Recipe

Easy Baked Spaghetti

A cheesy, saucy baked spaghetti casserole with ricotta and a golden mozzarella top, built for weeknights and even better as leftovers.

By Matt Campbell

•

4.8

A bubbling baked spaghetti casserole in a white baking dish on a warm kitchen counter, topped with melted mozzarella and browned edges

Jump to Recipe

Baked spaghetti is what I make when I want the comfort of lasagna without committing to a full architectural project. You still get the cozy layers, the cheesy pockets, and that top that turns golden and a little crisp around the edges. But it comes together with normal spaghetti, a simple meat sauce, and one baking dish. Low drama, high reward.

My version keeps ingredients accessible and the steps clear. The trick is using two textures of cheese: ricotta for creamy layers and mozzarella for that stretchy, browned finish. Add a little Parmesan because we are not monsters, and you have a dinner that feeds the family and sets you up for a great lunch tomorrow.

Spaghetti noodles, jarred marinara, ground beef, ricotta, shredded mozzarella, Parmesan, garlic, and seasonings arranged on a bright kitchen counter

Why It Works

It tastes like lasagna’s easygoing cousin. Saucy pasta, creamy ricotta, and a cheesy top in every bite.
No dry casserole vibes. We build in enough sauce and reserve pasta water so it stays glossy after baking.
Great make-ahead and freezer potential. Assemble now, bake later, or freeze for future-you.
Crowd-friendly. One pan, big payoff, and it reheats like a champ.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator

Let the baked spaghetti cool, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 4 days.

Freezer

Freeze in individual portions or as a whole casserole. Wrap tightly with plastic wrap, then foil. Freeze for up to 3 months for best quality. Thaw overnight in the fridge for best texture.

Reheat

Microwave: Add a splash of water or extra marinara, cover loosely, and heat until steaming hot. For food safety, leftovers should reach 165°F.
Oven: Cover with foil and warm at 350°F until heated through, about 20 to 30 minutes depending on portion size. Uncover for the last few minutes to re-crisp the top. For food safety, aim for 165°F in the center.

A glass meal prep container filled with leftover baked spaghetti, with a fork resting beside it on a kitchen counter

Common Questions

Do I have to use ricotta?

Nope. Ricotta gives that classic baked pasta creaminess, but you can swap in cottage cheese (small curd) or a mix of cream cheese and a splash of milk in a pinch. If you use cottage cheese and want it smoother, give it a quick blitz in a blender.

How do I keep baked spaghetti from drying out?

Three easy fixes: use enough sauce, slightly undercook the pasta, and add a few tablespoons of reserved pasta water when you toss everything together. Also, do not overbake. You are heating through and melting cheese, not trying to dehydrate it.

Can I make it ahead?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. When baking from cold, expect to add 10 to 15 minutes to the covered bake time, and keep going until the center is hot and the edges are bubbling.

What meat works best?

Ground beef is classic, but Italian sausage is a flavor cheat code. You can also do half beef, half sausage. For a lighter option, use ground turkey and bump the seasoning a little.

Can I add veggies?

Absolutely. Sautéed mushrooms, chopped spinach, or diced bell peppers are all great. Just cook off excess moisture first so the casserole stays saucy, not watery.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large pot for pasta
Large skillet
Colander
Mixing bowl
Measuring cups and spoons
Foil

I used to think baked spaghetti was just a cafeteria thing until I made it at home and realized it is basically a weeknight superpower. It is the kind of dish that forgives you if the day was chaotic, the kids are hungry, and you forgot to defrost anything fancy. You stir, layer, bake, and suddenly dinner looks like you planned your life. My favorite part is the top layer: those browned mozzarella spots and crispy edges that make you “accidentally” take the corner piece.

Easy Baked Spaghetti

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8

Ingredients

1 pound spaghetti
1 tablespoon olive oil
1 pound ground beef (or Italian sausage)
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
24 to 28 ounces marinara sauce (store-bought is totally fine)
2 tablespoons tomato paste (optional, for deeper flavor)
1 cup reserved pasta water (you may not use it all)
15 ounces ricotta cheese
1 large egg
1/2 cup grated Parmesan, divided
3 cups shredded mozzarella, divided
2 tablespoons chopped parsley or basil (optional, for serving)

Ricotta cheese, an egg, and grated Parmesan in a mixing bowl on a kitchen counter, ready to be stirred

Instructions

Heat the oven. Preheat to 375°F. Lightly grease a 9x13-inch baking dish.
Boil the pasta. Bring a large pot of salted water to a boil. Cook spaghetti until 1 to 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.
Make the meat sauce. In a large skillet over medium-high heat, warm olive oil. Add ground beef and onion. Cook, breaking it up, until browned and the onion is soft, about 6 to 8 minutes. If there is a lot of grease, carefully drain it off so the casserole does not turn oily. Stir in garlic, salt, pepper, Italian seasoning, and red pepper flakes. Cook 30 seconds.
Finish the sauce. Add marinara and tomato paste (if using). Simmer 3 to 5 minutes. If it looks thick, loosen with a splash of reserved pasta water.
Mix the ricotta layer. In a bowl, stir together ricotta, egg, and 1/4 cup Parmesan until combined. It will be thick, but spreadable.
Toss pasta with sauce. Combine drained spaghetti with most of the meat sauce (reserve about 1 cup, or enough to lightly cover the top). Add a few tablespoons of pasta water if needed so everything looks glossy and well-coated.
Layer it up. Add half the sauced spaghetti to the baking dish. Dollop and gently spread the ricotta mixture over the top. Sprinkle with 1 cup mozzarella. Add the remaining spaghetti, then spoon the reserved sauce over the top.
Top with cheese. Sprinkle the remaining mozzarella and the remaining 1/4 cup Parmesan evenly over the casserole.
Bake. Cover with foil (tent it slightly so it does not stick to the cheese). Bake for 20 minutes. Uncover and bake another 10 to 15 minutes, until the edges are bubbling and the center is hot, with a lightly browned top.
Rest and serve. Let it sit for 10 minutes before slicing. Finish with parsley or basil if you are feeling fancy, then go claim the crispy corner piece.