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This Spaghetti Casserole recipe is made with tender pasta tossed in a hearty vegetarian mushroom sauce, then topped with cheese and baked to golden brown perfection. A comforting meal that’s perfect for feeding a crowd!
Baked pasta is always a family favorite, whether it’s baked tomato feta pasta, baked macaroni, and cheese, or this simple, yet incredibly tasty spaghetti casserole. This is one of those dishes that’s on constant rotation in our house. It’s easy, comforting, and oh-so-delicious. And the best part is that this recipe is always a hit with both kids and adults!
Why you should make this recipe
- So satisfying: Both the pasta and the mushroom sauce are so delicious and filling. A small bowl of this pasta recipe is very hearty and satiating!
- Kid-friendly: I don’t know many kids who can resist saucy, cheesy pasta for dinner. My kids ask for seconds every time, it’s so tasty!
- Meal prep: This recipe is perfect to make ahead! Great for freezing too! Leftovers are delicious the next day for lunch or dinner. It can also be assembled in advance and baked later.
Ingredients needed to make this mushroom spaghetti
To make this homemade spaghetti casserole recipe, you will need the following ingredients (amounts included in the recipe card below).
- Spaghetti: Any favorite noodles work. We like whole wheat spaghetti, chickpea pasta, or lentil pasta. To make this recipe gluten-free, use gluten-free spaghetti.
- Mushrooms: You won’t miss the meat in the sauce, thanks to hearty button mushrooms.
- Seasonings: We’re seasoning the sauce with oregano, paprika, salt, and ground black pepper for delicious flavor.
- Onion + Garlic: Major flavor enhancers!
- Marinara sauce: To keep this recipe simple, the sauce is made using a jar of your favorite spaghetti sauce. We love Rao’s brand! If you’d rather make homemade tomato sauce, this marinara sauce is perfect.
- Cheese: A mix of shredded mozzarella and grated Parmesan cheese is sprinkled over the top for incredible cheesiness.
How to make this tomato and mushroom spaghetti recipe
- Boil pasta: Preheat the oven to 375F. Cook the pasta according to the package directions. Drain and set aside in a large baking dish.
- Chop mushrooms: Meanwhile, place half of the mushrooms in a food processor and pulse a few times, just until small chopped. Repeat with the remaining mushrooms.
- Cook mushrooms: Heat the oil in a large deep pan over medium-high heat. Add the mushrooms and cook stirring occasionally, for 8-10 minutes.
- Add marinara and simmer: Once the mushrooms reduced their size to about half of the amount, stir in the oregano, paprika, onion, and garlic. Continue to cook for 5-6 minutes, stirring frequently. Stir in the marinara sauce and simmer for a couple of minutes. Season the sauce with salt and pepper.
- Bake: Pour the sauce over the cooked spaghetti and gently stir to combine; sprinkle with the mozzarella and parmesan. Bake the casserole for 25-30 minutes, or until bubbly and the cheese is melted.
- Serve: Garnish with freshly chopped parsley, if desired, and serve warm.
Expert Tips
- Cook pasta al dente: Do not overcook the pasta because it will also bake in the oven.
- Cheese: For the shredded mozzarella and parmesan cheese, we recommend using freshly grated cheese. Pre-shredded cheese often contains stabilizers and anti-caking agents. Also, high-quality cheeses will add wonderful flavor to this meal.
- Once baked, let the casserole sit and cool for about 10 to 15 minutes before serving. This gives the cheese and sauce time to set, plus it will be really hot if you eat it right away.
Frequently asked questions
Some baked spaghetti recipes do call for eggs as a binder, however, we find that eggs are not needed in this recipe with all of the delicious sauce and cheese.
Yes, you must cook your pasta before placing it into the casserole dish. There is not enough liquid in the casserole dish to fully cook the noodles.
Salads are a great accompaniment to baked pasta. They are a cool and crisp contrast to the rich and hearty pasta. We also like to have garlic bread with our spaghetti meal.
Storage recommendations
- Storing leftovers: Store in an airtight container in the refrigerator for 3 to 5 days. Reheat individual servings in the microwave or the entire pan, covered with foil, in the oven at 350ºF for about 20 to 30 minutes or until heated through.
- Make ahead: You can prepare this dish up to 24 hours in advance. Cover and refrigerate until baking. An extra 5-10 minutes may need to be added to the bake time if it’s cold from the fridge.
- Freezing: If you plan to freeze this, we recommend undercooking the pasta a bit. Cover the pan with plastic wrap and then again with foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge, remove the plastic wrap, and bake according to directions.
MORE PASTA RECIPES to try
- Creamy Chicken and Pasta Recipe
- Easy Garlic Shrimp Pasta
- Lemon Chicken Pasta Recipe
- Spinach and Mushroom Pasta
- Italian Pasta Salad
- Creamy Salmon Pasta
- Easy Cheeseburger Pasta
- Buffalo Chicken Pasta Salad
- Baked Feta Pasta with Shrimp
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Spaghetti Casserole Recipe
Ingredients
- 16 oz whole wheat spaghetti
- 1 tbsp olive oil
- 2 lb button mushrooms
- 1 tsp dried oregano
- 1 tbsp smoked paprika
- 1 onion, finely diced
- 3-4 garlic cloves, minced
- 24 oz marinara sauce
- Kosher salt and pepper, to taste
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan cheese
- Optional: chopped fresh parsley, to garnish
Instructions
- Preheat the oven to 375F. Cook the pasta according to package directions. Drain and set aside in a large baking dish.
- Meanwhile, place half of the mushrooms in a food processor and pulse a few times, just until small chopped. Repeat with the remaining mushrooms.
- Heat the oil in a large deep pan over medium-high heat. Add the mushrooms and cook stirring occasionally, for 8-10 minutes.
- Once the mushrooms reduced their size to about a half of the amount, stir in the oregano, paprika, onion and garlic. Continue to cook for 5-6 minutes, stirring frequently. Stir in the marinara sauce and simmer for a couple of minutes. Season the sauce with salt and pepper.
- Pour the sauce over the cooked spaghetti and gently stir to combine; sprinkle with the mozzarella and parmesan. Bake the casserole for 25-30 minutes, or until bubbly and the cheese is melted.
- Garnish with freshly chopped parsley, if desired, and serve warm.
Video
Notes
- Storing leftovers: Store in an airtight container in the refrigerator for 3 to 5 days. Reheat individual servings in the microwave or the entire pan, covered with foil, in the oven at 350ºF for about 20 to 30 minutes or until heated through.
- Make ahead: You can prepare this dish up to 24 hours in advance. Cover and refrigerate until baking. An extra 5-10 minutes may need to be added to the bake time, if it’s cold from the fridge.
- Freezing: If you plan to freeze this, we recommend undercooking the pasta a bit. Cover the pan with plastic wrap and then again with foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge, remove plastic wrap and bake according to directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
