Introduction

Baked spaghetti is a comforting, hearty dish perfect for feeding a crowd or meal prepping for the week. This recipe layers tender spaghetti with a rich meat sauce and creamy ricotta filling, all topped with melted mozzarella cheese. Easy to assemble and full of flavor, it’s sure to become a family favorite.

A white rectangular baking dish filled with baked spaghetti, showing three visible layers: at the bottom, a thick layer of cooked spaghetti with tomato sauce mixed with ground meat and diced tomatoes, in the middle the spaghetti continues covered by melted cheese bubbling and browned slightly on top, sprinkled lightly with green herbs. A spoon is lifting a thick scoop of the spaghetti layers, pulling up strings of melted cheese, with the white marbled surface beneath the dish. In the background, blurred white bowls with food can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (93/7 preferred)

1 medium onion, diced

1 green bell pepper, seeded and diced

3 cloves garlic, minced

1 tablespoon Italian seasoning

1 teaspoon crushed red pepper flakes

28 ounces tomato sauce

28 ounces diced tomatoes

24 ounces ricotta cheese

1 cup parmesan cheese

1 large egg

Salt and pepper to taste

1 pound spaghetti

2 cups shredded mozzarella cheese

Instructions

Step 1: In a large deep skillet or pot, brown the ground beef, diced onion, and diced green bell pepper until the beef is no longer pink and the vegetables begin to soften.

Step 2: Add the minced garlic, Italian seasoning, crushed red pepper flakes, diced tomatoes, and tomato sauce. Stir well to combine.

Step 3: Bring the sauce to a boil, then reduce heat and simmer while you cook the spaghetti, allowing the sauce to reduce slightly.

Step 4: Bring a large pot of salted water (about 6 quarts) to a boil. Add spaghetti and cook until al dente, about 9-11 minutes or according to package directions. Drain and transfer to a large bowl.

Step 5: In a medium bowl, mix ricotta cheese, parmesan cheese, and egg until well combined. Season with salt and pepper to taste.

Step 6: Preheat the oven to 375°F (190°C).

Step 7: Add the meat sauce to the cooked spaghetti, reserving 2 cups of sauce. Toss to coat the noodles evenly.

Step 8: Pour 1 cup of the reserved sauce into the bottom of a 9 x 13-inch baking dish and spread to cover the surface.

Step 9: Layer 1/3 of the sauced spaghetti evenly in the dish.

Step 10: Spread half of the ricotta mixture over the noodles, reaching to the edges.

Step 11: Add another 1/3 of the spaghetti and sauce mixture on top.

Step 12: Spread the remaining ricotta mixture evenly over this layer.

Step 13: Top with the remaining spaghetti and sauce, then pour the last cup of reserved sauce evenly over the top.

Step 14: Sprinkle shredded mozzarella cheese over the entire casserole.

Step 15: Bake uncovered for 30-40 minutes, until bubbly and the cheese is melted and golden.

Step 16: Remove from oven and let cool slightly before serving. Enjoy your hearty baked spaghetti!

Tips & Variations

For a spicier version, increase the crushed red pepper flakes or add a splash of hot sauce to the meat sauce.

Swap ground beef for ground turkey or Italian sausage for a different flavor profile.

Use whole wheat or gluten-free spaghetti to suit dietary preferences.

You can prepare the casserole a day ahead and refrigerate before baking to save time.

FAQs

Can I use fresh pasta instead of dried spaghetti?

Yes, fresh pasta works well but cooks faster, so reduce the boiling time accordingly. Keep in mind fresh pasta may yield a softer texture in the casserole.

Do I have to use ricotta cheese?

Ricotta adds creaminess and richness, but you can substitute it with cottage cheese or even a creamy béchamel sauce if desired. The texture and flavor will vary slightly.