Cheesy Spaghetti Bake Brunch Bake is my kind of brunch casserole: cheesy, savory, and actually filling. It’s baked spaghetti, but with an egg-and-milk custard running through it so it slices like a casserole.
The flavor is classic comfort food—Italian sausage, garlicky marinara, and lots of melted cheese. I like this version because it holds together well without getting dry, and the edges get just a little crisp.
This is especially good for make-ahead brunch when you want something warm and substantial on the table. I’ll usually serve it with something fresh on the side, like fruit or a simple salad, and let people add red pepper flakes if they want heat.
Why You’ll Love This Recipe
Brunch-worthy and filling: It’s got eggs, pasta, sausage, and cheese all in one pan, so it eats like a real meal.
Easy to slice and serve: The egg mixture sets up like a light custard, which makes it much easier to portion than a saucy pasta bake.
Make-ahead friendly: You can assemble it the day before and just bake it when you’re ready, which is exactly what I want for mornings.
Comfort food flavors: Marinara, Italian seasoning, and sausage are familiar in the best way, and the cheeses give it that baked casserole feel.
Flexible with what you have: Swap the meat, switch the sauce, or adjust the heat level without changing the basic idea.
Ingredients You’ll Need
Pasta
- Spaghetti: Regular spaghetti works best here. I like how it twirls and then bakes into nice, sliceable layers.
- Salt: Don’t skip salting the pasta water. It’s the easiest way to keep the whole casserole from tasting flat.
- Olive oil: This keeps the noodles from clumping while you finish the sauce and egg mixture.
Sauce and Filling
- Italian sausage: Use mild or hot—both work. If your sausage is very fatty, spoon off a little grease before adding the onion.
- Yellow onion: I like yellow onion here because it softens down and sweetens a bit with the sausage.
- Garlic: Fresh minced garlic is best here. Jarred garlic works in a pinch, but the flavor is a little sharper.
- Marinara sauce: Use a jar you already like the taste of, since it’s a big part of the flavor. A thicker marinara also helps the bake hold together.
- Italian seasoning: This gives that familiar baked-spaghetti flavor without needing a long ingredient list.
- Kosher salt: Start light, especially if your marinara and sausage are salty, then adjust once the sauce simmers.
- Black pepper: A simple, steady background flavor that works well with the sausage and eggs.
Egg Mixture
- Eggs: These are what make it a brunch bake and help everything set up so it slices cleanly.
- Whole milk: Whole milk keeps the custard creamy. Lower-fat milk works, but the texture is a little less rich.
- Parmesan cheese: I like grated Parmesan here because it melts right into the egg mixture and adds a salty, savory edge.
- Paprika: Just a little for color and a mild warmth. Smoked paprika is fine too if that’s what you keep around.
Cheese Topping
- Mozzarella cheese: This is the main “stretchy” cheese on top. Pre-shredded is totally fine for casseroles like this.
- Cheddar cheese: Cheddar gives a sharper flavor and better browning than mozzarella alone.
Optional Garnish
- Fresh parsley: I like a little parsley for color and freshness, especially if you’re serving this for brunch.
- Red pepper flakes: This is the easiest way to let people make their slice spicier without changing the whole pan.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook the spaghetti: Bring a large pot of salted water to a boil, then cook the spaghetti until just al dente. Drain and toss with the olive oil.
- Brown the sausage: Cook the Italian sausage in a skillet over medium heat until browned, breaking it up as it cooks.
- Cook the onion: Add the diced onion to the sausage and cook until softened, about 4 to 5 minutes.
- Add the garlic: Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Simmer the sauce: Stir in the marinara sauce, Italian seasoning, kosher salt, and black pepper. Simmer for 3 to 5 minutes, then remove from the heat.
- Whisk the eggs: In a bowl, whisk the eggs, milk, Parmesan, and paprika until smooth.
- Combine the pasta and sauce: In a large bowl, mix the cooked spaghetti with the sausage and marinara mixture, then spread it evenly in the baking dish.
- Add the egg mixture: Pour the egg mixture evenly over the pasta. Gently toss and level it so the custard can settle through.
- Add the cheese: Top with the mozzarella and cheddar.
