and sauce, then finish with the remaining 1 cup of mozzarella and the rest of the Parmesan.
- Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F oven for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the cheese is melted, golden, and bubbling at the edges. For extra browning, broil for the last 2–3 minutes, watching closely.
- Remove from the oven and let the casserole rest for 5–10 minutes before slicing. Garnish with fresh basil or parsley if desired and serve hot directly from the baking dish.
Nutrition
Notes
- Undercook the pasta by 1–2 minutes — it will finish cooking in the oven and avoids a mushy texture.
- Let the buttered spaghetti cool for at least 5 minutes before adding the beaten eggs, or the heat will scramble them.
- Drain the ground beef thoroughly after browning — excess grease will make the finished casserole oily.
- Use freshly shredded mozzarella if possible. Pre-shredded cheese contains anti-caking agents that prevent smooth, stretchy melting.
- Cover tightly with foil for the first half of baking to trap steam and ensure the pasta cooks through evenly.
- Make-ahead tip: Assemble the casserole up to 24 hours in advance, refrigerate covered, and add 10–15 extra minutes to the covered baking time when cooking from cold.
- Refrigerator storage: Cover tightly and refrigerate for up to 4 days. Reheat covered with foil at 350°F for 20–25 minutes.
- Freezer storage: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For the Fazoli’s pizza version, layer sliced pepperoni over the top mozzarella before the final uncovered bake.
- Swap ground beef for crumbled Italian sausage, shredded chicken, or omit meat entirely and add mushrooms and bell peppers for a vegetarian version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Fazoli’s Baked Spaghetti is the kind of dish that makes weeknight dinners feel special without requiring hours in the kitchen.
It’s warm, cheesy, satisfying, and incredibly easy to put together with ingredients you probably already have.
Whether you’re cooking for your family, bringing a dish to a potluck, or just craving that restaurant comfort food feeling at home, this recipe delivers every single time.
Give it a try this week, and don’t be surprised when it becomes a regular on your dinner table.
If you make this recipe, drop a comment below and let me know how it turned out. I’d also love to hear about any fun variations you tried.
Recommended:
- Baked Alfredo Spaghetti
- Crockpot Baked Ziti
- San Giorgio Lasagna Recipe
- Cottage Cheese Lasagna
- Baked Feta Pasta
