4.7 from 189 votes
Baked Spaghetti
Baked Spaghetti is a layered casserole featuring spaghetti noodles combined with a rich meat sauce made from ground beef or Italian sausage, marinara, and seasoned tomatoes. A ricotta, egg, and Parmesan mixture adds creaminess, topped with mozzarella and Parmesan for a golden baked crust. This dish balances hearty textures and flavors in a comforting oven-baked presentation suitable for a main meal.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
8
Calories:
436 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
- 1 lb spaghetti
- 1 lb lean ground beef or Italian sausage
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 28 ounces marinara sauce
- 14.5 ounces diced tomatoes
- 1/2 teaspoon basil dried
- 1/4 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes crushed
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 cup ricotta cheese
- 1 egg large
- 1/4 cup Parmesan Cheese grated
- 1 1/2 cups mozzarella cheese divided, shredded
- Parmesan Cheese for garnish, extra
- basil for garnish, extra
Instructions
- Preheat oven to 375 degrees F.
- Cook the spaghetti to al dente, according to package instructions. Drain and set aside. If the noodles are going to be sitting for several minutes, you can drizzle a little olive oil over them and toss so they don’t stick together.
- Place the beef or sausage in a large skillet and cook over medium heat. Break up with a wooden spoon while cooking. until browned and no longer pink. Drain off excess fat and transfer to a plate that has been lined with paper towels. Set aside.
- In the same large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the marinara sauce, tomatoes, basil, oregano, and red pepper flakes. Turn to low and simmer for 5 minutes. Season with salt and pepper, to taste. Stir the cooked beef or sausage into the sauce.
- In a small bowl, combine the ricotta cheese, egg, and Parmesan cheese.
- Spray a 9x13-inch baking pan with nonstick cooking spray. Place half of the cooked spaghetti noodles on the bottom of the pan. Pour half of the meat sauce over the noodles.
- Spoon the ricotta cheese mixture over the sauce and use a spatula to spread it in an even layer. Top with 3/4 cup of the shredded mozzarella cheese.
- Add the remaining spaghetti and then the rest of the sauce. Top with the remaining mozzarella cheese.
- Bake for 25-30 minutes or until bubbly and the cheese is melted and starting to brown. Remove from the oven and garnish with extra Parmesan cheese and fresh basil, if desired. Cut into squares and serve warm.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days to keep freshness.
- You can freeze the baked spaghetti for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition Information
Calories
436kcal
(22%)
Carbohydrates
53g
(18%)
Protein
31g
(62%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
91mg
(30%)
Sodium
780mg
(33%)
Potassium
834mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
827IU
(17%)
Vitamin C
13mg
(14%)
Calcium
261mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 436
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 780mg | 33% |
| Potassium | 834mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 261mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.