Baked Spaghetti Casserole with Creamy Béchamel and Meat Sauce

Here’s a rich, comforting recipe for Baked Spaghetti Casserole with Creamy Béchamel and Meat Sauce — think of it like a fusion of lasagna and spaghetti, layered with silky white sauce and savory red meat sauce.

🍝 Baked Spaghetti Casserole with Béchamel and Meat Sauce

Ingredients (Serves 6–8):

For the Spaghetti:

12 oz spaghetti
1 tbsp olive oil
Salt, for boiling water

For the Meat Sauce:

1 lb ground beef (or half beef, half Italian sausage)
1 small onion, finely chopped
3 cloves garlic, minced
1 can (15 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt & black pepper, to taste
Optional: ½ tsp red pepper flakes

For the Béchamel Sauce:

4 tbsp butter
¼ cup all-purpose flour
3 cups whole milk (warm)
Salt, to taste
⅛ tsp ground nutmeg (optional but classic)
½ cup grated Parmesan cheese

For Assembly:

1–1½ cups shredded mozzarella cheese
¼ cup grated Parmesan (extra for topping)
Chopped parsley or basil (optional garnish)

🔧 Instructions:

1. Cook the Pasta:

Boil spaghetti in salted water until just shy of al dente (about 1 minute less than package directions).
Drain, toss with 1 tbsp olive oil, and set aside.

2. Make the Meat Sauce:

In a large skillet, cook the ground beef over medium heat until browned.
Add onion and garlic; sauté until softened (about 3–4 minutes).
Stir in tomato paste, crushed tomatoes, oregano, basil, salt, and pepper.
Simmer uncovered for 15–20 minutes until thickened. Adjust seasoning as needed.

3. Make the Béchamel Sauce:

In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes (don’t brown it).
Gradually whisk in warm milk, stirring constantly until smooth and thick (about 5–7 minutes).
Season with salt and nutmeg. Stir in Parmesan cheese.
Remove from heat.

4. Assemble the Casserole:

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Layer in this order:
1. Half the spaghetti
2. All of the meat sauce
3. Remaining spaghetti
4. All of the béchamel sauce, spread evenly
5. Mozzarella cheese sprinkled on top
6. Extra Parmesan (optional)

5. Bake:

Bake uncovered for 25–30 minutes, or until golden and bubbling.
Broil the top for 2–3 minutes if you want extra browning.

6. Serve:

Let rest 10 minutes before slicing.
Garnish with parsley or basil if desired.
Serve with garlic bread or a crisp green salad.

🔁 Make-Ahead Tips:

Can be assembled a day in advance and baked when ready.
Freezes beautifully before baking — just thaw in fridge and bake as directed.

Want a shortcut version or a Greek-style version like pastitsio?