If you are looking for the ultimate comfort dinner that feels like a hug in a pan, this baked spaghetti with ricotta cheese is exactly that.
It has all the cozy flavors of classic lasagna but comes together much faster, making it perfect for busy weeknights or feeding a hungry crowd.
The ricotta adds a rich, creamy layer that takes this dish to a whole new level of delicious.
This is the kind of recipe that tastes like it took hours but really does not. A bubbly, cheesy casserole that everyone at the table will ask for seconds of.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 60 minutes |
| Servings | 6 to 8 servings |
| Difficulty Level | Easy |
If you love cheesy baked pasta dinners, you will also want to check out my Baked Cream Cheese Spaghetti Casserole for another crowd-pleasing twist on the classic.
Why You’ll Love This Baked Spaghetti with Ricotta Cheese
This recipe checks every box for a satisfying family dinner.
It is hearty, cheesy, and packed with flavor in every single bite.
The ricotta creates beautiful creamy pockets throughout the pasta, giving you that rich, lasagna-like texture without any of the fussing with layers.
It is also incredibly easy to customize. Swap the meat, change up the sauce, or add extra vegetables.
It reheats like a dream, which means leftovers the next day are just as good, maybe even better.
This is also the kind of dish that feeds a lot of people for very little money. A true budget-friendly winner.
- It combines the best parts of spaghetti and lasagna in one pan
- The ricotta adds creaminess that makes it feel extra indulgent
- It is perfect for meal prep and freezes beautifully
- Kids and adults both love it equally
- You only need one baking dish, which means fewer dishes
- The golden, bubbly cheese on top is absolutely irresistible
Another pasta bake you might love: Baked Chicken Spaghetti
Ingredients
Here is everything you will need to make this comforting baked pasta dish. Most of these are pantry staples you likely already have on hand.
- 12 oz spaghetti
- 1 lb ground beef or Italian sausage (or a mix of both)
- 1 jar (24 oz) marinara sauce (or homemade)
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 large eggs
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley or basil, for garnish (optional)
Read Also: Italian Marinara Sauce Recipe
Kitchen Equipment Needed
You do not need any fancy equipment for this recipe. Just a few basics and you are good to go.
- Large baking dish (9×13 inch)
- Large pot for boiling pasta
- Large skillet or saute pan
- Colander for draining pasta
- Mixing bowls (medium and large)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil
Recommended Products for This Recipe
These are some of my personal favorites that make this recipe so much easier and the results even better.
1. Le Creuset Enameled Cast Iron Baking Dish
This baking dish distributes heat so evenly that your spaghetti bake comes out perfectly golden on top without any burnt edges.
The enamel coating means nothing sticks and cleanup is effortless, even with all that bubbly cheese. It is an investment, but it will last you decades.
2. Whole Milk Ricotta Cheese
Using whole milk ricotta makes a noticeable difference in the creaminess of this dish.
It is richer and smoother than part-skim, giving you those beautiful creamy pockets throughout the bake. Look for a high-quality brand for the best results.
3. Rao’s Homemade Marinara Sauce
When I do not have time to make sauce from scratch, this is the one I reach for every time.
It has a clean, slow-cooked tomato flavor that makes the whole dish taste homemade.
A jar of this elevates the dish significantly compared to a basic store-bought sauce.
4. OXO Good Grips Colander
This large colander makes draining a full pot of spaghetti a breeze without any noodles slipping through the holes.
The stable base and comfortable handles make it practical and safe to use. A good colander is one of those underrated kitchen tools that makes cooking easier every single time.
You might also enjoy: Spinach and Ricotta Stuffed Shells
Step-by-Step Instructions: How to Make Baked Spaghetti with Ricotta Cheese
1. Preheat the Oven and Prepare Your Baking Dish
- Preheat your oven to 375 degrees F (190 degrees C).
- Lightly grease your 9×13 inch baking dish with a little olive oil or cooking spray, making sure to coat the bottom and sides evenly.
- Set the baking dish aside while you prepare the rest of the components.
2. Cook the Spaghetti
- Fill your large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
- Add the 12 oz of spaghetti to the boiling water and cook it according to the package directions, but stop cooking it 2 minutes before it is fully done. It should still be slightly firm (al dente) since it will continue cooking in the oven.
- Reserve about 1/4 cup of the pasta cooking water before draining, in case you need it later to loosen the sauce.
- Drain the spaghetti through your colander and set it aside. Do not rinse it, as the starch helps the sauce cling better.
3. Cook the Meat Sauce
- Heat 2 tablespoons of olive oil in your large skillet over medium-high heat.
- Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and stir for about 30 seconds until fragrant. Be careful not to let it burn.
