Easy Baked Spaghetti with Meaty Marinara and Ricotta
This hearty baked spaghetti features a rich meat sauce, a creamy ricotta middle layer, and a bubbly mozzarella crust. The ultimate easy weeknight comfort food.
This baked spaghetti is exactly what you want on a Tuesday night when your brain is fried but your stomach demands something substantial. Unlike a standard plate of pasta, this dish transforms pantry staples into a structured, sliceable meal that feels much more intentional than a simple toss-and-serve.
The secret to this cheesy baked spaghetti is the middle layer of seasoned ricotta and parmesan, which acts as a creamy barrier against the noodles drying out. By finishing the dish under the broiler, we achieve a deeply golden, torn mozzarella crust that provides a satisfying chew against the tender pasta below.
Whether you call it a pasta casserole or a lazy lasagna, this easy baked spaghetti recipe is built for leftovers. It holds its shape beautifully the next day, making it a prime candidate for meal prep or a reliable crowd-pleaser for a potluck.
Ingredients
The Pasta and Meat Sauce
- 1 lb (450g) spaghetti
- 1 lb (450g) lean ground beef or Italian sausage
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 28 oz (800g) crushed tomatoes or high-quality marinara
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Kosher salt and black pepper to taste
The Cheese Layers
- 15 oz (425g) whole-milk ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup fresh parsley, chopped
- 8 oz (225g) low-moisture mozzarella, torn or shredded
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Boil the spaghetti in a large pot of salted water for 2 minutes less than the package directions for al dente; the pasta will finish cooking in the oven.
- 3
Brown the ground beef or sausage in a large skillet over medium-high heat until fully cooked, breaking it into small crumbles.
- 4
Add the diced onion to the skillet and sauté for 5 minutes until translucent, then stir in the garlic, oregano, and red pepper flakes for 1 minute.
- 5
Pour in the crushed tomatoes, season with salt and pepper, and simmer the sauce for 10 minutes to develop the flavor.
- 6
Whisk the ricotta, parmesan, egg, and parsley together in a small bowl until smooth.
- 7
Toss the drained spaghetti with about 2 cups of the meat sauce to coat the noodles evenly.
- 8
Spread half of the sauced spaghetti into the bottom of the prepared baking dish, then dollop and spread the ricotta mixture over the top.
- 9
Layer the remaining spaghetti over the ricotta, followed by the remaining meat sauce and the torn mozzarella.
- 10
Bake for 20 minutes until the cheese is melted, then turn on the broiler for 2-3 minutes to get the top deeply golden and bubbly.
- 11
Let the dish rest for 10 minutes before slicing to allow the layers to set.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 565 kcal
- Protein
- 34 g
- Carbs
- 52 g
- Fat
- 25 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 840 mg
Tips
- → Undercook the pasta significantly. If the box says 10 minutes for al dente, boil it for 7-8. It will soak up the sauce in the oven and reach perfection there.
- → Use whole milk ricotta. Part-skim versions tend to release too much water, which can lead to a soggy bottom layer.
- → Freshly grate your mozzarella if possible. Pre-shredded cheese is coated in potato starch to prevent clumping, which interferes with that classic gooey melt.
FAQ
Why does my baked spaghetti get dry?
Overcooking the pasta in the boiling water or not using enough sauce are the main culprits. The noodles absorb moisture as they bake, so always ensure the pasta is generously coated in sauce before it hits the oven.
Can I make this ahead of time?
Yes. You can assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking straight from the fridge.
How do I prevent the cheese from sticking to the foil?
If you choose to cover the dish while baking, spray the underside of the foil with non-stick cooking spray or ensure the foil is tented so it doesn't touch the mozzarella.
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