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Baked Spaghetti

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5 from 4 votes

Baked Spaghetti

Course Dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 420kcal


  • 16 ounces uncooked spaghetti noodles
  • 1 pound 93% lean ground beef
  • 1 cup yellow onion diced
  • 1 Tablespoon garlic minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1 (32 ounce) jar Rao’s marinara sauce
  • 1 (14.5 ounce) can petite diced tomatoes undrained
  • 2 Tablespoons fresh chopped parsley
  • 1 cup nonfat plain Greek yogurt
  • 1 cup part-skim shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese


  • Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
  • Cook pasta according to package directions; drain and set aside.
  • Add ground beef and onion to a skillet over medium-high heat and cook, breaking up meat, until completely cooked through. Add garlic and cook for an additional minute then drain excess grease from the pan.
  • Add Italian seasoning, salt, marinara, and diced tomatoes then stir to combine. Let simmer for 8-10 minutes then stir in cooked pasta, parsley and yogurt.
  • Spread pasta mixture in an even layer in prepared dish and sprinkle mozzarella and parmesan cheese on top. Bake, uncovered, for 30 minutes or until cheese is melted and is lightly golden brown on top.


MFP: MFF Baked Spaghetti
January 2022


Serving: 13.6ounces | Calories: 420kcal | Carbohydrates: 45.4g | Protein: 25.7g | Fat: 15.1g

4 thoughts on “Baked Spaghetti

  1. 5 stars
    So good! Tbh I was nervous about adding the Greek yogurt. I’ve never made a dish like this with Greek yogurt, but it turned out SO delicious! The servings are BIG too. These ain’t no sad freezer meal portion sizes. Took a few separate dishes to make it, but it was really easy to make! These servings will be dinner for my husband and I for the week!

  2. 5 stars
    I have made this multiple times and it is a family favorite.

  3. 5 stars
    This one was an instant favorite. My husband AND my 19 month old love it. I made it without parsley b/c I’m cheap and it tasted great.

  4. 5 stars
    This recipe is so tasty and surprisingly easy to put together!

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