- Add the ground beef (or Italian sausage, or a mix of both) to the skillet. Break it apart with your wooden spoon and cook for 7 to 8 minutes until fully browned with no pink remaining.
- Drain off any excess fat from the pan by tilting it carefully and using a spoon to remove it, or use a colander.
- Season the meat with the Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir to combine.
- Pour in the entire jar of marinara sauce and stir well to coat the meat.
- Reduce the heat to low and let the meat sauce simmer for 5 minutes to meld the flavors together. If the sauce looks too thick, stir in a splash of the reserved pasta water.
4. Make the Ricotta Mixture
- In a medium mixing bowl, combine the 15 oz of whole milk ricotta cheese with 1 cup of the shredded mozzarella, 1/4 cup of the Parmesan, and the 2 eggs.
- Stir everything together well until fully combined and smooth.
- Taste and season with a pinch of salt and pepper if needed.
- The eggs help bind the ricotta mixture so that it sets up nicely in the oven rather than being too runny.
5. Combine the Spaghetti with the Meat Sauce
- Add the drained cooked spaghetti directly into the skillet with the meat sauce.
- Toss the pasta thoroughly so every strand is coated in the sauce. Use tongs or two forks to mix it well.
- If it seems too dry, add a little of the reserved pasta water and toss again.
6. Assemble the Baked Spaghetti
- Spread half of the spaghetti and meat sauce mixture into the bottom of your prepared baking dish in an even layer.
- Drop spoonfuls of the ricotta mixture all over the top of the first pasta layer, distributing it as evenly as possible. Do not worry if it is not perfect; it will melt and spread as it bakes.
- Add the remaining spaghetti and meat sauce on top of the ricotta layer.
- Spread it gently so the top is relatively even.
- Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top of the pasta.
- Sprinkle the remaining 1/4 cup of Parmesan over the mozzarella.
7. Bake the Spaghetti Casserole
- Cover the baking dish tightly with aluminum foil.
- Place it in your preheated oven and bake for 25 minutes covered.
- After 25 minutes, carefully remove the foil and bake for another 10 to 15 minutes uncovered, until the cheese on top is melted, bubbly, and starting to turn golden brown.
- If you want extra browning on the cheese, switch the oven to broil for the final 2 to 3 minutes, keeping a close eye on it so it does not burn.
8. Rest and Serve
- Remove the baking dish from the oven and let it rest for at least 5 to 10 minutes before cutting into it. This allows the layers to set slightly, making it easier to serve in clean portions.
- Garnish with fresh chopped parsley or basil if desired.
- Serve hot and enjoy.
The same cheesy layering technique works beautifully in this Cottage Cheese Lasagna if you want to try another cozy baked pasta dish.
Tips for The Best Baked Spaghetti with Ricotta Cheese
A few small tweaks can make a big difference in how this dish turns out. Keep these in mind the first time you make it.
- Undercook the pasta: Always cook your spaghetti 2 minutes less than the package says. It will finish cooking in the oven and end up perfectly tender rather than mushy.
- Do not skip draining the meat: Excess grease in the pan will make the sauce greasy and separate. Always drain the fat well.
- Use whole milk ricotta: It is creamier and richer than low-fat versions. The difference in texture is significant.
- Season every layer: Add seasoning to the meat, the ricotta mixture, and taste the sauce. Layers of seasoning make the finished dish much more flavorful.
- Cover while baking: Covering the dish with foil for the first part of baking traps steam and prevents the cheese on top from drying out or burning before the inside is hot.
- Let it rest: Give the casserole at least 5 to 10 minutes to rest after baking. This makes serving it so much easier and the portions hold their shape better.
- Fresh cheese makes a difference: Shredding mozzarella yourself from a block melts far better than pre-shredded bags, which contain anti-caking agents.
For a flavor boost, try stirring a few tablespoons of my Spaghetti Sauce into your marinara for a more complex tomato base.
Serving Suggestions
Baked spaghetti with ricotta cheese is a full, hearty meal all on its own, but a few simple sides can round it out into a proper feast.
Pair it with warm, crusty garlic bread to soak up all the extra sauce. A simple green salad with Italian dressing is the perfect light contrast to all that richness.
- Caesar Pasta Salad for a pasta-on-pasta dinner that feels extra indulgent
- Garlic Cheese Bread to scoop up every last drop of that sauce
- Tomato Soup for a warming, classic Italian-American pairing
- Caprese Bites as a fresh, bright appetizer to start the meal
- Antipasto Platter for an easy, crowd-pleasing Italian spread
- A simple green salad with homemade Homemade Caesar Salad Dressing for a fresh, crisp side
Variations of Baked Spaghetti with Ricotta Cheese
One of the best things about this recipe is how easy it is to change up based on what you have or what you are in the mood for. Here are some tasty ways to make it your own.
