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Nothing says comfort like a bubbling, cheesy pasta bake! This Baked Spaghetti combines tender pasta, a rich meat sauce, and layers of melty mozzarella and ricotta for a meal that’s pure cozy goodness. Perfect for feeding a crowd or enjoying leftovers all week!
Why You’ll Love This Baked Spaghetti
Imagine the comfort of spaghetti, but layered and baked until bubbly, golden, and extra cheesy. That’s what you get with this Baked Spaghetti—a dish that’s got all the cozy vibes of lasagna without the effort of layering noodles. I love how easy it is: you start with classic spaghetti, add a rich, sausage-studded marinara, then mix up a creamy ricotta and mozzarella layer that melts into every nook and cranny. It’s like the ultimate pasta casserole, with the kind of flavor that keeps everyone coming back for more.
Here’s the best part—there’s no need to worry about fancy techniques or endless dishes. Just a handful of steps, a few simple ingredients, and that amazing aroma filling the kitchen while it bakes. It’s perfect for family dinners, cozy date nights, or even meal prep (it reheats like a dream!). I can’t wait for you to try it, and trust me, once you do, it’s bound to become one of those recipes you turn to anytime you need a little comfort on your plate.
Before You Begin
- Cook Pasta Until Al Dente: Boil the spaghetti until it’s just firm to the bite (al dente). This way, it won’t get mushy while baking.
- Drain Excess Fat from Sausage: After browning the sausage, drain any extra fat. This keeps the dish from becoming greasy and lets the flavors of the sauce shine.
- Mix the Ricotta Layer Well: Combine the ricotta, mozzarella, Parmesan, and egg until smooth and fully blended. This helps it bake into a creamy layer that melts beautifully.
- Layering Tip: Start with a thin layer of sauce on the bottom of the baking dish to prevent sticking and add extra flavor to the pasta.
- Let It Rest: Once out of the oven, let the baked spaghetti rest for a few minutes before serving. This helps the layers set, making it easier to slice and serve.
Ingredients You’ll Need
- Spaghetti: You can use any long pasta, like linguine or fettuccine, if that’s what you have on hand.
- Italian Sausage: Use mild or hot sausage, or swap with ground beef or turkey for a lighter option.
- Onion and Garlic: Essential flavor enhancers.
- Marinara Sauce: Any favorite jarred or homemade marinara will do the trick.
- Dried Oregano and Basil: Classic Italian herbs that bring warmth and a subtle hint of earthiness. Italian seasoning can work as a substitute.
- Red Pepper Flakes (optional): For those who like a little heat; add as much or as little as you prefer.
- Ricotta Cheese: Cottage cheese works in a pinch for a similar texture.
- Mozzarella Cheese: Melts beautifully and adds that gooey, cheesy layer on top. Cheddar or a mix of Italian cheeses can also work for variety.
- Parmesan Cheese: Adds a salty, nutty finish to the dish. Freshly grated is best, but pre-grated Parmesan will work too.
- Egg: Binds the ricotta mixture, giving it a rich, creamy texture once baked.
- Salt and Pepper: Season to taste.
- Fresh Parsley (for garnish): Adds a pop of color and freshness to each serving.
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then cook 1 pound of spaghetti until it’s al dente, following the package instructions. Drain the pasta and set it aside.
While the pasta cooks, heat a large skillet over medium heat. Add 1 pound of Italian sausage (with casings removed) and break it up with a spoon as it cooks. Cook until browned, about 5-7 minutes, then drain any excess fat.
Add 1 finely chopped onion to the skillet with the sausage and cook for about 5 minutes, or until softened. Stir in 3 minced garlic cloves and cook for another 1-2 minutes until fragrant.
Pour 24 ounces of marinara sauce into the skillet, then add 1 teaspoon each of dried oregano and dried basil, along with ½ teaspoon of red pepper flakes if you like a bit of heat. Season with salt and pepper to taste. Let the sauce simmer for 5-10 minutes to allow the flavors to meld.
In a medium bowl, combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella, ½ cup of grated Parmesan, and 1 large egg. Mix until well combined.
Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Add half of the cooked spaghetti, followed by half of the remaining meat sauce.
Spoon the ricotta mixture evenly over the sauce, then layer the remaining spaghetti on top, followed by the rest of the meat sauce. Sprinkle the remaining 1 cup of shredded mozzarella over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let the baked spaghetti cool for a few minutes before serving, then garnish with fresh chopped parsley if desired.
How To Serve
To make this Baked Spaghetti a complete meal, I like to serve it with something fresh and light on the side to balance out the rich, cheesy flavors. Here are a few ideas that pair perfectly with baked spaghetti:
Frequently Asked Questions
Can I make Baked Spaghetti ahead of time?
Yes! You can assemble it up to a day in advance. Just cover and refrigerate, then bake when ready. If baking straight from the fridge, add 10 extra minutes to the baking time.
How do I store leftovers?
Allow the baked spaghetti to cool, then cover tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave for a quicker option.
Can I freeze baked spaghetti?
Absolutely! Let the casserole cool completely, then portion it out or freeze the whole dish. Wrap well and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How do I prevent the baked spaghetti from drying out when reheating?
Cover it with foil when reheating in the oven to help retain moisture, or add a splash of marinara sauce on top before reheating in the microwave.
What’s the best way to reheat frozen baked spaghetti?
Thaw it overnight in the fridge, then bake covered at 350°F until heated through. For individual portions, microwave until hot.
More Delicious Casseroles
- Cheesy Potato Casserole
- Chicken Tetrazzini
- Goulash Casserole
- Creamy Chicken Casserole
- Cheese Stuffed Manicotti
- Ravioli Alfredo Bake
Baked Spaghetti
Equipment
Ingredients
- 1 pound spaghetti
- 1 pound Italian sausage casings removed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 24 ounces marinara sauce 1 jar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 1 cup ricotta cheese
- 2 cups mozzarella cheese shredded, divided
- ½ cup Parmesan cheese grated
- 1 large egg
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- While the spaghetti is cooking, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion to the skillet with the meat and cook for about 5 minutes, or until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour the marinara sauce into the skillet with the meat mixture. Add the dried oregano, dried basil, red pepper flakes (if using), and salt and pepper to taste. Simmer the sauce for 5-10 minutes, allowing the flavors to meld.
- In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until well combined.
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add half of the cooked spaghetti, followed by half of the remaining meat sauce.
- Spread the ricotta cheese mixture evenly over the sauce. Top with the remaining spaghetti and then the rest of the meat sauce. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the baked spaghetti cool for a few minutes before serving. Garnish with chopped fresh parsley and enjoy!
Tips & Notes:
- Let It Rest: Let the casserole sit for a few minutes before serving. This helps the layers set and makes it easier to slice.
- Make It Vegetarian: Swap the sausage with mushrooms, zucchini, or a veggie medley for a delicious meatless version.
- For Extra Spice: Use hot Italian sausage or add more red pepper flakes if you prefer a spicier dish.
