This hearty baked spaghetti takes a family favorite to a whole new level with layers of meaty marinara, creamy ricotta, and plenty of melty mozzarella. Baked until bubbly and golden brown, it's the kind of cozy, satisfying dinner everyone comes back for seconds of.
This baked spaghetti recipe is one of those dinners you just can't go wrong with. It has all the classic flavors everyone loves about spaghetti, but baking it with layers of gooey mozzarella and a creamy ricotta and Parmesan center makes it feel extra hearty and comforting. It's easy to throw together, feeds a crowd, and, most importantly in my house, is the kind of dinner the kids are genuinely excited to eat.
It's a great recipe to have in your back pocket for busy weeks. You can assemble it ahead of time for an easy family dinner, freeze it for later, or make a pan to bring to a new mom, a sick friend, or anyone who could use a good home-cooked meal. It's especially perfect for those cooler fall and winter nights when you're craving something warm and cozy, but really, there's never a bad time for a big pan of cheesy baked spaghetti. Hope you enjoy!
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Ingredients & Substitutions
- Ground beef: I prefer lean ground beef for this recipe, but any ground beef will work. You can also substitute ground turkey or ground chicken for a lighter option.
- Italian sausage: I like using mild Italian sausage (mainly for my kiddos), but you can use sweet or hot Italian sausage if you prefer a little more heat. Ground pork or additional ground beef can also be substituted. I would just recommend adding a little more Italian seasoning, salt and pepper.
- Onion: I typically use a yellow or white onion, but a sweet onion or shallots will also work.
- Garlic: Fresh is always best but in a pinch, substitute about ½ teaspoon garlic powder for each fresh garlic clove.
- Italian seasoning: I like using Italian seasoning mixes because it makes life easier. But if you don't have any on hand, you can substitute 1 teaspoon dried oregano, ½ teaspoon dried basil, and ½ teaspoon dried thyme.
- Red pepper flakes: Just a pinch adds a little warmth without making the baked spaghetti spicy. Feel free to leave them out for a completely mild dish.
- Marinara sauce: Use your favorite 24-ounce jar of marinara sauce here. A tomato-basil or other simple tomato-based pasta sauce works well, too.
- Diced tomatoes: Crushed tomatoes are a good substitute if you prefer a smoother sauce.
- Pasta water: Reserve some of the starchy cooking water before draining your spaghetti. It helps loosen the sauce and allows it to coat the pasta really well. If you accidentally drain it, regular water or a little chicken broth can be used instead.
- Spaghetti: Regular spaghetti is perfect for this recipe, but you can substitute linguine, bucatini, or another long pasta. Short pasta such as penne or rigatoni will also work, although the finished casserole will have a slightly different texture.
- Ricotta cheese: Whole-milk ricotta makes the center especially rich and creamy, but part-skim ricotta works just fine. Small-curd cottage cheese is also a great substitute for ricotta.
- Eggs: Eggs help bind the ricotta mixture so that the creamy layer holds together once the baked spaghetti is sliced. I don't recommend leaving them out unless you replace them with another binder.
- Parmesan cheese: Freshly grated Parmesan adds salty, nutty flavor to the ricotta filling. Pecorino Romano is an excellent substitute and will give you a slightly sharper, saltier flavor.
- Lemon juice and zest: This is a small addition that makes a big difference! The lemon brightens up the creamy ricotta and Parmesan filling and balances the richness of the meat and cheese. Fresh lemon is best, but you can leave the zest out and use bottled lemon juice in a pinch.
- Salt and black pepper
- Mozzarella cheese: I prefer low-moisture mozzarella for the best melt. You can substitute provolone or use a combination of mozzarella and provolone for even more flavor.
- Fresh basil: If you don't have fresh basil, substitute about 1 teaspoon dried basil or use chopped fresh parsley.
Equipment
- Large pot for cooking the spaghetti and a colander to drain it
- Large skillet or Dutch oven for cooking the sauce
- Medium size mixing bowl to combine the ricotta mixture
- Medium mixing bowl
- Measuring cups and spoons
- Cheese grater
- Zester or microplane
- 9 x 13-inch baking dish
Step-by-Step Photos
Recipe FAQs
Yes! Baked spaghetti is a great make-ahead dinner. Assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. If you're baking it straight from the refrigerator, you may need to add an extra 5-10 minutes to the baking time.
Absolutely. This baked spaghetti freezes really well, which makes it perfect for meal prep or for taking to a new mom or a friend who could use an easy dinner. Assemble the casserole in a freezer-safe baking dish, cover it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Make sure the spaghetti is generously coated in sauce before assembling the casserole, and don't overbake it. The reserved pasta water also helps loosen the sauce so there's plenty of moisture for the pasta to absorb while it bakes.
No. I love the creamy ricotta and Parmesan layer in this recipe, but you can substitute the 15 ounces of ricotta with an equal amount of small-curd cottage cheese.
For individual portions, the microwave is easiest. For a larger amount, cover the baking dish with foil and reheat at 350°F until warmed through. Adding a small spoonful of marinara before reheating can help keep the pasta nice and saucy so it doesn't dry out.
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Made this homemade Baked Spaghetti Casserole recipe? Let me know what you think in the comments!
Recipe
Baked Spaghetti
Ingredients
- 1 lb spaghetti
- 1 teaspoon olive oil
- 1 lb ground beef
- 1 lb ground Italian sausage spicy, mild or sweet according to your preference
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 teaspoon Italian seasoning
- pinch of red pepper flakes optional
- 24 oz Marinara sauce
- 14.5 oz can of diced tomatoes
- 15 oz ricotta cheese
- 2 eggs
- ⅓ cup shredded parmesan
- ¼ teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups mozzarella cheese, shredded
- salt & pepper to taste
- 1 tablespoon fresh basil, chopped optional, can substitute fresh parsley
Instructions
Cook the Pasta
- Preheat the oven to 375 F. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instruction until al dente. Before draining, reserve at least 1 cup of the pasta water, then drain the spaghetti, then return it to the pot and set aside.
Make the meat sauce
- While the pasta is cooking, make the sauce.Heat a large, deep skillet or pot on medium high and drizzle in a little olive oil. Add the ground beef, Italian sausage, and onion to a large skillet and cook for 5-7 minutes, breaking up the meat as it cooks. Add the garlic, Italian seasoning, red pepper flakes, and a pinch of salt and pepper and cook until the meat is browned and the onion is tender.Add the can of diced tomatoes and marinara sauce and cook for a few minutes, along with about a cup of the reserved pasta water.Taste the sauce and add additional salt, pepper, Italian seasoning, or red pepper flakes as needed.
- Add about 3-4 cups of the meat sauce to the pot with the cooked spaghetti and toss until the spaghetti is evenly coated.
Assemble and bake
- In a medium size mixing bowl, combine the ricotta, eggs, Parmesan, lemon juice, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until well combined.
- Spread about ½ cup of the remaining meat sauce over the bottom of a 9x13-inch baking dish. Add half of the sauced spaghetti and spread it into an even layer.Spread the ricotta mixture evenly over the spaghetti, then sprinkle with half of the mozzarella (about 1.5 cups). Add the remaining spaghetti, pour the remaining meat sauce over the top, and finish with the remaining mozzarella.
- Bake at 375 F for about 30 minutes until bubbly and golden brown.Let rest at least 10 minutes. Then sprinkle chopped basil on top and serve. Enjoy!
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