There is really no wrong direction to take this dish. A few simple swaps are all it takes to create something totally different.
- Vegetarian version: Skip the meat entirely and add sauteed mushrooms, zucchini, spinach, and bell peppers instead. Use extra marinara sauce to keep it saucy.
- Chicken version: Use ground chicken or shredded rotisserie chicken in place of ground beef for a lighter take.
- Italian sausage: Swap all or half the ground beef for sweet or hot Italian sausage for more seasoned, bold flavor.
- Add spinach: Stir a few large handfuls of fresh or frozen (thawed and squeezed dry) spinach into the ricotta mixture for added nutrition and color.
- Extra cheesy: Add a layer of provolone or fontina cheese between the pasta layers for even more melty, gooey goodness.
- Spicy version: Add a pinch of red pepper flakes to the meat sauce or use hot Italian sausage to give the whole dish a kick.
- Lighter option: Use part-skim ricotta, reduced-fat mozzarella, and turkey instead of beef to cut down on fat and calories while keeping all the flavor.
Read Also: Spinach Ricotta Pasta Recipe
Storage and Reheating
This dish stores and reheats beautifully, which makes it one of my favorite meals to make ahead.
Leftovers keep well in the fridge for several days, and the flavors actually deepen overnight as everything melds together.
- Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap or foil. It will keep well in the fridge for up to 4 days.
- Freezer: Let the casserole cool completely, then portion it into freezer-safe containers or wrap the entire baking dish tightly in plastic wrap and then foil. Freeze for up to 3 months.
- Reheating from the fridge: Place a portion on a microwave-safe plate and heat in 1-minute intervals, stirring gently between each, until heated through. Alternatively, reheat covered in a 350 degree oven for 15 to 20 minutes.
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat covered in a 350 degree oven for 25 to 30 minutes until hot throughout.
- Make-ahead tip: Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 10 extra minutes to the covered baking time since it is starting cold.
Another recipe that stores and reheats just as beautifully: Crockpot Lasagna
Nutritional Facts
The following is an approximate nutritional breakdown per serving, based on 8 servings using ground beef and whole milk ricotta.
| Nutrient | Amount Per Serving | ||| | Calories | 520 | | Total Fat | 22g | | Saturated Fat | 10g | | Cholesterol | 115mg | | Sodium | 780mg | | Total Carbohydrates | 48g | | Dietary Fiber | 3g | | Sugars | 7g | | Protein | 31g | | Calcium | 280mg | | Iron | 3.5mg |
Nutritional values are estimates and will vary based on specific ingredients and brands used.
Health Benefits of Key Ingredients
This dish is not just delicious. Several of its key ingredients bring real nutritional value to the table.
It is a well-rounded meal that provides protein, carbohydrates, and important micronutrients all in one dish.
- Ricotta cheese: Ricotta is an excellent source of calcium for bone health and is also rich in protein and phosphorus. It contains less sodium than many other cheeses and provides a good amount of vitamin A.
- Ground beef: A quality source of complete protein, iron, zinc, and B vitamins including B12. These nutrients support energy production, immune function, and healthy red blood cells.
- Tomato sauce (marinara): Tomatoes are rich in lycopene, a powerful antioxidant that has been linked to reduced risk of certain chronic diseases. Cooking tomatoes actually increases the bioavailability of lycopene.
- Garlic: Beyond its incredible flavor, garlic contains allicin and other compounds known for their anti-inflammatory and immune-supporting properties.
- Eggs (in the ricotta mixture): Eggs add high-quality protein and essential nutrients including choline, which supports brain health and liver function.
- Mozzarella: A good source of calcium and protein, and lower in sodium than many other hard cheeses.
FAQs About Baked Spaghetti with Ricotta Cheese
1. Can I use cottage cheese instead of ricotta?
Yes, cottage cheese works as a substitute if that is what you have on hand. It has a slightly more watery texture and milder flavor than ricotta.
For best results, drain the cottage cheese through a fine mesh strainer or cheesecloth for 20 to 30 minutes before using it to remove excess moisture.
2. Do I have to use eggs in the ricotta mixture?
The eggs help bind the ricotta so it sets up firmly in the oven rather than staying loose and runny. If you need an egg-free version, you can skip them.
The texture will be slightly softer and the ricotta pockets may not hold their shape as well, but the dish will still taste great.
3. Can I make baked spaghetti ahead of time?
Absolutely. You can assemble the entire casserole up to 24 hours in advance, cover it tightly, and keep it in the refrigerator until you are ready to bake it.
Just add an extra 10 minutes to the covered baking time to account for it starting cold. This is a great option for meal prepping or entertaining.
4. Can I freeze baked spaghetti with ricotta cheese?
Yes, this dish freezes very well. Let it cool completely before wrapping it tightly or portioning into freezer containers.
