This Cheesy Garlic Butter Beef Spaghetti is the ultimate weeknight comfort food. A rich, savory ground beef sauce loaded with garlic butter flavor, tossed with spaghetti and smothered in melted mozzarella and Parmesan cheese. Your whole family is going to go absolutely crazy for this one!
A Deliciously Easy Spaghetti Bake
Comfort food doesn’t get much better than this. I have been making this Cheesy Garlic Butter Beef Spaghetti for years and it is hands down one of the most requested recipes in my house. We’re talking a hearty, beefy tomato sauce kissed with garlic butter, tossed into tender spaghetti, and then baked under a blanket of gooey melted cheese. It’s the kind of meal that the whole family digs into without a single complaint — even the picky eaters!
I love that this recipe comes together pretty quickly on a weeknight but feels special enough to serve to company. Pair it with some Garlic Bread and a simple green salad and you have a complete, satisfying meal on the table with barely any effort. And the leftovers? Outstanding. This is one of those dishes that actually tastes even better the next day, which makes it absolutely perfect for meal prep!
Frequently Asked Questions
Can I use a different pasta?
Absolutely! Spaghetti works beautifully here but you can really use almost any pasta you prefer. Linguine, fettuccine, penne, or rigatoni are all great options. Just use the same amount called for in the recipe and cook it according to the package directions.
Can I use ground turkey or Italian sausage instead of ground beef?
Yes, of course! Ground turkey is a leaner option and works really well here. Ground Italian sausage is also fantastic — it adds a wonderful extra layer of savory flavor to the whole dish. You can even do half ground beef and half Italian sausage for an extra flavor boost!
What is the best way to get a really garlicky flavor?
For the best garlic flavor, use freshly minced garlic. This recipe works well with jarred minced garlic too — whichever is easiest for you. If you want to really amp up the garlic butter flavor, you can add an extra tablespoon of butter right at the end before tossing everything together.
Can I make this ahead of time?
Yes! Like most baked pasta dishes, you can assemble this the night before, cover it with foil, and store it in the refrigerator. Bake it the next day — just add a few extra minutes to the baking time since you are starting from a cold state. This makes it a wonderful option for a busy weeknight dinner.
Can this be frozen?
Yes! This freezes really well. Assemble the dish, cover it tightly with foil to protect against freezer burn, and it will keep for up to 3 months. Let it thaw overnight in the refrigerator before baking. It is such a lifesaver to have one of these tucked away in the freezer for those nights when you just don’t feel like cooking!
How do I store leftover Cheesy Garlic Butter Beef Spaghetti?
Allow the dish to cool completely, then transfer to a covered container and store in the refrigerator for up to 3 days. Reheat in the microwave or pop individual portions in the oven at 325°F covered with foil until warmed through.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- ground beef – I like to use an 85/15 ground beef here because that little bit of fat is where all the flavor comes from. You can also use ground turkey, ground pork, or Italian sausage — whatever you prefer and whatever is in your budget.
- spaghetti – regular spaghetti is my go-to for this recipe. You can use any long or short pasta you have on hand. Just cook it just shy of al dente since it will continue cooking in the oven.
- butter – this is the star of the show! Salted butter adds the most amazing rich, savory flavor to the whole dish. Don’t skip it!
- garlic – freshly minced garlic is best here but jarred minced garlic works perfectly well too. Use whichever you prefer.
- spaghetti sauce – use a sauce your family loves and that fits within your budget. I really love Rao’s when I can get it on sale — it is so good. Or you can make your own homemade marinara sauce!
- onion – adds great depth of flavor to the beef mixture. If you aren’t an onion fan, you can leave it out or substitute with a teaspoon of onion powder.
- Italian seasoning – a simple, flavorful blend that works beautifully in this dish. Use any combination of seasonings your family enjoys.
- red pepper flakes – totally optional but adds just a tiny bit of warmth. Leave it out if you have any sensitivity to spice at all.
- shredded mozzarella cheese – shred your own for the best melt, or use a good quality store-bought pre-shredded blend. Either works great here.
- Parmesan cheese – freshly grated Parmesan gives you the very best flavor. It adds a wonderful salty, nutty finish to the top of the dish.
- chicken or beef broth – a splash of broth in the sauce helps loosen everything up and adds a really nice depth of flavor. If you are watching sodium, use a low or no sodium version.
