Baked Spaghetti

This baked spaghetti is the ultimate cozy family dinner! It’s loaded with a hearty meat sauce, a creamy ricotta and Parmesan center, and plenty of gooey mozzarella baked until golden and bubbly.

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Course Main Course

Cuisine American, Italian

Servings servings

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!