Baked Spaghetti with Ricotta Cheese
This baked spaghetti with ricotta cheese is the ultimate comfort dinner that combines the best parts of spaghetti and lasagna in one easy casserole dish. Tender spaghetti is tossed in a hearty meat sauce, layered with a creamy ricotta and mozzarella mixture, then baked until golden and bubbly on top. It is hearty, cheesy, incredibly satisfying, and comes together in about an hour, making it perfect for busy weeknights or feeding a hungry crowd.
Equipment
- 9x13-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
Ingredients
For the Pasta and Meat Sauce
- 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
For the Ricotta Mixture
- 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
For Garnish (Optional)
- fresh parsley or basil chopped, for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 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.
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.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 48gProtein: 31gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 115mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 7gVitamin A: 15IUVitamin C: 8mgCalcium: 28mgIron: 20mg
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