- Bake: Bake for 30 to 35 minutes, until the center is set and the cheese is melted and lightly browned.
- Rest and serve: Let it rest for 10 minutes, then slice and serve with parsley and red pepper flakes if desired.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Undercook the pasta a little. If you boil the spaghetti until it’s fully tender, it can get too soft after baking. Pull it when it still has a bit of bite.
Use a thicker marinara if you can. Watery sauce can make the casserole looser in the center. If your marinara is thin, simmer it a couple extra minutes to tighten it up.
Don’t skip the rest time. Give it 10 minutes before slicing so the egg mixture finishes setting. It makes cleaner pieces.
Season with a light hand at first. Sausage, marinara, and Parmesan all bring salt. I usually taste the sauce after it simmers and only add more salt if it needs it.
Watch the browning near the end. If the cheese is getting darker than you want before the center is set, loosely cover the pan with foil for the last 10 minutes.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Fresh fruit: A bowl of melon, berries, or grapes is simple and nice with a rich brunch casserole. I like it when the fruit is cold.
- Simple salad: A basic chopped salad with romaine, cucumber, and a quick vinaigrette works well. It keeps the plate from feeling too heavy.
- Garlic bread: If you’re serving a bigger group, warm garlic bread or breadsticks are easy. It’s also good for scooping up any extra sauce.
- Roasted vegetables: Roasted broccoli or asparagus is a good side here. Just olive oil, salt, and a hot oven is all you need.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave, or warm the whole pan in the oven until hot in the middle.
You can also make this recipe ahead. Assemble it, cover it tightly, and refrigerate for up to 24 hours before baking.
Plan on a little extra bake time from cold. If it’s coming straight from the fridge, it usually needs about 5 to 10 extra minutes so the center sets.
If you want them to last longer, freeze individual portions or freeze the whole baked casserole. Thaw in the fridge overnight before reheating.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use a different meat instead of Italian sausage?
Yes. Ground beef or ground turkey both work well. I’d brown it the same way and season a little more since you’ll lose some of the sausage seasoning.
Can I swap the marinara for another sauce?
You can. Meat sauce works if you want it heartier, and vodka sauce is good if you want something richer and creamier.
How do I know when the center is set?
The middle should look set (not wet or jiggly like raw egg) when you gently shake the pan. If you’re unsure, a knife inserted near the center should come out mostly clean, with maybe a little melted cheese on it.
Why did my casserole come out a little loose?
The most common reasons are pasta that was cooked too long, a thinner marinara, or slicing too soon. Letting it rest and using a thicker sauce usually fixes it next time.
Can I make this spicier?
Use hot Italian sausage, add a pinch of red pepper flakes to the sauce, or just serve flakes at the table. I usually do the table option so everyone can choose.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheesy Spaghetti Bake Brunch Bake
INGREDIENTS
Pasta
- 12 oz spaghetti
- 1 tbsp salt for pasta water
- 1 tbsp olive oil.
Sauce and Filling
- 1 lb Italian sausage
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 24 oz marinara sauce
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp black pepper.
Egg Mixture
- 6 large eggs
- 1.5 cups whole milk
- ½ cup grated Parmesan cheese
- ¼ tsp paprika.
Cheese Topping
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese.
Optional Garnish
- fresh parsley for garnish
- red pepper flakes to taste.
INSTRUCTIONS
Prep and cook
- heat oven to 375 F and grease a 9x13 inch baking dish
- cook spaghetti in salted boiling water until just al dente then drain and toss with olive oil
- brown sausage in a skillet over medium heat then add onion and cook until softened and add garlic and cook briefly
- stir in marinara Italian seasoning salt and pepper and simmer 3 to 5 minutes then remove from heat.
Assemble and bake
- whisk eggs milk Parmesan and paprika until smooth
- combine cooked spaghetti with the sausage marinara mixture then spread evenly in the baking dish
- pour egg mixture evenly over the pasta and gently toss and level so the custard can settle through
- top with mozzarella and cheddar
- bake until the center is set and the cheese is melted and lightly browned 30 to 35 minutes
- rest 10 minutes then slice and serve with parsley and red pepper flakes if desired.
