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Baked Spaghetti with Ricotta and Cheese Recipe

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★★★★★

4.7 from 77 reviews

This classic baked spaghetti recipe features layers of seasoned ground beef, tender spaghetti noodles, creamy ricotta mixture, and melty mozzarella cheese baked to bubbly perfection. A hearty and comforting Italian-American casserole perfect for feeding a crowd.

Ingredients

Scale

Meat Sauce

  • 2 pounds ground beef (93/7)
  • 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

Ricotta Filling

  • 24 ounces ricotta cheese
  • 1 cup parmesan cheese
  • 1 large egg
  • Salt and pepper to taste

Pasta and Topping

  • 1 pound spaghetti
  • 2 cups shredded mozzarella cheese
  • Salt (for boiling pasta)

Instructions

  1. Prepare the Meat Sauce: In a large deep skillet or pot, brown the ground beef along with the diced onion and green bell pepper until the beef is no longer pink and the vegetables have softened. Add minced garlic, Italian seasoning, crushed red pepper flakes, diced tomatoes, and tomato sauce. Stir well to combine. Bring to a boil, then reduce heat and let it simmer gently until it thickens slightly while you prepare the pasta.
  2. Cook the Spaghetti: Bring 6 quarts of water to a boil in a large pot. Add salt to the boiling water, then add the spaghetti noodles. Cook, stirring occasionally, until the pasta is al dente, about 9-11 minutes or according to package directions. Drain the pasta and transfer it to a large mixing bowl.
  3. Prepare the Ricotta Mixture: In a medium-sized bowl, mix together ricotta cheese, parmesan cheese, and the egg until thoroughly combined. Season with salt and pepper to taste, then set aside.
  4. Combine Pasta and Sauce: Add the prepared spaghetti sauce to the cooked pasta, reserving 2 cups of sauce aside. Toss well to evenly coat the noodles with sauce.
  5. Assemble the Casserole: Preheat the oven to 375°F (190°C). Spread 1 cup of the reserved sauce evenly on the bottom of a deep 9 x 13-inch baking dish. Layer one-third of the spaghetti and sauce mixture over the sauce, spreading into an even layer. Spread half of the ricotta mixture evenly over the pasta layer. Add another one-third of the spaghetti and sauce mixture, followed by the remaining ricotta mixture spread evenly. Top with the remaining spaghetti and sauce mixture and the last cup of reserved sauce. Finally, sprinkle the shredded mozzarella cheese over the top evenly.
  6. Bake: Bake the assembled casserole uncovered in the preheated oven for 30-40 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
  7. Serve: Remove from oven and allow to cool slightly before serving. Enjoy this comforting baked spaghetti hot from the oven!

Notes

  • You can substitute ground turkey or chicken to reduce fat content.
  • Adjust crushed red pepper flakes to your preferred spice level or omit for milder flavor.
  • For a richer taste, use whole milk ricotta cheese.
  • Make sure not to overcook the spaghetti in boiling water, as it will cook more in the oven.
  • Leftovers store well in the refrigerator for up to 3 days and can be refrigerated or frozen for longer preservation.

Keywords: baked spaghetti, spaghetti casserole, Italian pasta bake, comfort food, ground beef pasta, ricotta cheese bake, mozzarella baked pasta

Find it online: https://foodbylina.com/baked-spaghetti-with-ricotta-and-cheese-recipe/