Kid-Approved Spaghetti Casserole Recipe
Apr 21, 2025
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Casserole is a word that, in my childhood, would’ve made me want to run the other direction. It immediately evoked thoughts of a 9×13 pan full of mushy, unidentifiable ingredients that I wanted nothing to do with.
Well, now I’m a mom. And while I still don’t want anything to do with mushy, unidentifiable ingredients, I do want everything to do with casseroles. You know why? One pan. That’s why.
So I set out to make a kid-approved spaghetti casserole recipe. Almost zero prep. One dish. Throw it in the oven. And it’s….actually delish.
My kids still have their picky tendencies, but they love spaghetti. And this particular spaghetti casserole recipe checks all my boxes: low prep, nutritious, and delicious!
You can add in whatever your family will eat- ground meat to make a meaty sauce, vegetables, or just keep it plain and simple with cheese. I can see this becoming a weekly staple in my house and I’m not mad about it! Try it out and let me know if it makes it into your family meal rotation!
Kid-Approved Spaghetti Casserole Recipe
Before we dive into the X’s and O’s of this kid-approved spaghetti casserole recipe, let’s talk about what a spaghetti casserole is.
Noodles, marinara sauce, simple spices, and some cheese make up this simple dish. You probably have some of these ingredients on hand, and the rest are a quick grocery trip away.
What Is Spaghetti Casserole
Baked spaghetti casserole is an easy win for a group or family. It’s as simple as throwing a few ingredients into a baking dish and sticking it in the oven.
Not only is it easy to prepare, but this recipe makes a large portion that can feed a big group or can feed a family and provide some leftovers for easy reheating. I love that you can make it ahead of time and it freezes well, too. (Pro tip: freeze it in pre-cut portions to heat up when you need dinner in a pinch.)
I also am going to tuck this one away for when I want to bring a meal to a potluck or for the occasional meal train for friends in need!
It’s warm, hearty, comforting, and you can even make it with high-protein pasta noodles so it’s even more nutritious!
How To Make Spaghetti Casserole
Spaghetti Casserole Ingredients
- 16 oz spaghetti noodles (we tested both Banza chickpea spaghetti and regular…both worked!)
- 3 garlic cloves, minced
- 1 tsp salt
- 1 can diced tomatoes
- 3 cups water
- 25 oz jar marinara/spaghetti sauce
- 1 medium onion, diced
- 1/4 cup olive oil
- 1.5 cups mozzarella cheese
- 1/4 cup breadcrumbs
You can also add in about ½ tbsp of Italian seasoning to this recipe. I skipped it because my kids are sometimes bothered by floating green flecks in their food, but if yours don’t mind, then throw it in!
Spaghetti Casserole Instructions
Step 1: Preheat your oven to 375 F.
Step 2: Place your noodles into a 9×13 baking dish and coat them with 1/4 cup olive oil.
I recommend doing this part by hand to make sure that the noodles are completely coated with olive oil. This will help them cook correctly so that it is all cooked spaghetti noodles after baking.
Step 3: Add salt, garlic, and diced onion (if desired) and mix with tongs. I diced the onion VERY small so kids wouldn’t complain!
Step 4: Pour 3 cups of water, a 25 oz can of marinara/pasta sauce, and 1 can of diced tomatoes into your baking dish and mix with tongs.
You want everything to be incorporated and well mixed. Make sure the noodles are submerged in liquid.
Step 5: Cook uncovered for 35-40 minutes.
Step 6: Remove casserole from the oven, sprinkle with 1.5 cups shredded mozzarella cheese and ¼ cup breadcrumbs over the top.
Coat your breadcrumbs with a tiny splash (or spray) of olive oil before putting them on top of your spaghetti bake- this will help it form a crispy topping!
Step 7: Bake for another 10-15 minutes or until cheese is melty/golden brown and noodles are desired (al dente or softer) consistency.
Expert Tips
This recipe can definitely be made with your typical wheat-based pasta noodles, but as I mentioned above, I also like making this with a higher protein and fiber noodle like Banza. The Banza spaghetti noodles worked great in this recipe and made for a really filling, higher protein meal. The baking time may vary depending on which brand of noodles you use.
I like to use Primal Kitchen tomato basil marinara or vodka sauce (great taste and great ingredients), but any spaghetti sauce you like will work!
Picky Eater Tips
Feel free to skip the breadcrumbs (and the onion) if your picky eater would like a more typical spaghetti and red sauce meal without the crunch. You can also feel free to add meat (ground turkey or lean ground beef would be my top choices) or whatever add-ins your child might like. I sprinkled ours with a dusting of parmesan cheese because my kids are used to that on their pasta.
While garlic bread might seem like a natural pairing for this spaghetti casserole, since the main dish is more carb-forward, I would suggest serving this with maybe a veggie or fruit instead of another high carb item. Carbs are always a crowd pleaser, but I also try to balance them with some fiber, fat, and protein as well (all of which are found in this recipe as it’s written, so it’s also fine to serve just as it is!).
If your kids love pasta but you are looking for more ways to boost the nutritional value, check out my cottage cheese pasta sauce that goes great on regular spaghetti or with any noodle!
Move over, spaghetti and meatballs
If you’re looking for all the pros of a home cooked meal without having to stand over the stove, this recipe is your best friend. We ate it for dinner, saved some for lunch the next day, and still had a bit left over to freeze.
I served mine with a bagged salad on the side and it was truly the lowest effort, highest reward meal of my entire week! Not to mention, my husband and kids loved it, too!
Casseroles are BACK, baby!
Kid-Approved Spaghetti Casserole
Ingredients
- 16 oz spaghetti noodles, Banza or regular
- 3 cloves garlic, minced
- 1 tsp salt
- 16 oz can diced tomatoes
- 3 cups water
- 25 oz jar marinara or spaghetti sauce
- 1 medium onion, diced
- 1/4 cup olive oil
- 1.5 cup mozzarella cheese, shredded
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375 F.
- Place your noodles into a 9×13 baking dish and coat them with 1/4 cup olive oil.
- Add salt, garlic, and diced onion (if desired) and mix with tongs.
- Pour 3 cups of water, a 25 oz can of marinara/pasta sauce, and 1 can of diced tomatoes into your baking dish and mix with tongs.
- Cook uncovered for 35-40 minutes.
- Remove casserole from the oven, sprinkle with 1.5 cups shredded mozzarella cheese and ¼ cup breadcrumbs over the top.
- Bake for another 10-15 minutes or until cheese is melty/golden brown and noodles are desired (al dente or softer) consistency.
Notes
Nutrition
Nutrition information is calculated by a Registered Dietitian Nutritionist. All nutrient values are approximations, as there are natural variations in ingredients and measurements.
Can’t wait to try this! Do we need to drain the can of tomatoes?