It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
5. Why does my baked spaghetti turn out dry?
The most common reason is overcooking the pasta before baking or baking without covering it with foil for the first part of the cook time.
Always undercook the pasta by about 2 minutes.
Also, make sure your meat sauce has enough liquid. If your marinara is very thick, stir in a splash of water or reserved pasta cooking water before assembling the casserole.
Baked Spaghetti with Ricotta Cheese
Ingredients
- 12 oz spaghetti 340g; cook 2 minutes less than package directions
- 1 lb ground beef or Italian sausage 450g; or use a mix of both
- 24 oz marinara sauce 680g; 1 standard jar, or homemade
- 1 small onion diced; about 1 cup or 150g
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil 30ml
- salt and black pepper to taste
- 15 oz whole milk ricotta cheese 425g; whole milk preferred for creamiest texture
- 2 cups shredded mozzarella cheese 225g, divided; freshly shredded melts best
- 1/2 cup grated Parmesan cheese 50g, divided
- 2 large eggs helps bind the ricotta mixture so it sets in the oven
- fresh parsley or basil chopped, for serving
Equipment
- 9×13-inch baking dish Large baking dish for assembling and baking the casserole
- Large pot For boiling the spaghetti
- Large skillet or sauté pan For cooking the meat sauce
- Colander For draining the cooked pasta
- Medium mixing bowl For combining the ricotta mixture
- Large mixing bowl For tossing the spaghetti with sauce if needed
- Wooden spoon or spatula For stirring and breaking up the meat
- Sharp knife and cutting board For dicing the onion and mincing the garlic
- Measuring cups and spoons
- Aluminum foil For covering the dish during the first phase of baking
- Tongs For tossing the spaghetti with the meat sauce
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray and set aside.
- Bring a large pot of salted water to a rolling boil, then cook the spaghetti 2 minutes less than the package directions (it will finish in the oven). Reserve 1/4 cup pasta water before draining, then drain without rinsing.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until softened, then add the minced garlic and stir for 30 seconds until fragrant.
- Add the ground beef or sausage to the skillet, breaking it apart with a spoon, and cook for 7 to 8 minutes until fully browned with no pink remaining. Drain off any excess fat.
- Season the browned meat with Italian seasoning, garlic powder, onion powder, salt, and pepper, then pour in the marinara sauce and stir to combine. Simmer on low heat for 5 minutes, adding a splash of reserved pasta water if the sauce is too thick.
- In a medium bowl, stir together the ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, and both eggs until fully combined and smooth. Season with a pinch of salt and pepper.
- Add the drained spaghetti to the skillet with the meat sauce and toss thoroughly until every strand is well coated, adding reserved pasta water as needed if it looks dry.
- Spread half the spaghetti mixture into the prepared baking dish, then drop spoonfuls of the ricotta mixture evenly over the top. Add the remaining spaghetti on top, then sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for another 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden. For extra browning, broil for 2 to 3 minutes, watching closely.
- Let the casserole rest for 5 to 10 minutes before slicing and serving. Garnish with fresh parsley or basil if desired.
Nutrition
Notes
- Always undercook the pasta by 2 minutes before baking. It will continue cooking in the oven and will turn mushy if fully cooked beforehand.
- Use whole milk ricotta for the creamiest, richest texture. Part-skim ricotta is watery and produces a noticeably drier result.
- Shred mozzarella yourself from a block rather than using pre-shredded bags. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
- Always drain the fat after browning the meat. Excess grease will make the sauce greasy and affect the texture of the finished dish.
- Make-ahead tip: Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10 extra minutes to the covered baking time since it starts cold.
- To freeze: Let the baked casserole cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F for 25 to 30 minutes.
- Vegetarian variation: Omit the meat and use sauteed mushrooms, zucchini, spinach, and bell peppers with extra marinara sauce instead.
- Cottage cheese substitution: If you do not have ricotta, use well-drained cottage cheese as a substitute. Strain it through a cheesecloth or fine mesh strainer for 20 to 30 minutes to remove excess moisture first.
- For a spicy version, add red pepper flakes to the meat sauce or use hot Italian sausage in place of ground beef.
- Leftovers keep well in the refrigerator for up to 4 days in an airtight container and reheat beautifully in the microwave or oven.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This baked spaghetti with ricotta cheese is the definition of a crowd-pleaser. It is warm, cheesy, filling, and so easy to put together that you will find yourself making it on repeat.
Whether you are feeding your family on a busy Tuesday night or bringing a dish to a potluck, this recipe delivers every time.
Give it a try this week and see just how quickly it disappears from the table. If you make it, I would love to hear how it turned out, drop a comment below or share a photo.
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