There’s something irresistibly nostalgic about cheesy pasta bakes.
This Red & White Spaghetti Bake instantly took me back to weeknight dinners at home — bubbling mozzarella, tender ground beef, and just the right hint of heat.
I love how it blends bold and comforting flavors in one dish, and best of all?
It comes together in under an hour with simple pantry staples. Whether you’re feeding a hungry family or meal-prepping for the week, this one’s a winner.
Why You’ll Love This Recipe
Ready in under an hour – weeknight friendly and satisfying
Pantry staples – simple, affordable ingredients
Creamy, spicy, and saucy all in one bite
Kid-approved cheesy goodness
One-skillet magic – minimal cleanup
Customizable – play with herbs, cheese, or spice level
What You’ll Need (Ingredient Highlights)
Ziti pasta – Cooked al dente and ready to soak up the sauce
Ground beef – Hearty and flavorful protein base
Garlic, onion, parsley – Aromatic and fresh flavor builders
Tomato paste + Worcestershire sauce – Brings savory depth
Red chili flakes (optional) – Adds gentle heat
Mozzarella cheese – Melted and golden on top for the perfect finish
Pro Tips Before You Start
Don’t overcook the pasta — it continues to cook while baking.
Use freshly shredded mozzarella for better melt and flavor.
Add more chili flakes for a spicier kick, or omit for a milder bake.
Leftover pasta water helps bring everything together — don’t skip it!
How to Make Red & White Spaghetti Bake
Step 1. Cook the Pasta
Bring a pot of salted water to a boil.
Cook the ziti until al dente minus 1 minute.
Drain and reserve ½ cup pasta water. Do not rinse the pasta.
Step 2. Sauté the Beef
Heat olive oil in a large skillet over high heat.
Add ground beef and cook for about 2 minutes, breaking it up as it browns.
Step 3. Build the Flavor
Reduce heat to medium.
Stir in salt, black pepper, minced garlic, chopped onions, chili flakes (if using), Worcestershire sauce, and tomato paste.
Add chopped parsley and the reserved ½ cup of pasta water.
Let everything simmer together for 8–10 minutes until thick and flavorful.
Step 4. Assemble and Bake
Stir the cooked pasta into the skillet along with 1 cup of mozzarella.
Mix well to coat the pasta evenly.
Top with the remaining cheese, cover the skillet with a lid, and let it melt for a few minutes until bubbly.
Step 5. Finish and Serve
Garnish with extra chopped parsley.
Serve hot and cheesy straight from the skillet!
What to Serve It With
Garlic bread or cheesy toast
A crisp green salad with balsamic vinaigrette
Roasted vegetables like zucchini or broccoli
A glass of red wine for a cozy evening
Variations / Substitutions
Use Italian sausage instead of beef for a richer flavor.
Try penne or rotini if you’re out of ziti.
Swap in provolone or cheddar for a twist on the cheese.
Add chopped spinach or mushrooms for extra veggies.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions in foil or freezer-safe containers for up to 2 months.
Reheat: Warm in the microwave or oven until heated through.
FAQs
Can I use different pasta shapes?
Yes! Penne, elbow, or rotini work well — just cook them al dente.
Can I make it ahead of time?
Absolutely. Assemble the bake, cover it, and refrigerate up to 24 hours. Bake when ready to serve.
Is this kid-friendly?
Definitely! Just skip the chili flakes if you’re serving young kids.
Can I make it vegetarian?
You can! Swap the beef with lentils or plant-based ground meat for a hearty veg version.
What can I use instead of Worcestershire sauce?
Soy sauce or a splash of balsamic vinegar makes a good substitute.
Can I bake it instead of finishing on the stove?
Yes, you can transfer everything to a baking dish and bake at 375°F until bubbly and golden.
Can I add more vegetables?
Totally. Try bell peppers, spinach, or zucchini for extra flavor and nutrition.
Final Thoughts
This Red & White Spaghetti Bake hits all the right notes: cheesy, savory, hearty, and endlessly adaptable.
It’s the kind of dish you’ll want to make again and again — and the leftovers taste even better the next day.
Simple ingredients, one pan, and a whole lot of flavor. It’s comfort food done right.
Red & White Spaghetti Bake
Ingredients
Method
- Cook pasta al dente, minus 1 minute. Reserve ½ cup pasta water and drain.
- Heat olive oil in a skillet over high heat.
- Brown the beef, breaking it apart, about 2 minutes.
- Lower to medium heat. Add salt, pepper, garlic, onion, chili flakes.
- Worcestershire, tomato paste, parsley, and reserved pasta water.
- Simmer 8–10 minutes.
- Toss in cooked pasta and 1 cup of mozzarella. Mix well.
- See full steps with tips & photos → https://theboatshedcafe.com/red-white-spaghetti-bake/
Notes
- Ziti, penne, or rigatoni all work well in this dish.
- You can assemble this ahead and bake later at 375°F for 10–15 minutes.
- Want it creamier? Add a few tablespoons of ricotta or cream cheese to the sauce.
