Baked Spaghetti Casserole with Creamy Béchamel and Meat Sauce

Here’s a Baked Spaghetti Casserole with layers of creamy béchamel, savory meat sauce, and perfectly cooked spaghetti—all baked until bubbling and golden. Think of it as a fusion of lasagna and baked ziti, but easier and even more comforting!

🍝 Baked Spaghetti Casserole with Béchamel & Meat Sauce

🧾 Ingredients (Serves 6–8)

For the Spaghetti:

1 lb spaghetti
Salt for pasta water

For the Meat Sauce:

1 lb ground beef (or a mix of beef and Italian sausage)
1 small onion, finely chopped
2–3 cloves garlic, minced
1 (24 oz) jar marinara or crushed tomatoes
2 tbsp tomato paste
1 tsp Italian seasoning
Salt & pepper, to taste
Optional: red pepper flakes, fresh basil

For the Béchamel Sauce:

4 tbsp butter
4 tbsp all-purpose flour
2½ cups milk (preferably whole), warmed
Salt & pepper, to taste
¼ tsp nutmeg (optional)
½ cup grated Parmesan or Romano cheese

For Assembly:

1½ cups shredded mozzarella
½ cup grated Parmesan
Fresh parsley (for garnish)

🔪 Instructions

1. Cook Spaghetti:

Bring salted water to a boil.
Cook spaghetti until just al dente (1–2 minutes less than package). Drain and set aside.

2. Make the Meat Sauce:

In a large skillet, sauté onions in a little oil until soft.
Add garlic, then ground meat. Cook until browned. Drain excess fat.
Stir in tomato paste, marinara, Italian seasoning, salt, pepper.
Simmer for 10–15 minutes, until thickened slightly.

3. Make the Béchamel:

In a saucepan, melt butter over medium heat.
Whisk in flour to make a roux; cook 1–2 minutes.
Slowly whisk in warm milk, stirring constantly until smooth.
Simmer gently until thickened (about 5–7 minutes).
Season with salt, pepper, nutmeg (if using), and stir in cheese.

4. Assemble the Casserole:

Preheat oven to 375°F (190°C).
In a greased 9×13″ baking dish:
1. Toss cooked spaghetti with a bit of meat sauce (optional).
2. Layer spaghetti in the dish.
3. Pour meat sauce over the noodles evenly.
4. Spread béchamel sauce on top of the meat layer.
5. Sprinkle mozzarella and Parmesan over the béchamel.

5. Bake:

Cover with foil and bake for 20 minutes.
Uncover and bake another 10–15 minutes until golden and bubbly.
Let rest 10 minutes before slicing. Garnish with parsley.

🍽 Pro Tips:

More flavor? Add a splash of red wine or Worcestershire to the meat sauce.
Creamier béchamel? Add a splash of heavy cream or cream cheese.
Make ahead? Assemble fully and refrigerate up to 24 hours before baking. Add ~10 min to baking time if cold.

🧊 Freezing Instructions:

Assemble, wrap tightly, and freeze before baking.
Bake from frozen at 350°F for ~1 hour, covered, then uncover to brown.