Thicker spaghetti holds up better

Yes – and by “spaghetti” I mean the thicker kind.

Standard thin spaghetti (like No. 6 or 7) works fine for a quick weeknight noodle bowl, but for a baked casserole it’s a disaster waiting to happen. The extra oven time turns thin strands into baby food. You want something with more structural integrity.

Look for a thicker cut – often labelled spaghetti alla chitarra, spessatella, or just “thick spaghetti.” It’s got a better chew after baking and won’t collapse into a starch puddle. If you can’t find any, bucatini works in a pinch (the hole helps it soak up sauce without getting floppy).

Don’t ruin a good casserole with mushy noodles.