Easy Baked Spaghetti

My family begs me to make this baked spaghetti casserole every time they visit because it’s so delicious. Full of hearty homemade meat sauce, filled with creamy ricotta cheese, and topped off with melty cheese. What’s not to love?!

Baked Spaghetti Recipe

This is full on comfort food at its best! Not only that but it is perfect for making a double batch and freezing for quick dinner on busy weeknights.

Classic spaghetti gets an upgrade with delicious meat sauce and tons of extra cheese.

And trust me, once you make this casserole, it will quickly work its way into your family’s weeknight menu rotation like this homemade pizza. Try my Baked Chicken Spaghetti too!

​Serving Suggestions:

• Garlic Bread
• Green Beans
• Italian Chopped Salad

Ingredients Needed

Spaghetti – I like regular spaghetti noodles but you can use any shape that you like. Medium or small shells work great for this too.

Ground beef – I like to use ground chuck but you can also substitute ground turkey!

Bell pepper – Green bell pepper is the usual for this dish but if you want it sweeter, feel free to use a red, orange, or yellow one. Or leave it out all together.

Italian seasoning – Homemade Italian seasoning is the best but you can use your own combination of spices.

Tomatoes – Use a combination of sauce and diced tomatoes. Depending on how thick you like your sauce you can drain the diced tomatoes before adding to the sauce.

Ricotta cheese – I like whole milk ricotta for this but use your favorite. You can also substitute cottage cheese. My Ma always used cottage cheese because it was cheaper and easier to find.

Shredded cheese This recipe uses a combination of mozzarella cheese and parmesan cheese.

Pantry Staples – Onion, garlic, olive oil, egg.

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How to Make Baked Spaghetti

First: In a large pot or deep large skillet, cook the ground beef, onion, and bell pepper over medium heat. Add the garlic, spices, tomatoes, and sauce. Bring to a boil and reduce to a simmer for 30 minutes.

Second: In a medium bowl, combine ricotta cheese, parmesan, and egg. Mix and season with salt and pepper if desired.

Third: In a large pot, bring 6 quarts of water to a boil. Salt the water and add the noodles. Cook the spaghetti to al dente (according to package directions) and drain.

Do not rinse. Combine the noodles with the meat sauce reserving 2 cups of sauce.

Fourth: Preheat oven to 375F. In a deep 9×13 baking dish, add 1 cup of spaghetti sauce to bottom of baking dish and spread. Place 1/3 of the spaghetti mixture in the bottom in an even layer.

Add 1/2 the cheese mixture and spread in a even layer. Add another 1/3 of the spaghetti mixture and top with the remaining ricotta mixture. Top with remaining spaghetti. Pour remaining 1 cup sauce over the top.

Fifth: Top with mozzarella cheese and bake 30 minutes or until bubbly and the cheese is melted. Remove from the oven and let rest 5 minutes. Serve warm with garlic knots!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long does it last?

Leftovers will last in the fridge for 3-5 days in an airtight container. Freeze in a freezer safe container or in a casserole dish that is oven safe.

Cover with plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Can I make it ahead of time?

This southern baked spaghetti is the perfect meal to make ahead or double the batch and throw one in the freezer for those busy nights.

Substitutions

• Ground beef: If you aren’t a fan of ground beef, feel free to use ground turkey, ground pork, ground chicken, or Italian sausage.
• Cheese: Try using a different cheese in place of mozzarella. Romano, parmesan or provolone are all tasty as well. You can also replace the ricotta with cream cheese or cottage cheese!
• Pasta: I prefer using spaghetti in this recipe but feel free to use angel hair for a thinner long noodle or bucatini if your prefer a thicker noodle,
• Herbs: Italian seasoning is my favorite for this recipe. But use whatever herbs you like best. If you have fresh herbs, feel free to use those instead of dried ones.

TIP: If you are using fresh herbs, be sure to use double the amount as you would dried herbs due to the high water content. They will cook down a lot.

Tips for No Leftovers

• To keep the texture of your spaghetti firm, slightly undercook, just to al dente as they will continue to cook when they go into the oven.
• For extra smooth melted cheese, shred your own rather than buying the pre-shredded bags of cheese. Most pre-shredded bags of cheese are coated with anti-caking agents that do not melt as well and can throw off the taste.
• If you aren’t a fan of ricotta or cannot find it, replace with cream cheese or cottage cheese.
• Add some red pepper flakes if you like spicy spaghetti sauce.
• Double the recipe and make a second batch to freeze later!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This cheesy, easy baked spaghetti, is the perfect busy weeknight meal for the whole family. Easy to make, freezer friendly, and delicious that there’s no way you’re going to be able to eat just one plateful!

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