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A bubbling casserole dish of golden brown baked spaghetti, garnished with fresh basil.

Baked Spaghetti Recipe: The Creamy Ricotta Layer You Need!

Elevate classic baked spaghetti with a game-changing creamy, seasoned ricotta cheese layer. This comforting family meal offers unparalleled creaminess, a subtle tang, and prevents dryness, transforming a beloved dish into an unforgettable experience.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Course: Main Dish
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound uncooked spaghetti
  • 1 pound lean ground beef
  • 1/2 medium onion chopped
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes optional
  • 4 cloves garlic minced
  • 4 cups marinara sauce
  • Salt & pepper to taste
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 1 cup freshly grated parmesan cheese
  • 15 ounces whole milk ricotta cheese
  • Chopped fresh parsley optional, to taste

Equipment

  • Large pot
  • 9x13 casserole dish or baking dish
  • Large skillet
  • Small bowl
  • Spatula

Method
 

Prepping the Oven & Pasta
  1. Preheat your oven to 375°F (190°C) and move the rack to the top third.
  2. Bring a large, salted pot of water to a rolling boil for the spaghetti. Cook it for about 2 minutes less than the package directions indicate to ensure it’s perfectly al dente. Drain thoroughly and add directly to a 9x13 casserole dish or baking dish.
Building the Hearty Meat Sauce
  1. While the pasta cooks, add the ground beef, chopped onion, dried oregano (or Italian seasoning), and the optional crushed red pepper flakes to a large skillet. Cook over medium-high heat, stirring occasionally, until the meat has browned and cooked through (about 10 minutes). Spoon out most excess fat if needed.
  2. Stir in the minced garlic and cook for about a minute until fragrant. Pour in the marinara sauce and cook for a few more minutes until warmed through and gently simmering. Taste and stir in salt & pepper to taste.
Assembling the Layers (The Ricotta Twist!)
  1. Pour the beef and marinara sauce mixture over the cooked spaghetti in the casserole dish. Toss everything together until the spaghetti is thoroughly coated, then smooth it into an even layer in the dish.
  2. In a small bowl, combine the whole milk ricotta cheese with a pinch of salt, pepper, and about 2 tablespoons of the grated parmesan cheese (or a sprinkle of dried Italian herbs) for extra flavor. Spread this seasoned ricotta mixture evenly over the saucy spaghetti.
  3. Sprinkle the remaining shredded mozzarella cheese, cheddar cheese, and parmesan cheese generously over the ricotta layer.
Baking to Golden Perfection
  1. Bake the Baked Spaghetti, uncovered, for 20 minutes. For a super golden, bubbly top, briefly move the dish under the broiler for a few minutes, watching carefully to prevent burning.
  2. Once out of the oven, let the Baked Spaghetti sit for 5-10 minutes. This resting period allows the cheesy layers to set, making it easier to cut into perfect squares. Garnish with some chopped fresh parsley for color, if desired.

Nutrition

Calories: 620kcalCarbohydrates: 45gProtein: 38gFat: 30gSaturated Fat: 16gCholesterol: 85mgSodium: 700mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 10mgCalcium: 400mgIron: 4mg

Notes

For the best results, cook pasta al dente and grate fresh cheeses for superior flavor and melt. Season the ricotta layer for an extra boost and allow the baked spaghetti to rest for 5-10 minutes after baking for cleaner cuts. Leftovers are ideal for meal prep, lasting 3-4 days in the fridge or up to 3 months frozen. Serve with garlic bread and a crisp side salad.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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