- salt and pepper – keep tasting as you go and season to your liking. I usually use a good teaspoon or more of each.
How to Make Cheesy Garlic Butter Beef Spaghetti
Preheat your oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil and cook your spaghetti just shy of al dente — about 1-2 minutes less than the package directions say. Drain well and set aside. You want that pasta as dry as possible.
In a large skillet over medium-high heat, brown your ground beef along with the diced onion until the beef is fully cooked and the onion is softened. I like to leave the beef in slightly larger crumbles rather than breaking it up too small — it gives the sauce a really nice hearty texture. Drain any excess grease from the pan and return it to the stove over medium heat.
Add the butter and minced garlic right into the same skillet with the drained beef. Let that cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and the butter is fully melted. Don’t let it burn — just fragrant and golden is exactly where you want it. Pour in the spaghetti sauce and chicken broth. Stir everything together and add the Italian seasoning, red pepper flakes (if using), salt and pepper. Let the sauce simmer on low for about 5 minutes so all those flavors can really come together.
Add your drained spaghetti right into the skillet with the sauce. Toss it all together until every strand of pasta is thoroughly coated in that rich, garlicky beef sauce. Pour the entire pasta mixture into your prepared 9×13-inch baking dish and spread it out evenly. Sprinkle the shredded mozzarella generously over the top, followed by the Parmesan cheese.
Cover tightly with aluminum foil — I like to spray the inside of my foil with a little nonstick spray so the cheese doesn’t stick to it. Bake covered for 15 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is fully melted, golden, and bubbly. Let it rest for about 5 minutes before serving. That resting time makes a real difference!
Pro Tips
- Undercook your pasta just slightly. Since the spaghetti goes into the oven and continues to cook, pulling it out of the boiling water 1-2 minutes early prevents it from getting mushy. Nobody wants soggy pasta!
- Drain that pasta really well. Excess water left on the noodles will make your sauce watery. Give it a really good shake in the colander and let it sit for a minute.
- Don’t skip the resting time. Letting the bake rest for 5 minutes after it comes out of the oven makes it so much easier to serve and gives the cheese time to set up just a little bit.
- Use block cheese and shred it yourself. Pre-shredded cheese has a coating on it that can prevent it from melting as smoothly. When you shred it fresh from the block, you get that gloriously gooey, melty cheese pull that makes this dish so irresistible.
- Taste and season as you go. Get in the habit of tasting your sauce before you pour it over the pasta. That is when you can adjust the salt, pepper, or Italian seasoning to get it exactly where you want it. Keep tasting until it is seasoned the way your family likes it.
What to Serve with Cheesy Garlic Butter Beef Spaghetti
This dish is pretty much a complete meal all on its own but I love to round it out with a few simple sides. Some crusty Garlic Bread is an absolute must — you are going to want something to soak up any extra sauce. A simple Caesar salad or a classic green salad with Italian dressing pairs perfectly. If you want to sneak in some extra vegetables, some steamed broccoli or roasted zucchini alongside this are really wonderful options. It’s a wholesome, satisfying spread that the whole family will love.
Cheesy Garlic Butter Beef Spaghetti
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Cook spaghetti 1-2 minutes less than package directions (just shy of al dente). Drain thoroughly and set aside.
- In a large skillet over medium-high heat, brown the ground beef with the diced onion, breaking it into crumbles, until fully cooked through. Drain excess grease and return the skillet to medium heat.
- Add the butter and minced garlic to the skillet. Cook for 1-2 minutes, stirring constantly, until the butter is melted and the garlic is fragrant. Do not let it burn.
- Pour in the spaghetti sauce and broth. Add Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine and let the sauce simmer on low for 5 minutes. Taste and adjust seasoning as needed.
- Add the drained spaghetti directly into the skillet. Toss until all the pasta is thoroughly coated in the garlic butter beef sauce.
- Pour the pasta mixture into the prepared baking dish and spread evenly. Top with shredded mozzarella followed by the grated Parmesan.
- Cover tightly with foil (spray the inside of the foil with nonstick spray to prevent sticking). Bake covered for 15 minutes.
- Remove foil and bake for an additional 10-15 minutes, until the cheese is melted, golden, and bubbly.
- Let rest for 5 minutes before serving. Serve with garlic bread and a simple green salad.
