No-Boil Spaghetti Bake (gluten-free)

This No-Boil Spaghetti Bake is a game changer. Enjoy this gluten-free, cheesy, vegetarian pasta casserole that requires one baking dish and can feed your entire family.

Have you tried baked spaghetti yet? This has quickly become on of our favorite weeknight meals to make. It is super simple, perfect for your entire family and makes for a great food prep meal too.

If you love my No-Boil Baked Pasta Recipe then you will love this recipe too. It is a meal that requires less than 5 minutes of effort and it is like a cheesy baked ziti of sorts with spaghetti. Except this easy baked spaghetti is a one pan meal instead of a few different steps to make like most dinners – this will be so easy for you to prep on busy days/nights.

Contrary to what you may think, you don’t really need to cook the spaghetti before baking it in the oven. Now I am no professional and I am sure many will disagree, but as a busy working mom of 3 – this works. If you toss the spaghetti in the dish with the sauce and water, it will bake perfectly.

If you want to add in some protein to this, you totally can! Meatballs, cooked sausage or even some veggies all work. Frozen broccoli, spinach, peas anything (I did peas here!).

I cannot wait to hear what you guys think of this recipe! Let me know if you make it.

What ingredients you need to make this no-boil spaghetti bake:

• Gluten-free spaghetti or I love this one too! If not gluten-free, use your favorite spaghetti
• Pasta sauce – really any red pasta sauce can work here
• Filtered water – if you want even more flavor, use broth
• Mozzarella cheese – you can buy shredded or buy a log and shred it
• Italian seasoning – if you want more seasoning, add as much as you’d like

How to make baked spaghetti: 

1. Preheat oven to 375 degrees F
2. Add the spaghetti, sauce, seasonings and water to a large baking dish and gently toss to distribute ingredients
3. Sprinkle the cheese on top
4. Bake uncovered in oven for 45 minutes or until top is browned a bit (I stir around 20 minute mark)
5. Remove from oven and add parmesan cheese and basil then serve

FAQs and tips on making baked spaghetti:

• Don’t cover the spaghetti before baking. I know we do with my pasta bakes but for the spaghetti, I find it doesn’t burn or dry out as easily as pasta so I advise against it.
• Use the exact quantities I recommend – one pan meals like this are a bit of a science. Now depending on the pasta you use, you may need more or less liquid but in general, these proportions work very well. Make sure the spaghetti is covered in liquid and you are set
• Can I freeze this dish? You can freeze this before you bake it. Leave in freezer for up to 3 months then thaw in fridge overnight and bake as I recommend below.
• How long does this baked spaghetti stay good for? 5 days in the fridge. I heat it up in microwave usually for convenience.

• What can I do to make this more protein heavy? Add in some cooked meatballs, sausage or cooked ground meat. I love sausage in it! 

A few other easy weeknight dishes to try:

Teriyaki Turkey Meatballs

3-ingredient Ravioli Lasagna

Ginger Chicken Meatballs with Peanut Sauce

Easy One Pot Lasagna (gluten-free)

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