Name: Baked Spaghetti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti; 1 lb lean ground beef or Italian sausage; 1 tablespoon olive oil; 1 yellow onion, (chopped); 3 cloves garlic, (minced); 28 ounces marinara sauce; 14.5 ounces diced tomatoes; 1/2 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; Kosher salt and black pepper, (to taste); 1 cup ricotta cheese; 1 large egg; 1/4 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese, (divided); Extra parmesan cheese and fresh basil, (for garnish)

This hearty baked spaghetti recipe is a family favorite! Layers of spaghetti, meat sauce, and cheese baked until bubbly. Perfect for busy weeknights.

This baked spaghetti recipe layers tender pasta with a hearty meat sauce, creamy ricotta, and a golden mozzarella crust. It's like lasagna but much easier to put together. My family especially loves the crunchy bits of cheese on top.

Why You’ll Love This Baked Spaghetti

The ricotta mixture adds a creamy layer that makes every bite feel indulgent, similar to lasagna but with less work.
You can prep it ahead of time and bake when ready. It's also great for feeding a crowd or for meal prep.
Swap the protein or add extra vegetables to make it your own. Ground beef, Italian sausage, or even a plant-based crumble all work well.

Key Ingredients for Baked Spaghetti with Meat Sauce

Ricotta cheese: Whole-milk ricotta gives the creamiest texture. Cottage cheese is a good substitute if you want more protein.
Mozzarella cheese: Shred your own from a block for the best melt. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Marinara sauce: A high-quality jarred sauce like Rao's saves time. Adding a can of diced tomatoes ensures the spaghetti doesn't dry out during baking.

Kitchen Tools for Baked Spaghetti Casserole

Large skillet: for browning the meat and simmering the sauce.
9x13-inch baking dish: the standard size for this casserole.
Wooden spoon: to break up the meat as it cooks.
Colander: for draining the spaghetti.
Small bowl: for mixing the ricotta, egg, and Parmesan.

Tips for Making the Best Baked Spaghetti

Cook the spaghetti just past al dente, it will continue cooking in the oven. Drain well and toss with a little olive oil if it will sit before layering. For the meat sauce, brown the beef or sausage until deeply caramelized, then drain off the fat. This step adds flavor and prevents a greasy dish. Spread the ricotta mixture evenly so every bite has some. Do not cover the dish with foil; you want the mozzarella to brown and form a crust. Let the baked spaghetti rest for 5 minutes after coming out of the oven so it sets up and is easier to cut into neat squares.

Layering Tips for Baked Spaghetti

The order of layers ensures each serving has a good balance of pasta, sauce, and cheese. Start with half the spaghetti, then half the meat sauce, this prevents the bottom layer from becoming dry or sticking. Spread the ricotta mixture over the sauce, then add 3/4 cup mozzarella. The ricotta layer in the middle stays creamy and doesn't sink into the pasta. Top with the remaining spaghetti, then the rest of the sauce, and finish with the remaining mozzarella. This structure gives you a distinct creamy, cheesy center and a golden top.

Baked Spaghetti Variations to Try

Swap the ground beef for Italian sausage for a more seasoned sauce, or use a mix of both. For a vegetarian version, skip the meat and add sautéed mushrooms, zucchini, and bell peppers. If you want extra heat, increase the red pepper flakes or add a pinch of cayenne to the sauce. You can also use gluten-free spaghetti, just check that your marinara is gluten-free. For a lighter option, use part-skim ricotta and reduced-fat mozzarella, though the texture won't be as rich.

What to Serve with Baked Spaghetti

A simple green salad with lemon vinaigrette cuts through the richness of the cheese and meat sauce. Garlic bread is a classic side, use it to sop up any extra sauce on your plate. Roasted broccoli or green beans add a nice crunch and balance the meal. If you're feeding a crowd, a side of steamed asparagus or a crisp kale salad also works well.

How to Store Leftover Baked Spaghetti

Let the baked spaghetti cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors meld even more overnight, making it taste even better the next day. You can also store individual portions for easy lunches.

Freezing Baked Spaghetti for Later

To freeze unbaked, assemble the dish completely but stop before baking. Wrap tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes if needed. You can also freeze baked leftovers in individual portions. Wrap each portion in foil and place in a freezer bag. Reheat from frozen in a 350°F oven for about 30 minutes.

Best Ways to Reheat Baked Spaghetti

For the best texture, reheat baked spaghetti in a 350°F oven. Cover with foil for the first 20 minutes, then uncover and bake for 5 more minutes to crisp the cheese. If you're short on time, microwave individual portions for 1-2 minutes, but the cheese won't be as crisp. To keep leftovers from drying out, add a splash of water or marinara sauce before reheating.