Baked Spaghetti with Ricotta Cheese
This baked spaghetti recipe with ricotta cheese is the ultimate comfort food, combining hearty meat sauce, perfectly cooked noodles, and a creamy ricotta layer that melts into the pasta as it bakes. It's like an easier, more casual version of lasagna that delivers a golden, bubbly, crowd-pleasing dinner everyone will love.
Equipment
- 9x13-inch baking dish
- Large pot - For boiling pasta (4-5 quart capacity)
- Large skillet - Deep enough for meat sauce
- Medium mixing bowl - For ricotta filling
- Colander - For draining pasta
- Wooden spoon
- Fork or whisk - For mixing ricotta filling
- Measuring cups and spoons
- Sharp knife and cutting board
- Aluminum foil
Ingredients
- 1 lb dry spaghetti - 450g
- 1 lb 80/20 ground beef - 450g
- 1 medium yellow onion - diced
- 4 cloves garlic - minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt - plus more for pasta water
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes - optional, for heat
- 24 oz marinara sauce - 680g, one large jar
- 0.25 cup water - 60ml, to rinse out the jar
For the Ricotta Filling
- 15 oz whole-milk ricotta cheese - 425g
- 2 large eggs
- 0.5 cup grated Parmesan cheese - 50g, divided
- 0.25 cup fresh parsley - finely chopped, plus more for garnish
For the Topping
- 2 cups shredded whole-milk mozzarella cheese - 225g, divided
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or olive oil.
- Cook spaghetti in salted boiling water 1-2 minutes less than al dente, according to package directions. Drain in a colander (do not rinse). Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2-3 minutes until translucent. Add ground beef and cook until browned, about 6-8 minutes, breaking it up with a wooden spoon.
- Add garlic, Italian seasoning, oregano, salt, pepper, and red pepper flakes. Cook for 1 minute until fragrant. Stir in marinara sauce and water. Bring to a simmer, reduce heat, and cook for 10 minutes. Set aside.
- In a medium bowl, mix ricotta, eggs, 1/4 cup Parmesan, parsley, and a pinch of salt and pepper until smooth.
- Toss the drained spaghetti with about half of the meat sauce until evenly coated.
- Spread a thin layer of sauce on the bottom of the prepared dish. Add half of the sauced spaghetti in an even layer. Dollop the ricotta filling over the spaghetti and gently spread it. Sprinkle with 3/4 cup of mozzarella. Top with the remaining spaghetti and cover with the rest of the meat sauce. Sprinkle with the remaining mozzarella and Parmesan.
- Bake uncovered for 25-30 minutes until the cheese is melted and bubbly with golden-brown spots. Let rest for 10-15 minutes before serving. Garnish with parsley.
Notes
- Don't overcook the pasta: Cook spaghetti 1-2 minutes less than al dente as it will continue baking in the oven.
- Use whole-milk ricotta: It provides a creamier, firmer filling; part-skim can be watery.
- Don't skip the eggs: They bind the ricotta layer, preventing a runny filling.
- Cover noodles with sauce: Ensure the top layer of spaghetti is completely covered to prevent it from drying out.
- Rest before cutting: Let the casserole rest for 10-15 minutes after baking so the layers set and it's easier to serve.
- Make-Ahead Instructions: Assemble the unbaked casserole up to 24 hours ahead. Cover and refrigerate. Let sit at room temperature for 30 minutes before baking, adding 10-15 minutes to the baking time.
- Storage: Refrigerate leftovers for up to 4 days. Freeze individual portions for up to 3 months.
- Substitutions: Swap ground beef with Italian sausage, ground turkey, or sautéed mushrooms for a vegetarian version.
- Reheating: Reheat in the oven at 350°F covered with foil to keep it moist, or microwave individual portions.