Baked Spaghetti Recipe

If you’re craving a cozy, oven-baked dinner that feels like a warm hug after a long day, Baked Spaghetti Recipe is exactly what you need. This classic comfort dish takes everything you love about traditional spaghetti and transforms it into a hearty, cheesy casserole that’s perfect for family dinners, potlucks, or make-ahead meals. With layers of saucy pasta, seasoned ground beef, creamy ricotta, and gooey melted mozzarella, baked spaghetti delivers bold Italian-inspired flavors with minimal effort. It’s satisfying, budget-friendly, and designed to feed a crowd—making it a reliable recipe you’ll come back to again and again.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Comfort Food at Its Best: Rich tomato sauce, tender pasta, and plenty of cheese create a deeply comforting dish that everyone loves.
• Simple, Everyday Ingredients: No fancy items here—just pantry staples and fresh basics you can find anywhere.
• Perfect for Feeding a Crowd: Ideal for family dinners, gatherings, or meal trains. One pan goes a long way.
• Make-Ahead Friendly: Assemble it in advance, refrigerate, and bake when you’re ready—perfect for busy days.
• Balanced Flavor & Texture: Savory beef, aromatic herbs, and a creamy ricotta layer ensure every bite is flavorful, not dry or bland.
• Customizable: Easily adapt it with different proteins, vegetables, or cheeses to suit your taste.

This baked spaghetti stands out because of its layered approach—rather than mixing everything together, the ricotta layer melts gently into the pasta, creating pockets of creaminess that elevate the entire dish.

Ingredients Needed

For the Pasta Base

• Unsalted butter, softened (for greasing the baking dish)
• Kosher salt and freshly ground black pepper
• 1 pound spaghetti

For the Savory Meat Sauce

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 tablespoons minced garlic (about 5 cloves)
• 2 teaspoons fresh thyme or rosemary, finely chopped
  • (or 1 teaspoon dried, if fresh isn’t available)
• 1½ teaspoons dried oregano, plus extra for garnish
• ¼ teaspoon red-pepper flakes, more to taste
• 1 pound ground beef (at least 85% lean for best texture)
• 1 jar (32–35 ounces) good-quality marinara sauce
• ½ cup fresh basil or parsley, chopped, plus more for serving

For the Creamy Cheese Layer

• 1 cup ricotta cheese (whole-milk for best results)
• ¾ cup grated Parmesan cheese, divided
• 1 large egg, at room temperature

For the Topping

• 2 cups shredded low-moisture mozzarella cheese

How to Make Baked Spaghetti Recipe

Step 1: Prepare the Oven and Pasta

Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with unsalted butter—this prevents sticking and adds flavor.
Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook it 1 minute shy of al dente. Slightly undercooking the pasta ensures it won’t become mushy during baking.

Step 2: Build the Flavor Base

While the pasta cooks, heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent. This step creates the aromatic foundation of the sauce.

Step 3: Add Aromatics and Seasoning

Stir in the garlic, thyme (or rosemary), oregano, red-pepper flakes, 1½ teaspoons kosher salt, and several grinds of black pepper. Cook for about 1 minute, just until fragrant. Be careful not to burn the garlic—it should smell savory, not bitter.

Step 4: Brown the Beef

Add the ground beef to the pot. Cook for about 5 minutes, breaking it up with a wooden spoon, until fully browned and no longer pink. Proper browning adds depth and richness to the sauce.

Step 5: Finish the Sauce

Turn off the heat and stir in the marinara sauce and chopped basil or parsley. Taste and adjust seasoning if needed.
Drain the spaghetti and immediately add it to the sauce, tossing gently until every strand is well coated.

Step 6: Make the Ricotta Mixture

In a small bowl, combine the ricotta, ½ cup Parmesan, the egg, and ¼ teaspoon salt. Mix with a fork until smooth and creamy. This mixture will create a soft, luscious layer inside the baked spaghetti.

Step 7: Assemble the Layers

Transfer half of the spaghetti and sauce into the prepared baking dish, spreading it into an even layer.
Spoon dollops of the ricotta mixture evenly over the pasta, then sprinkle 1 cup of mozzarella on top.
Add the remaining pasta and sauce, smoothing the surface gently.

Step 8: Bake to Perfection

Cover the dish tightly with aluminum foil and bake for 40 minutes. This allows the flavors to meld and the dish to heat evenly.
Remove the foil, sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan over the top, and return to the oven. Bake uncovered for 5–10 minutes, until the cheese is fully melted and lightly bubbly.

Step 9: Rest and Serve

Let the baked spaghetti rest for 5 minutes before slicing. Garnish with extra basil, a pinch of dried oregano, and red-pepper flakes if desired. Cut into generous squares and serve hot or warm.

Serving and Storage Tips

Serving Ideas: Pair baked spaghetti with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

• Presentation Tip: Sprinkle fresh herbs and extra Parmesan just before serving for a restaurant-style finish.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave or warm the entire dish in a 325°F oven, covered, until heated through.
• Freezing: This dish freezes beautifully. Wrap tightly and freeze for up to 3 months.

Helpful Notes

• Avoid Dry Pasta: Slightly undercooking the spaghetti and using enough sauce ensures the final dish stays moist.
• Cheese Matters: Low-moisture mozzarella melts better and prevents excess liquid.
• Make It Your Own: Add sautéed mushrooms, spinach, or bell peppers for extra nutrition.
• Spice Level: Increase red-peper flakes if you enjoy a little heat.

Conclusion

This Baked Spaghetti recipe is a true crowd-pleaser that combines simplicity, comfort, and bold flavor in one satisfying dish. With its rich meat sauce, creamy ricotta layer, and irresistibly cheesy topping, it’s the kind of meal that brings everyone back to the table for seconds. Whether you’re cooking for family, friends, or prepping meals ahead of time, this recipe delivers reliable results every time.

If you tried this baked spaghetti, I’d love to hear from you! Leave a comment and a star rating below—it really helps others find and trust the recipe. Don’t forget to share it on Pinterest or Facebook to spread the comfort.
Did you add your own twist? What variations did you try? Let us know!

Frequently Asked Questions (FAQ)

Can I make baked spaghetti ahead of time?

Yes. Assemble the dish completely, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it’s cold from the fridge.

Is baked spaghetti freezer-friendly?

Absolutely. Freeze it before or after baking. Thaw overnight in the refrigerator before reheating for best texture.

Can I use a different protein?

Yes. Ground turkey, chicken, or Italian sausage all work well. You can also omit meat entirely for a vegetarian version.

How do I make this gluten-free?

Simply substitute gluten-free spaghetti and ensure your marinara sauce is gluten-free.

Why did my baked spaghetti turn out dry?

Dry baked spaghetti usually means the pasta was overcooked or there wasn’t enough sauce. Always undercook the pasta slightly and use a generous amount of sauce.

Can I skip the ricotta cheese?

You can, but the ricotta adds creaminess. If needed, substitute cottage cheese (blended smooth) or cream cheese.