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Fazoli's Baked Spaghetti Recipe

Fazoli's Baked Spaghetti Recipe

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8 Servings

Description

Fazoli's Baked Spaghetti isn't just pasta with sauce baked in a pan — the egg-and-butter coating on the spaghetti is what gives it that custardy, cohesive interior that no other baked pasta dish replicates. This copycat recipe includes that step, and it makes all the difference.

Ingredients 

Pasta Base:

  • 12 oz spaghetti
  • 2 large eggs, beaten
  • 2 tablespoons butter, melted
  • 1/3 cup Parmesan, grated

Meat Sauce:

  • 1 lb 80/20 ground beef
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 ounces marinara, (Rao's recommended)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon red pepper flakes, optional
  • 1 tablespoon olive oil

Topping:

  • 2 cups whole-milk mozzarella, shredded from a block
  • 1/4 cup Parmesan, grated

Instructions

  • Preheat oven to 350°F. Grease a 9x13 baking dish.
  • Cook spaghetti in heavily salted water for 2 minutes less than package directions. Drain. Cool 5 minutes.
  • Whisk eggs, melted butter, and 1/3 cup Parmesan. Toss with cooled spaghetti until fully coated.
  • In a large skillet, heat olive oil over medium-high. Sauté onion 3–4 minutes. Add garlic, 30 seconds. Add beef, cook until browned, drain excess fat.
  • Add marinara and all seasonings to skillet. Simmer 8–10 minutes. Taste and season.
  • Layer: half the spaghetti → half the meat sauce → 3/4 cup mozzarella → remaining spaghetti → remaining meat sauce → remaining mozzarella + Parmesan on top.
  • Cover tightly with foil. Bake 40 minutes.
  • Remove foil. Bake 20–25 minutes until cheese is golden and bubbling.
  • Rest 10 minutes before cutting. Serve with garlic breadsticks.

Equipment

  • Mixing Bowl
  • Baking Pan

Notes

Notes

  • Undercook pasta by 2 minutes — it finishes in the oven.
  • Cool pasta before tossing with eggs to avoid scrambling.
  • Shred mozzarella from a block — pre-shredded won't melt as cleanly.
  • Make-ahead: assemble, cover, refrigerate up to 24 hours. Add 10–15 min to covered bake time.
  • Freeze unbaked: wrap tightly, freeze up to 3 months. Thaw overnight before baking.
  • Leftovers keep 4 days refrigerated. Reheat covered at 325°F with a splash of water on top.

Nutrition

Serving: 1ServingCalories: 500kcalCarbohydrates: 39gProtein: 27gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 923mgPotassium: 569mgFiber: 3gSugar: 5gVitamin A: 792IUVitamin C: 7mgCalcium: 275mgIron: 3mg