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Baked Spaghetti
carrie

Baked Spaghetti Recipe

This Baked Spaghetti recipe transforms classic spaghetti into a cozy, oven-baked casserole layered with rich meat sauce, creamy ricotta, and gooey melted mozzarella. Perfect for family dinners, potlucks, or make-ahead meals, it’s comforting, budget-friendly, and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

For the Pasta Base
  • 1 tbsp unsalted butter softened, for greasing
  • kosher salt and black pepper to taste
  • 1 lb spaghetti
For the Savory Meat Sauce
  • 2 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 2 tbsp garlic minced
  • 2 tsp fresh thyme or rosemary finely chopped (or 1 tsp dried)
  • 1.5 tsp dried oregano plus extra for garnish
  • 0.25 tsp red pepper flakes more to taste
  • 1 lb ground beef at least 85% lean
  • 1 jar marinara sauce 32–35 oz
  • 0.5 cup fresh basil or parsley chopped, plus more for serving
For the Creamy Cheese Layer
  • 1 cup ricotta cheese whole milk preferred
  • 0.75 cup Parmesan cheese grated, divided
  • 1 large egg at room temperature
For the Topping
  • 2 cups mozzarella cheese shredded, low-moisture

Method
 

  1. Preheat the oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter. Bring a large pot of salted water to a boil and cook the spaghetti 1 minute shy of al dente.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 6–8 minutes until soft and translucent.
  3. Add garlic, thyme or rosemary, oregano, red pepper flakes, salt, and pepper. Cook for about 1 minute until fragrant.
  4. Add the ground beef and cook for about 5 minutes, breaking it up, until fully browned.
  5. Stir in marinara sauce and chopped herbs. Drain the spaghetti and toss it directly into the sauce until evenly coated.
  6. In a small bowl, mix ricotta, 1/2 cup Parmesan, egg, and a pinch of salt until smooth.
  7. Spread half of the spaghetti mixture into the baking dish. Add dollops of the ricotta mixture and sprinkle with 1 cup mozzarella. Top with remaining spaghetti.
  8. Cover tightly with foil and bake for 40 minutes. Remove foil, sprinkle remaining mozzarella and Parmesan on top, and bake uncovered for 5–10 minutes until bubbly.
  9. Let rest for 5 minutes before serving. Garnish with fresh herbs and serve warm.

Notes

Undercook the pasta slightly to prevent dryness. This dish can be assembled ahead of time and refrigerated or frozen for later baking.