Baked Spaghetti Casserole

Name: Baked Spaghetti Casserole with Meat Sauce
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 40 servings
Cuisine: Italian-American
Ingredients: 5 lbs ground beef; salt, to taste; 1/4 cup dried oregano; 1/4 cup garlic powder; 1/2 cup onion puree; 1 cup red wine; 1 gallon tomato sauce; 5 lbs spaghetti, cooked and drained; 5 lbs shredded Chihuahua cheese

This baked spaghetti casserole layers cooked pasta with a rich, seasoned meat sauce and melted cheese, designed as a complete crowd-feeding dish that bakes to golden-topped perfection.

🌍Italian-American 🏷️Baked spaghetti 🏷️Spaghetti casserole 🏷️Pasta bake 🏷️Ground beef Comfort food

🏷️

🏷️Cheesy

-0:00

oldscoolkevmoonTikTok

Total

1h 45m

Servings

40

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

5 lbs ground beef
salt, to taste
1/4 cup dried oregano
1/4 cup garlic powder
1/2 cup onion puree
1 cup red wine
1 gallon tomato sauce
5 lbs spaghetti, cooked and drained
5 lbs shredded Chihuahua cheese

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Instructions

1
In a very large pot or rondeau over medium-high heat, add the ground beef.
2
Break up the beef and cook until fully browned.
3
Season the browned beef with salt, dried oregano, and garlic powder. Stir to combine.
4
Add the onion puree and stir to incorporate.
5
Pour in the red wine to deglaze the pot, stirring to combine with the meat.
6
Add the tomato sauce and mix thoroughly until you have a consistent meat sauce. Allow it to simmer.
7
Add the cooked and drained spaghetti to the pot with the meat sauce.
8
Using gloved hands, thoroughly mix the spaghetti and sauce together until the pasta is evenly coated.
9
Divide the spaghetti mixture between two large baking pans (full-size hotel pans).
10
Use a sheet of parchment paper to press the spaghetti down into an even, compact layer in each pan, then remove the paper.
11
Top both pans generously with shredded Chihuahua cheese, creating an even layer.
12
Cover the pans tightly with aluminum foil.
13
Bake in a preheated 375°F (190°C) oven for 30-40 minutes.
14
Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
15
Let the casserole rest for 10-15 minutes before cutting and serving.

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Tips & Notes

Pro tips

Brown the ground beef fully and drain excess fat before building the sauce; this prevents a greasy final casserole.
Mix the cooked pasta with a portion of the meat sauce before layering to ensure even flavor distribution throughout.
Shred cheese fresh if possible; pre-shredded cheese contains anti-caking agents that can affect melting and texture.
Tent with foil for the first 20–25 minutes of baking to prevent excessive browning, then uncover to develop a golden top.

Substitutions

Ground beef → ground pork or ground turkey (reduces richness slightly)
Chihuahua cheese → mozzarella and sharp cheddar blend (1:1 ratio)
Red wine → beef broth or additional tomato sauce (omit alcohol if preferred)
Dried oregano → Italian seasoning (use same amount, though flavor will be slightly different)

Storage & make-ahead

Refrigerate covered up to 4 days. Reheat covered at 325°F for 25–35 minutes until warmed through; add a splash of water or broth to restore moisture if needed. Freezes well up to 3 months (thaw overnight before reheating).

Equipment

large roasting pan or commercial baking dish (fits 5 lbs pasta) · large pot for pasta · large skillet or Dutch oven for meat sauce

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole in the baking dish, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from cold.

What's the best cheese for this dish?

Chihuahua cheese melts smoothly and holds its texture. If unavailable, use a blend of mozzarella and mild cheddar for similar results.

How do I know when it's fully baked?

The cheese should be golden and bubbling at the edges, and the internal temperature should reach 165°F. The casserole will hold together when a knife is inserted.