No Boil Spaghetti Bake

This no boil spaghetti bake makes pasta night SO easy! Everything goes straight into one baking dish, uncooked spaghetti included! Then bakes under a layer of melty mozzarella for a cozy, cheesy dinner with hardly any prep.

Your Shortcut to Pasta Night

No Boiling, No Extra Pot: The dry spaghetti cooks right in the sauce, which means less prep and fewer dishes to wash!
No foil needed! Baking it uncovered cooks the pasta just right and gives the cheese time to get bubbly and golden.
Just Add Garlic Bread: This spaghetti bake does the heavy lifting for dinner. Pair it with garlic bread and a crisp Caesar salad, and dinner is done!

No Boil Spaghetti Bake Ingredients

Add Protein: Make it a heartier meal by adding cooked ground beef, Italian sausage, or frozen meatballs. Just make sure any meat is fully cooked before adding it to the casserole.
Switch Up the Liquid: I like using chicken broth because it adds extra flavor, but vegetable broth or water will work, too.
Change the Sauce: Use any jarred marinara or make a batch of homemade marinara. You can also try Alfredo, pesto, or a mix of sauces for a different flavor.

How to Make No Boil Spaghetti Bake

This spaghetti bake is so easy! Add everything straight to the baking dish, give it a stir, and let the oven do the rest. For more pasta favorites, try my classic baked spaghetti or million dollar spaghetti next!

Add Spaghetti: Preheat the oven to 375ºF. In a 9 x 13-inch baking dish, add spaghetti, olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss it all together until evenly combined.
Mix: Add diced onion, diced bell pepper, marinara sauce, diced tomatoes, chicken broth, and fresh basil, and stir together until combined.
Cook: Bake uncovered for 40 minutes, then remove the spaghetti from the oven and stir.
Add Cheese: Top with shredded mozzarella cheese and return to the oven for 10-15 minutes, until the cheese is melted and bubbly. Top no boil spaghetti bake with more fresh basil and serve.

Spaghetti, seasonings in the bottom of the baking dish.

Marinara sauce, bell pepper, broth, onion and fresh basil added to the top of the dry noodles.

Must Have Tools for This Recipe

9 x 13-inch Baking Dish: Any similar sized baking dish will work.
Tongs: For tossing and stirring the spaghetti.
Sharp Knife: For cutting up the veggies and basil.

No Boil Spaghetti Bake

This no boil pasta bake has tender pasta, savory sauce, and plenty of melty cheese. Just add everything to the pan and bake!

Course Dinner, Main Course

Cuisine Italian American

Keyword dump and bake spaghetti, easy baked spaghetti, no boil spaghetti bake

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 343kcal

Author Alyssa Rivers

Equipment

1 9 x 13-inch baking dish

Ingredients

1 pound dry spaghetti
2 tablespoons olive oil
3 cloves minced garlic
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
1 small diced onion
1 medium diced bell pepper
1 (24-ounce) jar marinara sauce about 2 cups
1 (14.5-ounce) can diced tomatoes undrained
3 ½ cups chicken broth or water
⅓ cup chopped fresh basil
2 cups shredded mozzarella cheese

Instructions

Preheat the oven to 375 degrees Fahrenheit. In a 9 x 13-inch baking dish, add 1 pound dry spaghetti, 2 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Toss everything together until evenly combined.
Add 1 small diced onion, 1 medium diced bell pepper, 1 (24-ounce) jar marinara sauce, 1 (14.5-ounce) can diced tomatoes, 3 ½ cups chicken broth, and ⅓ cup chopped fresh basil, then stir to combine.
Bake uncovered for 40 minutes. Remove the spaghetti from the oven and stir. Top with 2 cups shredded mozzarella cheese and return to the oven for 10-15 minutes, until the cheese is melted and bubbly. Top with more fresh basil and serve.

Notes

How to Store Leftovers

In the Refrigerator: Store in an airtight container for up to 5 days.
Reheat: Reheat in the oven or microwave until heated through.
In the Freezer: You can freeze this baked or unbaked. Wrap tightly with plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge overnight before baking or reheating