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Baked Church Supper Spaghetti — Easy, Cheesy Crowd-Pleaser (Serves 8)

Meta description: A comforting, crowd-friendly baked spaghetti recipe—ground beef, tangy marinara, melty mozzarella, and golden Parmesan. Perfect for potlucks, church suppers, or family dinners. Ready in about 1 hour.

Why you’ll love this recipe

Feeds a crowd (serves 8) — perfect for potlucks, church suppers, or weeknight leftovers.
Simple pantry ingredients and an easy bake finish for a bubbly, golden-cheese crust.
Make-ahead friendly and great for freezing.

Ingredients

1 lb (450 g) ground beef
1 large onion, chopped
2 cloves garlic, minced
24 oz (about 680 g) marinara sauce
1 can (14.5 oz / 410 g) diced tomatoes, undrained
1 tsp dried oregano
1 tsp dried basil
Salt and freshly ground black pepper, to taste
1 lb (450 g) spaghetti
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)

Yield: about 8 servings

Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: ~50–55 minutes

Step-by-step directions

1. Preheat oven

Preheat your oven to 375°F (190°C). Grease a large baking dish (about 9×13 inches or equivalent).

2. Brown the beef

Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat.

3. Sauté onion & garlic

Return the skillet to medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant.

4. Make the sauce

Stir in the marinara sauce, diced tomatoes (with juices), oregano, basil, and salt and pepper. Reduce heat and simmer about 8–10 minutes, stirring occasionally so the flavors meld and the sauce thickens slightly.

5. Cook the spaghetti

While the sauce simmers, cook the spaghetti according to package directions until al dente (slightly firmer than you’d eat plain). Drain well.

6. Combine pasta and sauce

Return drained spaghetti to the pot or place in a large bowl. Pour the meat sauce over the pasta and toss gently until the spaghetti is evenly coated.

7. Transfer to baking dish & add cheese

Spread the coated spaghetti into the prepared baking dish. Evenly sprinkle 2 cups mozzarella and 1/2 cup Parmesan over the top.

8. Bake until bubbly

Bake uncovered for 20–25 minutes, or until the cheese is fully melted and bubbling and the top is lightly golden.

9. Rest & garnish

Remove from oven and let rest 5 minutes to set. Garnish with chopped fresh parsley if desired. Serve warm.

Variations & swaps

Vegetarian: Replace the ground beef with 2 cups cooked lentils or a plant-based ground beef substitute.
Italian sausage version: Use 1 lb Italian sausage (mild or spicy), removed from casings and browned.
Extra veggies: Add sautéed mushrooms, bell peppers, or zucchini to the sauce.
Creamier: Stir 1 cup ricotta into the pasta before baking for a creamy texture.
Spicier: Add 1/4–1/2 tsp red pepper flakes to the sauce.

Make-ahead & freezing

Make-ahead: Assemble the dish up to the point of baking, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if cold from fridge.
Freeze: Cool completely, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in fridge before baking. Bake at 375°F until heated through (about 30–45 minutes after thawing).

Serving suggestions

Serve with a crisp green salad and garlic bread or crusty Italian bread.
A side of roasted vegetables or steamed green beans pairs nicely.

Storage & reheating

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Reheat: Microwave individual portions, or reheat in a 350°F (175°C) oven covered for 15–20 minutes (add a splash of water or sauce if it seems dry).

Baked Church Supper Spaghetti